Potatoes Au Gratin

Potatoes au gratin makes the proper potato aspect dish for Sunday supper or as a make-ahead vacation aspect dish! Layers of potatoes and onions are baked in a wealthy, tacky sauce till bubbly and golden brown.

overhead view of potatoes au gratin with herbs and salt and pepper shaker

This Potatoes au Gratin recipe makes simple 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 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 avoid wasting time on prep and make even and skinny potato and onion slices, use a mandoline or the aspect of a box grater.
Finances 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 under to cut back cooking time.

potatoes , cheese , milk , onion , flour , butter, mustard powder , salt and pepper with labels to make Potatoes Au Gratin

So what’s the distinction between scalloped potatoes and au gratin potatoes? They’re each very related, containing potatoes (and sometimes 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 mentioned, the time period scalloped potatoes remains to be typically nonetheless used if there may be cheese throughout the dish!

The Greatest Type of Potato to Use for Potatoes au Gratin

Similar to when making scalloped potatoes, the finest potatoes for gratin are red-skinned or Yukon gold potatoes. These two waxy potatoes can maintain their form effectively 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 effectively and the dish can develop into mushy, they’re extra suited to mashed potatoes.

Cheese for Potatoes au Gratin

What’s the finest 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 really can’t be matched; if you may get it, I extremely advocate that you simply do! If Gruyere isn’t accessible use provolone or swiss for the same taste!

Sliced potatoes and onions for potatoes au gratin

A small stack of sliced potatoes and onions for potatoes au gratin

How you can 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: Prepare dinner the cheese sauce in a saucepan over medium warmth till easy and creamy (full recipe under), then pour it over the potato and onion slices.
Bake: Bake till the potatoes are tender and the sauce is bubbly.

a skillet with butter making cheese sauce for au gratin potatoes

Adding milk to potatoes au gratin sauce in a skillet

Pre-shredded cheese will work on this recipe; nevertheless, the sauce shall be smoother for those who shred cheese from a block.
If swapping the cheese, be sure to use varieties which have daring flavors.
For a faster model, layer potatoes and onions, cowl, and microwave 10 minutes. Add cheese sauce and bake 45–55 minutes as directed. Simply as scrumptious, however just a little faster!
Make as much as 24 hours forward. Preserve potatoes lined in sauce, cowl tightly, and refrigerate. Convey to room temperature earlier than baking, and add 10–20 minutes to the bake time.
Whereas we regularly eat these as a aspect, I generally embrace leftover ham earlier than baking and serve it as a most important.

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 effectively with each plastic wrap and aluminum foil, or portion it into freezer-safe containers. It can maintain for as much as 2 months within the freezer.
For finest 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 duvet close to the top to crisp up the highest once more.
Keep away from microwaving frozen potatoes, as it could make the sauce grainy and the potatoes watery.

Extra Vacation Aspect Dishes

Did you make this Potatoes au Gratin recipe? Go away us a score and a remark under.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Prepare dinner Time 1 hour 30 minutes

Cool Time 15 minutes

Whole Time 2 hours 5 minutes

Preheat oven to 400°F.
Wash potatoes and slice into ⅛” skinny slices. Slice onion as thinly as doable.
Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss effectively to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their aspect in a greased 2.5QT to 3QT casserole dish.
In a saucepan, soften butter and flour and prepare 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.
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.
Take away foil and bake an extra 20 to half-hour or till calmly browned and potatoes are cooked. Cool quarter-hour earlier than serving.

Slice potatoes as thinly as doable.
Shred your individual cheese from a block for one of the best outcomes. Recent herbs (akin to thyme or rosemary) and garlic will 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.
Further cheese (cheddar or parmesan) will 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.

Diet data offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Aspect Dish

Delicacies American, French

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