• Recipes
  • Entertaining
  • Family
  • Life
  • Travel
  • Nav Social Menu

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube

Mama Harris' Kitchen

Bringing you tasty, family-style recipes with fresh local ingredients!

  • Home
  • Recipe Index
  • Recent Posts
  • About
    • About Me – Mama Harris’ Kitchen
    • Press
    • Family Life
  • Contact
    • Contact
    • Advertise / Sponsor
    • Privacy Policy

au gratin baked casserole cheese cheesy Christmas food comfort food Easter holidays potato potatoes recipe roux side dish Thanksgiving food traditional

Cheesy Au Gratin Potatoes

Au Gratin Potatoes is originally a french dish that is common in the boxed mix area in your supermarket. It’s  a dish I grew up eating and another favorite that I consider a comfort food. I’ve mentioned before that I love to make those old comfort foods and instead of making the boxed mix I like to learn how to make them from scratch and ingredients that I typically can find in my pantry at home, free of preservatives and additives.

This was made for Christmas dinner with a beef roast and red wine reduction, but would be equally delicious for a nice Easter meal with ham and a nice green salad or even my Parmesan asparagus. This is another dish that I made months ago that was in the infamous lost folder. I intended on posting this during that time frame that I was busy unpacking and party planning, but of course the folder was lost and has since been found.

RiRi declared upon first bite that this was “heaven in a pan” and immediately ordered me to quote her on that when I shared this recipe with you all. So, here is my heaven in a pan potatoes (adapted from this recipe), hope you like them!

Ingredients:

  • 3 tablespoons butter or margarine, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 russet potatoes, thinly sliced
  • 3 tablespoons all purpose flour
  • 2 cups milk
  • season to taste with salt, pepper, paprika, nutmeg
  • 1-1/2 cups shredded extra sharp cheddar cheese, divided
Directions:
Pre-heat oven to 400 degrees.
Using one tablespoon of the butter, saute the garlic and onion in a pan until soft.
Combine the sliced potatoes in a bowl with the sauteed garlic and onion and mix until well combined.
In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter or margarine.
Add the flour and salt, quickly whisk to create a roux.
Slowly pour in the milk while whisking and add the remaining  seasonings.
Continue to cook, whisking often until sauce has thickened considerably.
Add most of the cheese, leaving a handful or two to sprinkle over the casserole dish at the end when the potatoes are ready to bake.
Mix the cheese into the sauce just enough until melted. Remove from heat.
Grease a large casserole dish, and spread half of the potato/onion mixture along the bottom.
Then pour half of the cheese sauce on top.
Spread the remaining potatoes on top, then pour the remaining sauce on top, spreading evenly.
Sprinkle the remaining handfuls of shredded cheese on top. Spray the bottom of a sheet of aluminum foil (the part that will be covering the casserole) and then cover the casserole dish with the foil.
Bake in pre-heated oven for about an hour.
Remove foil and bake another 30 minutes, or until cooked through.
The potatoes on top will be golden and slightly crispy, and the potatoes inside the casserole will be soft and cheesy. Delish!
Just look at all that cheesy goodness! Enjoy!

If you loved this here's more..

  • Strawberry Bourbon Jam filled Mini Hand PiesStrawberry Bourbon Jam filled Mini Hand Pies
  • Black Bean Medley QuesadillasBlack Bean Medley Quesadillas
  • Easy Chicken Tortilla SoupEasy Chicken Tortilla Soup
  • Jerk Chicken WrapJerk Chicken Wrap

Share this:

  • Email
  • Print
  • Tweet
  • Share on Tumblr
  • WhatsApp


Previous Post: « Chicken Pot Pie made with Pillsbury Pie Crusts
Next Post: Friday Letters – March 22, 2013 »

Reader Interactions

Comments

  1. Kleiderschrank says

    March 27, 2013 at 2:34 pm

    This gratin looks amazing! I am a huge fan of potatoes with cheese and your pics are mouthwatering! Would love to have a piece of this right now. Perfect comfort food!

    • Mama Harris says

      April 6, 2013 at 4:57 pm

      Wow, thank you so much!!

  2. Melissa Libertad says

    March 29, 2013 at 1:06 am

    Dear lord, please give me strength not to make these potatoes. lol. jk

    OMG! I love cheese and I love potatoes! So keeping this recipe for thanksgiving. So yummy!

    • Mama Harris says

      April 6, 2013 at 4:58 pm

      LOL! Make them for a special occasion and enjoy in moderation! 😉
      Thank you!!

