Crab and Potato Au Gratin

In this version of a classic dish, layers of potatoes, crabmeat, and a creamy cheese sauce are layered, topped with Parmesan cheese and baked to golden perfection.

Serves: 6Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 3 Tbsp. butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • 1 tsp. dried thyme leaves
  • 2 cups whole milk
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Swiss cheese
  • 4 potatoes, peeled and thinly sliced
  • ¾ lb. lump crabmeat, picked over
  • 1 cup grated Parmesan cheese


  • Preheat oven to 400°F. Spray a medium baking dish with nonstick cooking spray.
  • In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and cook, stirring often, until tender, about 6 minutes. Add garlic and cook and additional 30 seconds. Stir in flour, salt, pepper, and thyme and cook for 3 minutes. Add milk and stir until thickened. Gradually sprinkle in the Cheddar and Swiss cheeses and stir until cheese is melted and sauce is smooth and creamy.
  • Place ⅓ of the potatoes in prepared baking dish and season with ½ teaspoon salt. Distribute ½ of the crabmeat over the potatoes. Pour ⅓ of the sauce over the crabmeat. Repeat layers with ⅓ of potatoes, ½ teaspoon salt, the remaining crabmeat and ⅓ of the sauce. Top with the final ⅓ of potatoes and the remaining sauce. Cover with aluminum foil and bake for 1 hour.
  • Uncover, sprinkle with Parmesan cheese, and bake for 25–35 minutes longer, or until potatoes are tender, sauce is bubbling, and cheese is browned.