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White Cheddar and Asiago Au Gratin Potatoes

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White Cheddar and Asiago Au Gratin Potatoes

Russet potatoes sliced and baked with milk, onion, white cheddar cheese and topped with Asiago cheese to make a rich, creamy, and tender au gratin dish.

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29 people Yepped this recipe

servings: 6

total time: 2 hours

added on 03/24/2026

recipe by: Frankie

INGREDIENTS

2 1/2 pounds russet potatoes, cut into 1/8-inch thick rounds
3 TBSP unsalted butter
1 small yellow onion, very thinly sliced
3 TBSP all-purpose flour
1/2 tsp garlic powder
1 tsp salt
1/4 tsp freshly ground black pepper
2 1/2 cups whole milk
6 ounces white cheddar cheese, shredded
1/2 cup freshly grated Asiago cheese

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DIRECTIONS

Preheat the oven to 375°F.
Layer the potato slices in a 9x13-inch casserole dish.
Melt the butter in a saucepan over medium heat.
Add the onion to the pan and cook, stirring often, for about 2 minutes.
Stir in the flour, garlic powder, salt, and black pepper until well combined.
Slowly pour in the milk while stirring and cook, stirring often, until milk just begins to slightly boil.
Reduce the heat to low then stir in the white cheddar cheese until melted through.
Pour the cheese sauce evenly over the potatoes.
Sprinkle the Asiago cheese evenly on top then cover the baking dish tightly with foil.
Bake in the preheated oven for 1 hour.
Remove the foil from the baking dish then continue to bake until the top is lightly browned, about 25 more minutes.
remove from the oven and allow to sit for 10 minutes before serving.