Trackbacks

  1. Cabbage Rolls with Brown Rice - Mama Harris' Kitchen says:
    March 5, 2015 at 1:50 pm

    […] of the brightness and fun of Spring. Serve it with some glazed, roasted carrots or some cheesy au gratin potatoes. However you’re celebrating, this could possibly be your new family […]

Primary Sidebar


Read ALL about me here or you can email me at dawn@mamaharriskitchen.com
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Stay Updated!

Get all the latest tasty goodness straight to your inbox!

Privacy Policy

Seasonal Recipes

Hawaiian BBQ Chicken Wings #ChicksWingIt #WingItWednesday | Mama Harris' Kitchen

Hawaiian BBQ Chicken Wings

Street Style Grilled Hot Dogs with Hebrew National #HebrewNationalSummer #ad | Mama Harris' Kitchen

Street Style Grilled Hot Dogs

Popular Categories

  • Main Dish Recipes
  • Chicken Recipes
  • Kid-Friendly Recipes
  • Side Dish Recipes
  • Veggie Recipes

Search by Category

Popular This Month

Weeknight Dinner Idea: Quick & Easy Chicken Teriyaki Bowl | Mama Harris' Kitchen

Quick & Easy Chicken Teriyaki Bowl

Sunrise Moscato Mimosas | Mama Harris' Kitchen

Sunrise Moscato Mimosas

Shrimp Tacos with Cilantro Lime Cream | Mama Harris' Kitchen

Shrimp Tacos with Cilantro Lime Cream

Savory Crepes with Turkey, Mushroom and Swiss Cheese | Mama Harris' Kitchen

Savory Crepes with Turkey, Mushroom and Swiss Cheese

Quick Pan-Fried Tilapia | Mama Harris' Kitchen

Quick Pan-Fried Tilapia

mamaharriskitchen

mamaharriskitchen
Open
[Sponsored]: Summertime is coming and will be here before we know it! You all know that I love easy meals during the warmer months, and I also love a good meal in a bowl. It’s also Vidalia Onion season 🧅 so I paired this seasonal favorite with pan-seared shrimp and veggies as a light rice bowl using your choice of grains.☺️This meal is an absolute delight!

Get the recipe and all the Vidalia Onion details by clicking the link in my profile or desktop users can click here for the recipe >> https://mamaharriskitchen.com/2021/06/pan-seared-shrimp-veggie-rice-bowl-vidalia-onions/ .

Also make sure to grab some Vidalia Onions from your local grocer before they are out of season in late August/early September.☀️
Open
This time of year I love warm, comforting recipes that are super easy and delish. This ridiculously easy Chicken Tortilla Soup is a one pot meal, ready in under 30 minutes and uses already prepared rotisserie chicken for maximum flavor (and ease)! With a tasty blend of flavors and textures, it’s like a bowl full of comfort. 

Get the recipe by clicking the link in profile at @mamaharriskitchen or just google “Mama Harris Kitchen Easy Chicken Tortilla Soup” 🍲 Enjoy!
Open
(AD) There has been a lot of cooking going on this year, so I’ve tried to make life a bit easier by getting creative with my leftovers. These pulled pork totchos are a great example of leftovers with a few key ingredients to create something new to keep our meals exciting. Adding a few key ingredients like @lamorenausa adobo peppers and jalapeños and carrots definitely livens up something simple. La Morena peppers are hand selected, using only the highest quality peppers to bring you authentic home style flavors of Mexico. I purchased my La Morena items from my local Safeway, but you can find them at your favorite grocery store in the international food section. #PayItForwardwithLM #VivaLaMorena #WeCanWithLaMorena 
 
INGREDIENTS:
- 32 oz tater tots
- 2 cups shredded cheese (Mexican blend + Pepper Jack)
- 2 cups prepared bbq pulled pork (check my pulled pork sliders recipe!)
- 1/2 can La Morena Adobo Peppers & Sauce
- 2 tablespoons sour cream 
- 2 tablespoons ranch dressing
- 1 cup pico de Gallo
- 1/2 cup guacamole
- 3 chopped green onions 
- 3-4 La Morena jalapeños and carrots, sliced

INSTRUCTIONS:
Prepare tater tots as instructed, in air fryer or oven. Heat oven to 450°. 
Cover the bottom of a large cast iron skillet with the cooked tater tots. 
Top with 1 1/2 cup of cheese. 
Combine the chopped adobo peppers and sauce with the prepared bbq pulled pork. Spread the pulled pork mixture on top of the tater tots, then top with the remaining cheese.
Bake in the preheated oven for 5 minutes.
Top with sour cream, ranch, pico de Gallo, guacamole, green onions, and sliced jalapeños and carrots.

