3 Cheese Au Gratin Potatoes

Call these potatoes whatever you like.  These tators come with many names.  As a kid we called them Rotten Potatoes, or Dutch Oven Potatoes and we absolutely loved them.  My mom made them with Velveeta, and bacon and they are still some of my favorite potatoes.  Don't let the fact that there are three cheeses in this recipe throw you.  It really was just a "clean out the fridge" kind of night, and I just happened to have 3 different types of cheese.  I used cheddar, Asiago, and Blue, but I've had just as good of luck with other cheeses.  Swiss is lovely in there too.  You can use one or 10 different cheeses and it will be lovely.  This really is an easy potato dish, and it always gets rave reviews.  I used to think I needed the bacon that my mom always used to make this dish taste good, but honestly bacon is not necessary.  The potatoes can stand on their own.

So for your next BBQ, or even the next time you're cooking in a dutch oven over a fire these potatoes will be perfect.  Tis the season for Au Gratin Potatoes!

3 Cheese Au Gratin Potatoes

thin sliced potatoes (1-1 1/2 potato per person is oodles.)
I use both red and Russet potatoes in this recipe.  I use what I have on hand.

1 thinly sliced onion (Red or Yellow)
salt and pepper
cheeses of choice:

Whatever you have.  I love the potatoes with a little of the Blue Cheese.  It gives a ton of flavor. 

Cream, half and half or milk
All work great!

Spray a large dutch oven or casserole dish with non-stick spray. Start layering potatoes in the bottom of the pan.  Over the potatoes spread a thin layer of sliced onion.  I usually salt and pepper each layer just a bit.  Add the cheese.  Any combination of cheese to lightly cover the potatoes and onions.  I don't use a ton of cheese.  A little goes a long way especially with the stronger flavored cheeses.  Continue layering potatoes, onion, s&p and cheese.  I usually do about 3 layers of each. At this point I pour in enough milk to cover about 1/4 up the side of the potatoes.  You don't need a ton.  Place the lid on the dutch oven or cover the casserole dish with tin foil.  Place in a 375'F oven and bake for 45-60 minutes.  Test potatoes with a fork to make sure they're tender before taking them out.  If you'd like to crisp up the top of the potatoes, take the lid or tin foil off the last 10-15 minutes of baking.  

Let sit for a few minutes and then enjoy!


  1. I love this simple recipe. And It sounds better and healthier than the version I am used to with cream of chicken soup.

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