There’s a reason why I like the French style of cooking. Aside from the butter, of course, they name their dishes in the most fancy of fashions which is what I adore most. If they’re hard to pronounce, then they must taste just as interesting. And this dish doesn’t disappoint in the taste department.

It’s the cream, I say. The creams and sauces in French cuisine are the best. Couple that with toppings of cheeses, seasoned breadcrumbs and then baked to perfection and it becomes pure heaven. I have always loved any dish with a thick sauce on it, especially when the sauces are white and oozing with cheese.

Now if you’re very fond of the classic mashed potatoes, then this one will surely give your taste buds a good trip. Trust me, you’ll think of the French countryside when you take your first bite on this. You see, potatoes are great by itself. You can add them to any baked meats and it’ll still rock your taste buds. But when you pair it with a creamy cheese sauce, it’s a whole new level of culinary heaven.

Cooking in au gratin style is the best way to prepare your potatoes. If that doesn’t persuade you then you are not the foodie I expect you to be.


  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese


  1. Start by preheating your oven to 400°F or about 200°C. Grease a 1-quart casserole dish with butter generously.
  2. Arrange half of the potatoes at the bottom of the dish by layering them in one by one. Top with the onion slices and then add the remaining potatoes. Make sure to season this with salt and pepper to taste.
  3. Melt butter in a medium-sized sauce pan. Use medium heat on this one so you won’t burn the butter. Next, mix in the flour and salt and stir constantly with a whisk for a minute. Then stir in the milk. Cook this until the mixture has thickened a bit. Lastly, add the cheese over the potatoes and cover the dish with aluminum foil.
  4. Place the dish in the oven and bake for an hour and a half. By the then, the potatoes will have been tender and cheeses are melted. Best served hot.