Augratin Potatoes

This recipe is from my Sister-n-law Debbie. This is her famous Augratin potatoes she makes during the holidays and parties or family gatherings. Every time I make them I always wonder what she will say, because yes she will comment every time about how they come out. I am happy to say I have mastered and added to this recipe. Because you know cream cheese just adds that little punch.

I add 1/2 block of cream cheese to the recipe when I have it on hand. If not it still turns out delicous. You can cut this recipe in half when making for a side dish with dinner.


  • 5 pounds potatoes
  • 1 stick of butter unsalted
  • 1/3 cup of flour
  • 1 onion chopped small
  • 1 1/2 teaspoon of marjoram
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of salt
  • 3/4 of the large box of velvetta cheese
  • 3 cups of milk


  • Peel potatoes, rinse and cut up into bite size cubes.
  • Boil until tender. Fork will easily go into the potato.
  • Spray large casserole pan with cooking spray.
  • Drain potatoes and place them in a large casserole pan
  • Cut up velvetta cheese into cubes-set aside
  • Measure out milk -set aside
  • While potatoes cook melt butter in large pot.
  • Tilt pot to side and wisk in flour till smooth
  • Add in onions, marjoram, pepper, salt, cheese and milk to flour mixture
  • Stir constantly until soft boil.
  • Pour cheese mixture over potatoes
  • Bake uncovered at 350 degrees until warm, about 30 minutes.

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