cheesy potato recipes

Sue’s Au Gratin Potatoes

Whip up this recipe from Alden Mill House this fall for a dish of creamy, cheesy perfection.

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  • 5 pounds russet potatoes
  • 1 1/2 tablespoons Alden Mill House Season All
  • 1 1/2 tablespoons Alden Mill House Garlic Lover’s Delight
  • 1 teaspoon Alden Mill House Miracle Blend
  • 1 medium onion, diced
  • 2 pounds cheese (cheddar and/or Colby Jack), shredded
  • 1 ¾ cups heavy cream
  • 8 tablespoons butter (1 stick)
  • 4 ounces Velveeta cheese
  • ½ cup parmesan cheese


Boil potatoes in salted water until tender. Drain and cool completely. Peel and cut potatoes into 1/4 inch slices. Gently toss with three seasonings. Add diced onion and grated cheese to potatoes. Gently toss and spread evenly in baking dish. Preheat oven to 375 degrees. In a saucepan gently heat the cream, butter and Velveeta until melted and creamy. Pour this over the potatoes. Bake for 40 minutes. Sprinkle parmesan over the top and continue to bake for 10 minutes or until golden. Love to cook? Find recipes from Northern Michigan chefs in every issue of Traverse, Northern Michigan's Magazine! Plus restaurant recommendations, profiles and so much more foodie inspiration. Use this link to subscribe and get a special food package + a delicious gift while supplies last!