Recipe - Au Gratin Potatoes

Even though I grew up in Utah, I had never heard the term Funeral Potatoes until I was married and given my first assignment to make a pan of this cheesy concoction for a funeral in our ward.  Someone brought me a recipe which called for frozen hash browns, sour cream, cream of chicken soup, and cheese—the classic Funeral Potato recipe.   Once I made that first batch, it became clear to me that these were meant to be a quick and easy version of what our family had always referred to as Au Gratin Potatoes, (although the only common ingredient was the cheese).  The cheesy potato casserole I knew was made from scratch, with fresh potatoes simmered in their skins and a creamy homemade white sauce.  Although those first Funeral Potatoes were tasty, and I have occasionally made them through the years (usually substituting my own cooked, diced potatoes for frozen ones),  the old fashioned Au Gratin Potatoes I learned from my mother have always been most favored in our family, referred to as “the good kind” by my kids to distinguish them from the soup and sour cream version.

This is one of many dishes Mom showed me how to make as a girl that were never written down, so on Sunday I decided to make a batch for dinner, making note of exact measurements so I could share it with you.  These potatoes are the perfect comfort food.  They can even be made a day ahead, ready to pop in the oven after church.  I should warn that this is a big batch—great for family parties but too much for a small family.  It’s easy to cut the recipe in half, but you can also put it in two smaller pans and save one to bring out and cook up fresh later in the week.

Mom's Au Gratin Potatoes

20 medium Russet potatoes

½ cup (1 stick) butter

2 1/4 teaspoons salt

½ teaspoon pepper

1/2 teaspoon dry mustard

½ cup flour

1 teaspoon Worcestershire

1 can evaporated milk

3 cups regular milk

5 cups shredded medium cheddar cheese

Paprika (optional)

Here's what you need.  Notice that this is not two sticks of butter; the butter I had was divided into 8 stick (1/4 cup) portions.  Your butter will most likely be in 1/4 lb, 1/2 cup sticks.  Use just one stick.

-Scrub potatoes and place in 8 quart pot, with the largest ones on the bottom.

-Add 1 Tablespoon salt and barely cover with cold water.

-Bring to boil on high heat.  Immediately reduce heat and simmer until just tender when pierced clear into the middle with a toothpick or small paring knife (about 30 minutes or so).  Do not overcook!

-Drain potatoes and wait a few minutes until cool enough to peel (but still warm).

-Peel the potatoes with a small paring knife.  The skin should pull away easily while the potatoes are warm.

-Cool the peeled potatoes an hour or more in fridge, covered--if you have time. This will make them dice more easily without mushing up.  However, if you are in a hurry, skip this step.

-Dice the cold potatoes into cubes.

Make Sauce . . .

-Melt 1 stick of butter in large saucepan (I used the same pan I cooked the potatoes in after washing it).  Add salt, pepper, dry mustard, and Worcestershire.

-Whisk in the flour until smooth.

-Add the canned milk while mixture is still over medium heat, whisking in well to avoid lumps.  Then add the 3 cups regular milk while still whisking.  

-Continue to whisk mixture over medium heat until smooth and bubbly and thickened.  Be careful to not have the heat so high that it scorches on the bottom before it's ready.

-Remove from heat and add 3 cups of the cheese.  Stir until cheese has melted and it's smooth.

-Pour over potatoes and gently mix in well.

-Spoon into one large oblong (10” by 15”) or two small square glass casseroles.

-Cover with plastic wrap (not foil) and refrigerate (or cook immediately).

-When ready to cook, remove plastic wrap and cover tightly with foil.  

-Cook at 350 to 375 degrees for about an hour (perhaps longer if it’s been taken cold out of the fridge).

-When it’s bubbly and heated through well, sprinkle on the rest of the cheese--about 2 cups.

-Sprinkle lightly with paprika.

 -Place back in over with foil off.  Turn off oven and leave there until ready to serve.  If it will be longer than a few minutes, turn the oven to 150 degrees to keep them warm for up to 30 minutes.

-Serves 12-16 people.