Potatoes are without a doubt my favorite vegetable. I could eat them 3 meals a day, 7 days a week, 365 days a year, and never grow tired of them. It is such a versatile vegetable with numerous ways they can be prepared.

This recipe is a delicious side dish when you are looking for something out of the ordinary to serve with a meal. However, you could add ham and mixed vegetables and have a one-pot meal.

2-3 pounds Yukon Gold or Red Potatoes (Russets do not hold their shape as well)
1 onion, thinly sliced (optional)
3 tablespoons butter
3 tablespoon flour
2 cups milk
1 teaspoon ground mustard
1 cup sharp cheddar cheese
1/2 cup feta cheese
salt and pepper, to taste
Panko Bread Crumbs (optional)

Begin by scrubbing the potatoes well. I leave the skin on mine but it’s up to you. Slice the potatoes about 1/4 inch thick. The best way to do this is to use a mandolin. However, please use the guard to protect your fingers. Those blades are SHARP! Trust me! Once the potatoes are sliced, place them in a baking dish that has been lightly sprayed with non-stick spray, alternating with the onion if you are using it. (Alternately, you can stack them on their sides in the baking dish which makes for a pretty presentation.)


Prepare the cheese sauce by melting the butter in a large saute pan. Add the flour, salt, pepper, and mustard. Stir to incorporate the butter into the flour. Cook for 2-3 minutes to get the rawness out of the flour. Add the milk and whisk until the sauce thickens. You don’t want this to be very thick because the cheese will thicken it even more. If needed, add a little more milk until you reach the desired consistency. This is the same cheese sauce I use for my mac and cheese only I typically add 3-4 types of cheese to it.


Remove from the heat and stir in both kinds of cheese. I like the addition of the feta because it gives a little zing to the taste. You could use any kind of cheese you prefer. Blue cheese would be nice. Stir until fully incorporated. Pour this sauce over the potatoes and with a spoon separate the potatoes to allow the sauce to penetrate the layers. Top with Panko Bread Crumbs for a little crunchy texture.


Place aluminum foil over the potatoes and bake in a preheated 400-degree oven for one hour. Remove the foil and bake an additional 30 minutes or until the top is lightly browned.




I’ll let you in on a little secret. This was our lunch today… no meat, no other veggies or salad. Just this creamy, cheesy, luscious potatoes au gratin. I am a happy lady!

2 Comments Add yours

  1. mistimaan says:

    Nice recipe


    1. Thank you! I’m partial, but these are delicious!

      Liked by 1 person

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