Potatoes au gratin makes the proper potato facet dish for Sunday supper or as a make-ahead vacation facet dish! Layers of potatoes and onions are baked in a wealthy, tacky sauce till bubbly and golden brown.
This Potatoes au Gratin recipe makes straightforward tacky potatoes, just like scalloped potatoes however loaded with wealthy tacky taste. They’re the proper vacation dish subsequent to a baked ham and even a Roast Beef Tenderloin or pork tenderloin!
- Taste: Creamy, tacky, and comforting with a golden, barely crispy prime that makes each chew irresistible.
- Advisable Instruments: To save lots of time on prep and make even and skinny potato and onion slices, use a mandoline or the facet of a field grater.
- Funds Tip: You’ll be able to swap Gruyère for provolone or Swiss and nonetheless get that melty, flavorful goodness.
- Time-Saving Tip: In case you’re brief on time, examine the recipe notes beneath to scale back cooking time.
So what’s the distinction between scalloped potatoes and au gratin potatoes? They’re each very comparable, containing potatoes (and infrequently onions) baked in a creamy sauce. Au Gratin is outlined as lined with breadcrumbs or cheese, scalloped refers to “bake with milk or a sauce”.
Within the case of this recipe, the distinction is the cheese. That being stated, the time period scalloped potatoes remains to be usually used if there’s cheese inside the dish!
The Greatest Form of Potato to Use for Potatoes au Gratin
Similar to when making scalloped potatoes, the greatest potatoes for gratin are red-skinned or Yukon gold potatoes. These two waxy potatoes can maintain their form nicely, and since they’re thin-skinned, they don’t require peeling (additional bonus!).
Whereas russet potatoes or baking potatoes style good, they’re extra starchy. They don’t maintain their form as nicely, and the dish can turn into mushy; they’re extra suited to mashed potatoes.
Cheese for Potatoes au Gratin
What’s the greatest cheese for potatoes au gratin? When making Gratin potatoes, select cheeses which have numerous daring flavors. Our prime selections are varieties with a sharper taste, together with sharp cheddar and Gruyere.
Gruyere cheese provides a wealthy taste to au gratin potatoes that actually can’t be matched; if you may get it, I extremely suggest that you just do! If Gruyere isn’t accessible, use provolone or Swiss for the same taste!
Make Potatoes Au Gratin
Potatoes Au Gratin has tender potatoes in a creamy, tacky sauce for a dish that everybody loves.
- Prep: Thinly slice the potatoes and onions.
- Assemble: Stack the potato slices and onions in little piles after which stand them on their sides within the casserole dish.
- Sauce: Cook dinner the cheese sauce in a saucepan over medium warmth till easy and creamy (full recipe beneath), then pour it over the potato and onion slices.
- Bake: Bake till the potatoes are tender and the sauce is bubbly.
Second Day Servings
- Leftover potatoes au gratin will maintain within the fridge for as much as 4 days. Let it cool utterly, then cowl tightly with plastic wrap, or switch to an hermetic container earlier than refrigerating.
- To freeze, enable it to chill utterly and wrap the dish nicely with each plastic wrap and aluminum foil, or portion it into freezer-safe containers. It’ll maintain for as much as 2 months within the freezer.
- For greatest outcomes, thaw in a single day within the fridge earlier than reheating. Reheat lined within the oven at 350°F till scorching all through (about 20 to half-hour), eradicating the quilt close to the top to crisp up the highest once more.
- Keep away from microwaving frozen potatoes, as it could actually make the sauce grainy and the potatoes watery.
Extra Vacation Aspect Dishes
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Preheat oven to 400°F.
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Wash potatoes and slice into ⅛” skinny slices. Slice onion as thinly as potential.
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Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss nicely to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their facet in a greased 2.5QT to 3QT casserole dish.
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In a saucepan, soften butter and flour and cook dinner for two to three minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper, and milk. Whisk over medium warmth till thick and bubbly. Take away from warmth and stir in cheeses till melted.
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Pour the cheese sauce over the potatoes, gently separating the stacks to permit the sauce to seep between the layers. Cowl with foil (sprayed with cooking spray) and bake for 60 minutes.
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Take away foil and bake an extra 20 to half-hour or till frivolously browned and potatoes are cooked. Cool quarter-hour earlier than serving.
- Slice potatoes as thinly as potential.
- Shred your personal cheese from a block for the perfect outcomes. Contemporary herbs (resembling thyme or rosemary) and garlic might be added to the sauce if desired.
- To cut back baking time, wrap a microwave-safe casserole dish in plastic wrap earlier than including the cheese sauce and microwave on full energy for about 10 minutes (watch out, will probably be scorching when eradicating the plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
- Extra cheese (cheddar or parmesan) might be sprinkled on prime as soon as the foil is eliminated if desired.
- Retailer leftovers in an hermetic container for as much as 4 days. Reheat within the oven or the microwave.
Energy: 271 | Carbohydrates: 30g | Protein: 11g | Fats: 13g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 37mg | Sodium: 452mg | Potassium: 784mg | Fiber: 3g | Sugar: 5g | Vitamin A: 478IU | Vitamin C: 13mg | Calcium: 278mg | Iron: 1mg
Vitamin info offered is an estimate and can differ primarily based on cooking strategies and types of components used.
Course Aspect Dish
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