Easy Au Gratin Potatoes

Crowd pleasing potatoes

My mother used to make these cheesy potatoes and take them to almost every gathering we attended.  Then, when I was grown, I made them and took them to almost every gathering my family attended.  Not because it was easy, or my go-to recipe, which it is lol, but because people would say, “Are you bringing those cheesy potatoes?”  Almost every time.  I always thought they were a little mild, almost a scalloped potato, but people absolutely love them!

Mom never had a “recipe” but she taught me how to make them, and I’ll teach you.  We’ll do it the way we did the Beef Stroganoff.  I’ll talk you through it and then go back and pull the recipe from it.

First, peel and slice enough potatoes to fill a 9 x 13 pan.  Then dump those into a pan you can boil them in.  Dice 1/2 of a large onion and put that in there with the potatoes.  Salt liberally, fill with water, bring to a boil.  Turn it off and let it set a few minutes before you drain off the water.

While your potatoes are coming to a boil, cook your bacon.  You’re going to want it very crispy.  You can use a skillet, but I like to put it on a tray and stick it in the oven.  It gets nice and crispy and stays straight that way.  Cook it at 350 degrees, and it takes about 20 minutes.  Watch it though, because different thicknesses cook at different times.  When it is done, crumble it up.

Let the potatoes cool enough to handle them, then put about half of them in the bottom of your 9 x 13 pan.  Sprinkle bacon on top and dot with butter.

Layer One

Ready for the soup.

Salt and pepper, then mix 1 can of cheddar cheese soup with 3/4 can whole milk.  When it’s evenly mixed, pour it over the top of your potatoes.  Repeat with second half of potatoes.  Bake at 350 degrees for 45 minutes.  Your top should become nicely browned.  If it’s not, let it cook up to fifteen minutes more.

I didn’t get a good picture of the potatoes after they’re done.  I’ll have to do that next time!  Take these potatoes to any gathering you’re attending and know that they will be a hit!  Never fails!



2-1/2 lb. potatoes, peeled and sliced

1/2 lg white onion, diced

1/2 lb. crispy bacon, crumbled

2 cans cheddar cheese soup

1-1/2 soup cans milk

butter, salt, pepper to taste

  1.  Make sure you have enough potatoes to fill a 9 x 13 baking dish.
  2. In a kettle, cover the potatoes and onions with water, salt the water, and bring to a boil. Remove from heat.  Set 5 minutes. Drain.

Layer 1/2 of potaoes and onions in bottom of pan.  Top with half of bacon, then dot butter over the top.  Salt and pepper.  Add 3/4 soup can of milk to one can of cheese soup in a small bowl.  Stir until combined, then pour over potatoes.

Repeat process with the rest of the potatoes.  Smooth the sauce and potatoes with a spoon until all of the potatoes are covered.  Bake 45 minutes at 350 degrees, or until your top browns nicely.  Enjoy!

Ready to bake

Ready for the oven

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