Enjoy!! 😋
Open
✨Growth✨
Open
Happy December, all!! 🎄Since it’s basically Christmas now, it’s time to share ALL the holiday cookies! 

Every year I join my friend @natashanicholes as she heads up her #HousefulofCookies virtual cookie swap, where many of us share some sweet treats for the holiday season. 

This year I’ve created Cranberry Pistachio Citrus Cookies to share as my contribution. 🍪 I know that a lot of things have turned “virtual” throughout this year, but a little virtual bake-off is a fun way to connect with some of your favorite people!

For this recipe and many more, click the link in my profile at @mamaharriskitchen ❤️
Open
🚨This recipe is always popular after Thanksgiving! 🍗 
To find out how to make these delicious savory crêpes filled with sautéed mushrooms, Swiss cheese and leftover shredded Turkey click the link in profile at @mamaharriskitchen 😋
Open
So Thanksgiving is next week and we’re well into soup season, but I’m not willing to give up my Taco Tuesdays. 🌮 At this point we are choosing whatever makes us happy to get through the weeks, am I right? ❤️

If you’re looking for a quick dinner that’s ready in just 30 minutes, on taco Tuesday or any other day really, try my baked Turkey tacos with black beans plus all the toppings that your heart desires! 😘
Click the link in bio at @mamaharriskitchen for the recipe!
Open
Hello Instagram fam! 💖 There’s some new faces around here and it’s been a while since I showed mine!

I’m Dawn, creator of Mama Harris’ Kitchen, and I’m so glad you’re here with me! In this space I share my family-friendly recipes for all occasions, whether it be a 30-minute meal for those busy weeknight dinners or a full spread for entertaining a crowd - and everything in between.

Mama Harris’ Kitchen began back in 2012, in fact it’s 8 years this month! 🥳  What started as a way to document my newfound cooking hobby while managing my “new” life as a stay-at-home wife and mom to a 1 and 3 year along with teens and preteens, and it quickly grew into what it is now - a recipe resource for busy families like mine that enjoy flavorful and comforting home-cooking using pantry staples along with fresh and local ingredients as often as possible. 

🍿Five fun facts about me:
1. I LOVE elephants! 🐘 I collect a lot of elephant items, whether it’s trinkets or  artwork, notepads etc. I love what elephants symbolize and I truly love anything elephant related.
2. I’m a total plant lady! 🌱 I have about 35 houseplants, give or take, and there’s still more on the list of wants. Plants have become such a peaceful outlet for me, and I feel that they really center me within my space. I love the element plants bring to your space and the feel of your home with them in it, and new leaves are so exciting!
3. I have seven tattoos and I have plans for about eight more. 💉 Those that know me aren’t surprised, but those that follow me here tend to find it a bit surprising. 🙃
4. I’ve been a mother for a long time, over half my life! I’ve also been a lot of different “types” of mom - teen mom, single mom, working mom, stepmom, stay at home mom, PROUD mom, military mom, mother in law - the list goes on. No matter what, motherhood looks different for everyone and there’s unique challenges and experiences each mother faces. Please be gentle with yourself! ❤️At the end of the day we’re all just trying our best!
5. I’m a bit of an introvert, and often struggle with the “social” aspect of social media. I tend to go silent sometimes, but I’m working on it.

☀️Thank you for joining me here!
Open
Did you know that the third Sunday of July is considered National Ice Cream Day? 🍦Not that we need an excuse to enjoy our favorite treat! You can make any day one to celebrate with my Birthday Cake Ice Cream! Full of rich creamy flavor, colorful sprinkles and maraschino cherries. 🍒 No “official” birthday needed to treat yourself!

Get the recipe now! Click the link in my profile at @mamaharriskitchen ✨
Load More Follow on Instagram

Get all the latest recipes straight to your inbox!

Footer

You Might Also Like

Southwest Grilled Chicken and Avocado Salad with Chipotle Ranch (ad) #BTBGrillingRecipes #IC | Mama Harris' Kitchen

Southwest Grilled Chicken and Avocado Salad

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad) #SaveMartSummer AD | Mama Harris' Kitchen

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

Fresh Lentil Bean Salad AD #LoveALentil #LetsLentil | Mama Harris' Kitchen

Fresh Lentil Bean Salad

Grilled Pineapple Asparagus Salad | Mama Harris' Kitchen

Grilled Pineapple Asparagus Salad

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing #BetterWithCraisins AD | Mama Harris' Kitchen

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

- View More Recipes Like This -

my foodgawker galleryEverywhere Society Member

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Snapchat
  • Twitter
  • YouTube
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Privacy Policy

Copyright © 2023 · Mama Harris Kitchen

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in