Potato au Gratin Recipe: Potato au Gratin is a classic French dish featuring thinly sliced potatoes layered in a rich, creamy, and cheesy sauce, then baked until golden brown. It’s often confused with scalloped potatoes, but the key difference is the use of cheese in au gratin, making it extra indulgent and flavorful.
Why You’ll Love This Recipe
- Creamy and Cheesy: A rich blend of heavy cream and cheese creates an irresistible texture.
- Easy to Make: Simple ingredients and a straightforward process make this a go-to side dish.
- Perfect for Any Occasion: Whether for a holiday dinner or a regular meal, this dish always impresses.
Ingredients Needed
Main Ingredients
- 4 large russet potatoes (or Yukon Gold)
- 2 cups heavy cream (or half-and-half)
- 2 cups shredded cheese (Gruyère, Cheddar, or Parmesan)
- 3 cloves garlic (minced)
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg (optional)
Optional Add-ins
- ½ cup cooked bacon bits
- 1 tbsp fresh thyme or rosemary
- ½ cup caramelized onions
Equipment Required
- Mandoline slicer or sharp knife
- Large saucepan
- Baking dish (9×13 inch)
- Whisk
- Aluminum foil
- Cheese grater
How to Select the Best Potatoes
Best Potato Varieties for Au Gratin
- Russet Potatoes: High starch content makes them creamy.
- Yukon Gold Potatoes: Slightly waxy texture holds shape well while staying tender.
How to Slice the Potatoes
For even cooking, slice the potatoes 1/8-inch thick using a mandoline slicer or a sharp knife. Avoid thicker slices, as they will take longer to cook and may not absorb the creamy sauce properly.
How to Prepare the Creamy Cheese Sauce
Ingredients for the Sauce
- 2 tbsp butter
- 3 cloves garlic (minced)
- 2 cups heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg
- 1½ cups shredded cheese (Gruyère or Cheddar)
Cooking the Sauce
- In a saucepan, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and add salt, black pepper, and nutmeg. Stir well.
- Bring the mixture to a gentle simmer, then stir in shredded cheese.
- Keep stirring until the cheese melts and the sauce becomes smooth.
Step-by-Step Instructions to Make Potato au Gratin
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Step 2: Prepare the Potatoes
- Wash and peel the potatoes.
- Slice them evenly 1/8-inch thick.
Step 3: Make the Creamy Cheese Sauce
- Follow the steps above to prepare the cheese sauce.
Step 4: Assemble the Layers
- Place a layer of sliced potatoes in the baking dish.
- Pour a portion of the cheese sauce over the potatoes.
- Repeat layers until all potatoes and sauce are used.
- Sprinkle extra shredded cheese on top.
Step 5: Bake the Dish
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes until the top is golden brown.
- Let it cool for 10 minutes before serving.
Tips for Perfect Potato au Gratin
- Use a mandoline slicer for evenly sliced potatoes.
- Do not overboil the sauce, or it may become too thick.
- Use a mix of cheeses for the best flavor and meltability.
Serving Suggestions
Potato au Gratin pairs well with:
- Grilled Steak
- Roast Chicken
- Sautéed Vegetables
How to Store and Reheat Potato au Gratin
Best Way to Store
- Store leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat Without Losing Creaminess
- Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain texture.
Variations of Potato au Gratin
Garlic and Herb Version
- Add extra garlic and fresh thyme or rosemary for a fragrant twist.
Bacon and Cheddar Version
- Mix in cooked bacon bits and use sharp Cheddar cheese for extra richness.
Vegan Version
- Replace dairy with coconut cream and use vegan cheese.
FAQs about Potato au Gratin Recipe
1. What is the difference between Potato au Gratin and Scalloped Potatoes?
Potato au Gratin is made with layers of thinly sliced potatoes baked in a creamy, cheesy sauce, while Scalloped Potatoes usually do not contain cheese and have a lighter cream-based sauce.
2. Can I make Potato au Gratin ahead of time?
Yes! You can prepare and assemble the dish in advance, refrigerate it, and bake when ready. If pre-baked, reheat in the oven at 350°F (175°C) until warmed through.
3. What are the best potatoes for Potato au Gratin?
Russet potatoes and Yukon Golds are ideal. Russets create a softer, creamy texture, while Yukon Golds hold their shape well and add a buttery flavor.
4. How do I prevent the dish from being too runny?
To avoid excess moisture, use starchy potatoes, drain excess liquid from sliced potatoes, and let the dish rest for 10-15 minutes after baking to allow the sauce to thicken.
5. Can I make it without heavy cream?
Yes! Substitute heavy cream with whole milk, half-and-half, or a mix of milk and Greek yogurt for a lighter version. Keep in mind, it may slightly alter the texture.
6. What are some variations of Potato au Gratin?
For extra flavor, try adding caramelized onions, crispy bacon, or sautéed garlic. You can also mix in different cheeses like Gruyère, Parmesan, or Gouda for a unique twist.
7. Can I freeze Potato au Gratin?
Yes, but for best results, freeze it before baking. Wrap it tightly, then thaw and bake when ready. If freezing after baking, reheat at a lower temperature to prevent drying out.
8. How long does it last in the fridge?
Properly stored in an airtight container, Potato au Gratin can last up to 3-4 days in the refrigerator. Reheat in the oven or microwave before serving.
Enjoy this creamy, cheesy Potato au Gratin with your favorite meals!
