Why Make This Recipe
Potatoes Au Gratin is a classic dish that combines creamy, cheesy goodness with tender potatoes. It is perfect for family dinners, holiday gatherings, or any time you want a comforting meal. The layers of potatoes baked in a rich cheese sauce make it a delightful side dish that everyone will love.
How to Make Potatoes Au Gratin
Ingredients:
- 4 tablespoons softened unsalted butter (divided)
- 3 pounds (4 or 5 medium) russet potatoes (peeled)
- 1 cup heavy cream
- 1/2 cup shredded white cheddar cheese
- 6 tablespoons grated Parmesan (divided)
- 3 garlic cloves (minced)
- Salt and pepper to taste
Directions:
- Preheat your oven to 375˚F. Grease a baking dish with 2 tablespoons of butter.
- Very thinly slice the potatoes. A mandolin works great for this.
- In a large bowl, mix together the cream, shredded cheddar, 4 tablespoons of Parmesan, and minced garlic.
- Add the sliced potatoes to the bowl and toss until all the potatoes are coated with the cream mixture. Season generously with salt and pepper, and toss again.
- Take a stack of the coated potatoes and line them upright in the baking dish. Repeat this until all the potatoes are used.
- Pour any excess cream mixture evenly over the potatoes and lightly season with salt and pepper.
- Dot the top with the remaining 2 tablespoons of butter.
- Cover the baking dish with foil and bake for 35 to 40 minutes.
- After this time, remove the foil, sprinkle the top with the remaining Parmesan, and bake for an additional 25 to 30 minutes, or until the potatoes are fork-tender.
- For the finishing touch, transfer the dish to a broiler and broil on high for 1 minute to brown the top.
- Once done, remove from the oven and let it cool for about 10 minutes before serving.
How to Serve Potatoes Au Gratin
Potatoes Au Gratin is best served hot and fresh from the oven. It pairs wonderfully with roasted meats, grilled chicken, or just on its own as a hearty side. You can also garnish with fresh herbs like parsley for an extra touch.
How to Store Potatoes Au Gratin
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips to Make Potatoes Au Gratin
- Use a mandolin for even slicing to ensure even cooking.
- Experiment with different cheeses, like Gruyère or mozzarella, for a unique flavor.
- For added texture, sprinkle breadcrumbs on top before broiling.
- Adjust garlic to taste for a more or less intense flavor.
Variation
You can add cooked bacon or ham for a heartier version. Besides, feel free to include vegetables like spinach or sautéed mushrooms for added nutrition.
FAQs
Can I prepare Potatoes Au Gratin in advance?
Yes, you can prepare the dish ahead of time and refrigerate it before baking. Just cover it tightly with foil.
Can I freeze Potatoes Au Gratin?
Yes, you can freeze it. Just make sure it cools completely before placing it in an airtight container. It can be frozen for up to 2 months.
What potatoes are best for this recipe?
Russet potatoes work best because they are starchy and create a creamy texture when baked. However, you can also use Yukon Gold potatoes for a buttery flavor.
Potatoes Au Gratin
Ingredients
Method
- Preheat your oven to 375˚F. Grease a baking dish with 2 tablespoons of butter.
- Very thinly slice the potatoes. A mandolin works great for this.
- In a large bowl, mix together the cream, shredded cheddar, 4 tablespoons of Parmesan, and minced garlic.
- Add the sliced potatoes to the bowl and toss until all the potatoes are coated with the cream mixture. Season generously with salt and pepper, and toss again.
- Take a stack of the coated potatoes and line them upright in the baking dish. Repeat this until all the potatoes are used.
- Pour any excess cream mixture evenly over the potatoes and lightly season with salt and pepper.
- Dot the top with the remaining 2 tablespoons of butter.
- Cover the baking dish with foil and bake for 35 to 40 minutes.
- After this time, remove the foil, sprinkle the top with the remaining Parmesan, and bake for an additional 25 to 30 minutes, or until the potatoes are fork-tender.
- For the finishing touch, transfer the dish to a broiler and broil on high for 1 minute to brown the top.
- Once done, remove from the oven and let it cool for about 10 minutes before serving.