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13 Crowd-Pleasing Au Gratin Potato Recipes

We love potatoes in practically every form, but we might have just found our new favorite in these irresistible au gratin potatoes.

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Simple Au Gratin Potatoes

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia
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Au Gratin Garlic Potatoes

Cream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's perfect accompaniment to almost any meal. —Tonya Vowels, Vine Grove, Kentucky
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Quick & Easy au Gratin Potatoes

On special occasions, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania
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Au Gratin Peas and Potatoes

Although this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it’s still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
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Sweet Corn and Potato Gratin

This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
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Rosemary Au Gratin Potatoes

Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It’s sure to satisfy family and guests alike. —Jean Minner, New Castle, Pennsylvania
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Carrot, Parsnip and Potato Gratin

Carrot, Parsnip and Potato Gratin

Thanks to a challenge in the TOH community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I’ve started growing them in my garden and have been having fun experimenting with them. This recipe is one of my “experiments,” and it turned out to be something we really enjoy! —Sue Gronholz, Beaver Dam, Wisconsin
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Au Gratin Potatoes with Squash

Au Gratin Potatoes with Squash

After volunteering to take a potato casserole to a friend's party, I thought I'd do a twist on au gratin by adding squash. Everyone just loved it.—Patricia Harmon, Baden, Pennsylvania
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Parmesan Potatoes Au Gratin

This recipe represents my philosophy of cooking: Cook with love. A good test to see if you have enough cream in this recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. If you like onions, slice thinly and add in between the layers. —Theresa Danos, Hyde Park, New York
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Black Bean Potato au Gratin

The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. —Erin Chilcoat, Central Islip, New York
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Potato and Mushroom Gratin

Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit! —Laurie LaClair, North Richland Hills, Texas
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Parsnip Potato Gratin

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.—Kerry Dingwall, Ponte Vedra, Florida
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Party Potatoes Au Gratin

Party Potatoes Au Gratin

Hearty helpings of these cheesy spuds will please hungry folks in a hurry. The rich, creamy sauce makes this recipe of my mother's the one folks request most. The potatoes are just as delicious the next day, reheat in the microwave with a little added milk.—Debbie Carlson, San Diego, California

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.
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