Potatoes Au Gratin

Potatoes au gratin makes the right 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.

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

This Potatoes au Gratin recipe makes simple tacky potatoes, much like scalloped potatoes however loaded with wealthy tacky taste. They’re the right 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.
Really helpful 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 box grater.
Price range Tip: You may swap Gruyère for provolone or Swiss and nonetheless get that melty, flavorful goodness.
Time-Saving Tip: If you happen to’re quick on time, test 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 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 mentioned, the time period scalloped potatoes remains to be usually used if there’s cheese throughout the dish!

The Finest Type of Potato to Use for Potatoes au Gratin

Identical 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 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 change 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 a number of 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 will get it, I extremely suggest 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

The right way to 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 clean 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

Pre-shredded cheese will work on this recipe; nonetheless, the sauce can be smoother for those who shred cheese from a block.
If swapping the cheese, ensure you 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 a bit faster!
Make as much as 24 hours forward. Preserve potatoes lined in sauce, cowl tightly, and refrigerate. Carry to room temperature earlier than baking, and add 10–20 minutes to the bake time.
Whereas we frequently eat these as a facet, I typically embrace leftover ham earlier than baking and serve it as a important.

Second Day Servings

Leftover potatoes au gratin will hold 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 is going to hold 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 sizzling all through (about 20 to half-hour), eradicating the quilt close to the tip to crisp up the highest once more.
Keep away from microwaving frozen potatoes, as it will probably make the sauce grainy and the potatoes watery.

Extra Vacation Aspect Dishes

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

Prep Time 20 minutes

Cook 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 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.
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 evenly 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 the perfect outcomes. Contemporary herbs (resembling thyme or rosemary) and garlic will be added to the sauce if desired.
To scale 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 sizzling when eradicating the plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
Extra 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 info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Aspect Dish

Delicacies American, French

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