Let’s Get Cookin’ With Gratin

If Thanksgiving preparation is grating on your nerves, use this simple recipe to avoid the stress.

Camryn Marshall, Columnist

This super cheesy recipe is always welcome at the dinner table, and it’s so simple to make! Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill. Au gratin is a French phrase, literally meaning “by grating.” Gratin is often referred to in recipes as having a golden brown top, usually made with either breadcrumbs or grated cheese. This simple recipe can also include various meats and be used as an entree in a full course meal.


  • 3 tablespoons of butter
  • 3 tablespoons all purpose flour
  • 1-½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups milk
  • 1 cup shredded cheese
  • 5 cups thinly sliced peeled potatoes
  • ½ cup chopped onion


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk.
  3. Bring to a boil; cook and stir two minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
  4. Transfer to a greased 2-qt. baking dish.
  5. Cover and bake for one hour.
  6. Uncover; bake for 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.