One of my favourite vegetables is potatoes. And au gratin potatoes have to be one of my favourite ways to have my favourite veg! Cheesy and creamy and potatoey! I had a few potatoes and wanted to make something that would give me enough leftovers for lunch the next day. I dug up this recipe on Spend With Pennies and it was a great rendition of au gratin potatoes. Instead of the usual flat layers, it was done like a fancy ratatouille. It was not only  heavenly, it was pretty. 


Au Gratin Potatoes


  • 3-4 large potatoes sliced 1/8th of an inch
  • 1/2 onion sliced 1/8th of an inch
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon dry mustard
  • 2 cups milk
  • 1 cup cheddar cheese
  • 1/2 cup parmesan cheese
  • Parmesan cheese for topping
  • 1/2 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • Salt & pepper to taste
  • Mrs. Dash


  • Preheat oven to 400°F.
  • Pam spray a casserole dish (square or round).
  • Alternate slices of potato and onion, forming stacks.
  • Place the stacks in your pan, gently pressing down to form a row of layers.
  • Sprinkle the potatoes with salt and pepper, and a bit of Mrs. Dash. Hold the potatoes apart to get the salt and pepper inbetween.
  • In a medium sized sauce pan, melt the butter.
  • Add the flour to make a roux.
  • Add the seasonings and milk, whisking until smooth.
  • Add the cheeses and whisk until smooth.
  • Pour over the potatoes, letting it get inbetween the slices.
  • Give a light sprinkling of parmesan cheese.
  • Cover with tinfoil and bake for one hour.
  • Remove the foil and bake for an additional 30 minutes.


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