Baked red potatoes in a spicy, creamy three-cheese sauce. Browned on top and perfect for a holiday side dish! Via Macheesmo
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Cheesy Red Potatoes Au Gratin

This is a sponsored post written by me on behalf of Sargento for IZEA. All opinions are 100% mine.

Thanksgiving is two weeks away and for the first time in a few years Betsy and I aren’t taking our normal pilgrimage to Nashville. We’ll be home taking it easy in case nugget comes very early.

Rather than celebrate the holidays with family, we’ll be with a close group of friends who are all staying local this year. It’ll undoubtedly be a bit more low key than a huge family affair, but there will still be plenty of good food, like this Red Potatoes Au Gratin, and lots to be thankful for.

I would never suggest that you should leave mashed potatoes off the Thanksgiving table because I think they would take away my food blogger license if I did that. But there’s nothing wrong with having more than one potato option and this dish is an entirely different beast.

While mashed potatoes are creamy and perfect for sopping up gravy remains, these potatoes are sturdy and stand on their own. Baked in a three cheese sauce, they develop that classic au gratin cheese lid that I wish you could just buy and eat on its own.

If not for Thanksgiving, just make room for Red Potatoes Au Gratin at some point in your fall/winter meals.

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Baked red potatoes in a spicy, creamy three-cheese sauce. Browned on top and perfect for a holiday side dish! Via Macheesmo

Cheesy Red Potatoes Au Gratin

Just a moment please...

Yield
Serves 6.
Prep Time
Total Time

Thin sliced red potatoes baked to perfection in a rich, creamy three cheese sauce. Make this Red Potatoes Au Gratin for a great holiday side dish!

Ingredients

3 pounds red potatoes, sliced thin
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
4 ounces Sargento sharp cheddar cheese, shredded
4 ounces Sargento mozzarella cheese, shredded
2 ounces Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
Salt and pepper
Butter, for pan
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Directions

1) Preheat oven to 350 degrees F.

2) Slice potatoes thin, but not paper thin. Dunk the sliced potatoes in cold water.

3) In a medium sauce pan, melt butter over medium heat and then whisk in flour. Let cook for 2-3 minutes until roux darkens slightly.

4) Whisk in milk slowly so lumps don’t form. Let sauce thicken and bubble for a few minutes once the milk is whisked in.

5) Add all grated cheese to the sauce and season with garlic powder, red pepper flakes, salt and pepper.

6) Drain potatoes really well. Add cheese sauce to bowl with sliced potatoes and stir to combine.

7) Butter a 2 1/2 quart baking dish and pour in the potatoes. Try to arrange them so they lay flat in the baking dish.

8) Cover dish with foil and bake for an hour at 350 degrees F. Then uncover and bake for another 30-40 minutes until the dish is browned on top and cooked through. Check the center with a knife to make sure the potatoes are tender.

9) Let the dish cool for 15-20 minutes and then slice and serve the potatoes!

Red Potatoes Au Gratin

Tater Choices

Really any potato should work fine for an au gratin dish like this Red Potatoes Au Gratin. Russets are fine, but if you use them you should probably peel them. I like to use these little red potatoes because they aren’t quite as starchy and there’s no need to peel them.

Just slice them up and you’re ready to go.

Sliced by hand.

Sliced by hand.

As you slice them, toss them in a water bath to keep them from oxidizing and also wash off any dirt. Just be sure to drain them well before mixing with the sauce later!

A quick rinse.

A quick rinse.

Three Cheese Sauce

I like a cheddar, mozzarella, and parmesan cheese blend for this sauce. I used Sargento Off the Block shredded cheese for this version.

Sargento shredded cheese for Red Potatoes Au Gratin

To make the actual sauce, melt the butter in a medium sauce pan over medium heat and whisk in the flour. Let that cook for a few minutes until the roux starts to turn a light tan color. Then whisk in the milk in a slow stream. Try not to add the milk too fast or it will form lumps.

Starting the sauce for Red Potatoes Au Gratin

Starting the sauce.

Once the milk is added, let it bubble and thicken for a minute or two and then add in all the cheeses.

Season the sauce with garlic powder, red pepper flakes, and a big pinch of salt and pepper. Feel free to taste it at this point and adjust the seasoning to your liking. If the sauce is good then the potatoes will be good!

Yum.

Yum.

Baking the Dish

Drain your potatoes really well and then stir them together with all that delicious sauce.

Cheesy potato soup!

Cheesy potato soup!

Add this mixture to a buttered baking dish and you’re ready to go.

You don’t need to be completely anal about the potatoes but try to make sure they are in a somewhat even layer so they bake evenly.

Red Potatoes Au Gratin - ready to bake.

Ready to bake.

Cover the dish with foil and bake it for an hour. Then remove the foil and bake it for another 40 minutes or so until the potatoes are really tender in the center and browning a bit on top.

Halfway done...

Halfway done…

When this dish comes out, let the potatoes cool for a few minutes so the sauce can thicken a tiny bit. They will be way too hot to chow down on immediately. It’ll be a long few minutes while you wait for it to cool enough to spoon into it.

Baked red potatoes au gratin in a spicy, creamy three-cheese sauce. Browned on top and perfect for a holiday side dish! Via Macheesmo

 

Holiday side dish or otherwise, who doesn’t love a big dish of cheesy, creamy potatoes?

Be sure to check out all the Sargento cheese options, including Sargento Shredded Cheese. Follow Sargento on Pinterest and Sargento on Facebook for great deals and recipes. Right now Sargento is hosting a recipe contest on its Facebook page. Enter your favorite recipe featured Sargento Shredded Cheese and be entered to win $2,000 toward kitchen supplies and ingredients and a year of free cheese!

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15 comments on “Cheesy Red Potatoes Au Gratin

  1. I do actually leave mashed potatoes off the Thanksgiving menu. They’re so much last-minute work and I don’t really like them that well (so bland and carby). I prefer to save my Thanksgiving carbs for stuffing and pie. Stuffing is a better vehicle for gravy as far as I’m concerned. But if I did make a potato dish I’d make this one. This is something that really adds flavor to the table. Potatoes are a great vehicle for cheese.

  2. I was told that the reason my home made mac-n-cheese attempts (the ones that didn’t use velveeta, that is) came out grainy is because I had bought cheese that was already shredded. Is this cheese not coated with whatever it is to prevent clumping (and apparently also makes for a grainy sauce)?

    Of course, now that I’ve discovered I have a salad shooter, it only takes like 15 seconds to shred a block of cheese….

    1. Ah yes. Very important… I find that pre-shredded cheeses don’t work great for mac and cheese because of the coating. This sauce works fine with pre-shredded though because the cheese is coated in potato starch. Since you then bake it with potatoes, potato starch would be in the sauce anyway and baking it together totally works. I wouldn’t use the pre-shredded stuff for mac-n-cheese though. You’re totally right to grate your own on that one.

  3. This sounds like a tasty dish for the day after (if anyone is interested in coming out of their food coma and preparing it). I would definitely add leftover diced turkey to this and call it a day. A cheesy, potato, turkey, yummy day. Maybe with a poached egg on top. Thanks for the breakfast inspiration!! Maybe some spinach madelaine for a base. Yum!

  4. Great potato dish, I like the sauce you make for it. I always love au gratin although our youngest does not. I suspect he isn’t mine. Calling Maury now.

    1. Hey Teresa! It’s 350 degrees F. If you can’t find a specific cooking temp in a post, it’s always in the printed recipe version. Hope it turned out okay!

  5. how far in advance of serving this, would it be ok to bake it? I mean, could I make it a day in advance and just warm it though for the meal?

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