POTATOES AU GRATIN

I live in Idaho.

We raise a lot of Potatoes.

We eat a lot of Potatoes.

Mashed . . . boiled . . . fried . . . and everything in between.

Without a doubt, if I had to choose my favorite potato dish it would be this one.

CREAMY CHEESY POTATOES

but

POTATOES AU GRATIN

takes 2nd place!

I might be a potato snob, but I do not like Funeral Potatoes.  You know . . . the kind with frozen hash browns, canned soup & sour cream.

YUK!

If I’m really hungry I can force a few forkfuls down, but I’d rather save my calories for the Creamy Cheesy Potatoes or Potatoes Au Gratin. This recipe comes from the Lion House Christmas Cookbook.  It’s one of my favorites.  In fact . . . I think I have all of their cookbooks.  You just can’t go wrong. The actual recipe calls for cooked ham and sometimes I follow this recipe to the T.  Today, I simply topped it with crumbled bacon!

NOTE: With either recipe, you can also make it a main dish. Just take 4 to 6 boneless, skinless chicken breasts or boneless pork chops and dredge them in a dusting of flour.  In a heavy skillet, melt margarine, butter, olive oil or Crisco oil and brown the meat on both sides, until it’s nice and golden brown.  Just mingle those browned chops or breasts in the potatoes and Au gratin sauce or potatoes and whipping cream . . . before baking.  The meat will be tender and delicious and it flavors the Au Gratin Potatoes perfectly!

Also try my favorite Potato Dish on the planet.

Excellent!


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LIONHOUSE POTATOES AU GRATIN

  • 4 large potatoes peeled and diced or sliced
  • 1 medium onion, chopped (opt) – use 1 tsp. Onion powder instead
  • 2 teaspoons kosher salt
  • 4 tablespoons margarine or butter
  • 1/2 cup flour
  • 2 1/2 cups milk
  • 1 cup whipping cream
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon black pepper
  • 2 cups cubed cooked ham (read notes below)
  • 2 cups grated cheddar cheese

Directions:

Preheat oven to 350 degrees.  Place potatoes, onion and 2 teaspoons salt in a large saucepan.  Cover with water and bring to a boil.  TURN OFF THE HEAT and let sit for 5 minutes, covered.  DRAIN the water off the potato mixture and spread potatoes in a 9×13 inch glass baking pan; set aside.

Make a white sauce by melting margarine or butter in a heavy saucepan over medium heat.  When the margarine or butter starts to foam, stir in flour to make a smooth roux.  Cook and stir constantly until the roux is nice and smooth, about 30 seconds.  Mix the milk, cream, salt and pepper together and slowly add the milk mixture to the roux.  Stir this constantly until sauce has thickened nicely.  Reduce heat to low and stir in cubed ham and half of the grated cheese. After the cheese has melted, pour sauce over the potatoes.  Top with remaining cheese.  Bake 40 to 45 minutes.  Makes 10 to 12 servings.

NOTE: With either recipe, you can also make it a main dish. Just take 4 to 6 boneless, skinless chicken breasts or boneless pork chops and dredge them in a dusting of flour.  In a heavy skillet, melt margarine, butter, olive oil or Crisco oil and brown the meat on both sides, until it’s nice and golden brown.  Just mingle those browned chops or breasts in the potatoes and Au gratin sauce or potatoes and whipping cream . . . before baking.  The meat will be tender and delicious and it flavors the Au Gratin Potatoes perfectly!

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  • Yammie @ Yammie's Noshery - June 13, 2011 - 7:34 am

    Well hey now! I like funeral potatoes. Maybe it’s simply because I grew up with them and my mom has a great recipe for them. But your potatoes… those are a whole different species. I can definitely see myself eating an entire pan of those babies.ReplyCancel

  • Jen @ Notes From the Heartland - June 13, 2011 - 7:57 am

    Oh dear goodness those look heavenly. We’re planning a BBQ for the 4th and I’m thinking these just might have to make an appearance. Thanks for sharing yet ANOTHER awesome looking recipe!! 🙂ReplyCancel

  • Hailey - June 13, 2011 - 8:32 am

    I, too, live in Idaho. I, too, am a potato snob! These look amazing! I will have to try them out…perhaps they will become my new “favorite” potatoes! Thank you SO much for continually making me smile with your fabulous recipes & beautiful photos! You’re simply the best. HaileyReplyCancel

  • Jonna - June 13, 2011 - 4:52 pm

    This is a testReplyCancel

  • Shannon Carter - June 13, 2011 - 5:32 pm

    Yum Mom…I love these! Will you bring some to me? Love you!ReplyCancel

  • Elizabeth - June 14, 2011 - 12:26 am

    All I can say is that: “you had me at potato” 😉 YUM!ReplyCancel

  • Papacheong - June 14, 2011 - 6:13 am

    Wonderful pics….everything looks so tasty.
    Papacheong
    http://home-cook-dishes-for-family.blogspot.com/ReplyCancel

  • Christina @ This Woman Cooks! - June 14, 2011 - 2:57 pm

    Oh my goodness does this sound good. I also love your idea of adding pork chops and baking. Definitely gotta try!ReplyCancel

  • Brandi - June 15, 2011 - 8:45 am

    These are just so dang good! I love the added bacon in these ones. I bet that is good. I think they will be on my menu next week! Yum!!!ReplyCancel

  • Candace - June 15, 2011 - 2:36 pm

    Thanks for the delicious recipe! I am a fellow Idahoan and daughter of (two) potato snobs. This recipe looks like a keeper, thanks for all your recipes…I love stopping by!ReplyCancel

  • Kim Kershaw - June 18, 2011 - 7:48 pm

    I tried this recipe and it was sooo fabulous! My husbnad loved them and wants me to make them again next week.ReplyCancel

  • Bambi - June 29, 2011 - 4:50 pm

    WOW! Finally someone who does not like funeral potatoes. Those things are nasty and EVERYONE seems to love them and make them all the time–yuck!ReplyCancel

  • Ashley - May 6, 2012 - 4:50 pm

    I cannot say enough about these Au Gratin potatoes. OMG, WOW. This is by far the best thing I have ever made, in my entire life. Thank you so much for sharing this recipe.ReplyCancel

  • Kallie - August 18, 2012 - 2:44 pm

    Do you cook them uncovered?ReplyCancel

    • Jonna - August 18, 2012 - 3:08 pm

      Hi Kallie,

      I cover with foil for half of the baking time. The Lion house recipe doesn’t say whether to cover or not.
      I also lower the dish to the bottom of the oven for the last 15 or 20 minutes. It will brown the bottom nicely.
      JonnaReplyCancel

  • Tami - September 2, 2012 - 9:49 am

    I made these and even though they were “good”, I gotta say I like the “funeral potatoes” better. I guess I just prefer the taste of the condensed soup and sour cream over whipping cream.ReplyCancel

  • April - September 10, 2012 - 9:44 pm

    This looks yummy, can’t wait to try it, but I’m a little confused on adding the chicken/pork. You say to “mingle” it before you bake it. Does that mean add them to the dish and put everything in the over?ReplyCancel

    • Get Off Your Butt and BAKE! - September 11, 2012 - 12:11 pm

      Hi April,

      Once you brown your chicken or pork chops, just layer them in with the cut up potatoes. Pour the cream over the top of all of it, season and then add the grated cheese to the top. Cover with foil then bake!
      Oh Yum!

      JonnaReplyCancel