Potatoes Au Gratin
"These are a very cheesy Au Gratin potatoes. This is the way my mother-in-law made them. I've made them this way for 55 years. We really don't have a recipe. We just make them. It is easy to do in large the amount."
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 5 potatoes, sliced thin
- 1 cup milk
- 1 (12 ounce) can evaporated milk
- 1 cup grated cheddar cheese
- 1 cup grated Velveeta cheese
- 2 tablespoons butter
- salt and pepper
directions
- Slice potatoes.
- Put into buttered casserole dish.
- Add cheeses, milk, salt and pepper.
- Dot with butter.
- Bake in 350° oven until potatoes are done.
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Reviews
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I love cheesy potatoes and this really hit the spot. I added some chopped onions only because I wanted to use them up. Thanks again Barbara for another tasty dish! :-) -
Made these to go with t-bones for BF's B-Day. Everyone loved them. They were easy to prepare and very tasty. Great leftover the next day too! -
I absolutly loved these potatoes!! They were so creamy and cheesy! Next time i will add some sliced onion for a bit of a "kick". Thanks for posting!! -
I noticed that several people had trouble with this recipe, so I modified it a bit to prevent any problems for me. I still wish to give credit for the original idea since that was the basis of my own recipe. Instead of milk, I used evaporated milk and instead of the evaporated milk called for, I used a heavy whipping cream. Other than that, everything else followed the recipe ... and it was WONDERFUL. I made double the listed quantity because we had company and it quickly disappeared. This will be a permanent addition to our recipe book. BTW, served these with leg of lamb and spinach. Made these last week and tonight we're doing them again, with sirloin steaks and mixed veggies. I can hardly wait!
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This is a wonderful recipe. I did mine in the crockpot because the oven was being used for other food. I didn't have to fuss with it. Just threw everything in and left it. Just stirred it once in a while.
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Tweaks
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I noticed that several people had trouble with this recipe, so I modified it a bit to prevent any problems for me. I still wish to give credit for the original idea since that was the basis of my own recipe. Instead of milk, I used evaporated milk and instead of the evaporated milk called for, I used a heavy whipping cream. Other than that, everything else followed the recipe ... and it was WONDERFUL. I made double the listed quantity because we had company and it quickly disappeared. This will be a permanent addition to our recipe book. BTW, served these with leg of lamb and spinach. Made these last week and tonight we're doing them again, with sirloin steaks and mixed veggies. I can hardly wait!
RECIPE SUBMITTED BY
Barb G.
Sonora, California
