Easy Microwaved Potatoes Au Gratin

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Updated on 10/14/21
Easy Microwaved Scalloped Potatoes

The Spruce / Maxwell Cozzi
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
294 Calories
13g Fat
32g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 294
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 34%
Cholesterol 35mg 12%
Sodium 498mg 22%
Total Carbohydrate 32g 11%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 13g
Vitamin C 11mg 55%
Calcium 326mg 25%
Iron 1mg 8%
Potassium 773mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potatoes au gratin is a popular dish during the holidays but needs precious oven space and an hour and a half to bake. If you want to enjoy these rich, cheesy potatoes but don't have much time, this microwave recipe is the answer. You can even use the food processor to slice the potatoes to save more time for these quick scalloped potatoes.

This simplified recipe calls for just four ingredients—Yukon Gold potatoes, cream of mushroom soup, milk, and cheddar cheese—and just 20 minutes to cook. It's perfect for any holiday table but quick and easy enough for a weeknight meal.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Easy Microwaved Scalloped Potatoes ingredients

    The Spruce / Maxwell Cozzi

  2. Using cooking spray, coat a 9 x 13-inch baking dish or a 2-quart gratin dish that fits in your microwave.

    microwave safe dish

    The Spruce / Maxwell Cozzi

  3. Peel the potatoes.

    peel potatoes

    The Spruce / Maxwell Cozzi

  4. Use a knife or food processor fitted with the slicing blade to slice the potatoes 1/2-inch thick.

    slice potatoes

    The Spruce / Maxwell Cozzi

  5. Stir together the cream of mushroom soup and milk in a large bowl.

    Stir together the cream of mushroom soup and milk in a bowl

    The Spruce / Maxwell Cozzi

  6. Add the potatoes and stir to coat well.

    potatoes in the milk mixture

    The Spruce / Maxwell Cozzi

  7. Pour into the prepared pan.

    potatoes and milk mixture in a dish

    The Spruce / Maxwell Cozzi

  8. Cover loosely with plastic wrap, folding back a corner to allow steam to escape. Heat in the microwave on high for 5 minutes. Rotate the baking dish and heat on high for another 5 minutes.

    potatoes in a dish covered with plastic wrap

    The Spruce / Maxwell Cozzi

  9. Stir well.

    Potatoes and milk sauce in a dish

    The Spruce / Maxwell Cozzi

  10. Top with the cheese. Heat another 10 minutes or until the potatoes are fork-tender.

    Easy Microwaved Scalloped Potatoes, topped with cheese

    The Spruce / Maxwell Cozzi

  11. Serve hot and enjoy.

What's the difference between potatoes au gratin and scalloped potatoes?

Although very similar, there is one ingredient that distinguishes these two creamy potato baked dishes from each other: cheese. While scalloped potatoes are made with cream, au gratin potatoes also include cheese, which can be layered in or just sprinkled on top.

Tips

  • Make sure to slice the potatoes thinly, or they won't cook quickly enough.
  • Microwaves cook differently from each other and tend to cook unevenly. Check the doneness of the potatoes at regular intervals and stir the mixture if necessary to redistribute.
  • Yukon Gold potatoes are called for in this recipe because of their creamy texture and buttery taste. If you would like to use a different potato variety, choose russet or red-skinned.

Recipe Variations

  • If you'd rather not use canned cream of soup, you can make a homemade version using butter, flour, chicken broth, and milk. (If you'd like to keep the recipe vegetarian, simply replace the chicken broth with vegetable broth or more milk.)
  • Feel free to change up the type of cheese, or use a combination of cheeses. Gruyère or Swiss are great choices, and Parmesan along with the cheddar is a nice blend of flavors.
  • A bit of fresh or dried herb will add a welcome earthiness to the recipe. Try thyme, sage, or rosemary.
  • For a more filling dish, add some cooked bacon or ham to the casserole.