AuGratin Potatoes: Chicklets in the Kitchen


The Tools: Potatoes, Cheese Sauce, Mandolin and Oiled Casserole Dish.

I’ve done scalloped potatoes on this blog before and AuGratin Potatoes are a close relation to them. I won’t go into the making of a white sauce again but all you have to do for AuGratin sauce is add in a cup or two of shredded cheese and your sauce is done. I used left-over sauce that I’d made a few days earlier for macaroni and cheese.

I don’t usually get this fancy but I had friends coming over for dinner and thought this would be a great side dish. The rest of the meal was grilled chicken thighs and grilled asparagus. Yummy!


One 2 quart casserole dish oiled or buttered

Mandolin (or sharp knife)



3 pounds of white or yellow potatoes. I love Yukon Golds.

Salt and pepper to taste

Cheese sauce, about 3 cups

Milk or half and half to thin out the cheese sauce


Heat oven to 350 degrees F


Potatoes and Mandolin

If you have a mandolin, it makes the job faster and easier but using a knife is just as effective. Slice the potatoes.

AuGratin Potatos 006.JPG

Put the slices into the casserole.


Warming up the cheese sauce so the casserole doesn’t take so long to come up to temperature.


Adding milk, salt and pepper to the cheese sauce

Salt and pepper the sauce. It makes seasoning the potatoes a lot easier.


Saucing the potatoes

Pour the cheese sauce over the potatoes, doing a little stir to make sure the sauce gets to the bottom. Add the milk or half and half and stir again if there isn’t enough sauce to cover.


Casserole covered and ready to go into a 350 degree oven.

Bake for 45 minutes to an hour. Remove from the oven and let rest for a few minutes for the boiling to subside. Serve


The finished AuGratin casserole

Feeds 6.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your favorite potato recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at


This entry was posted in Casseroles, Connie, G.F. Sides, Gluten-Free, Recipes, Veg Sides, Vegetarian and tagged , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

1 thought on “AuGratin Potatoes: Chicklets in the Kitchen

  1. Pingback: AuGratin Potatoes: Chicklets in the Kitchen | ConniesRandomThoughts

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