Au gratin potatoes, also known as scalloped potatoes with cheese, is a classic dish that has been enjoyed by families for generations.
Despite its fancy name, this dish is surprisingly easy to make, and it’s guaranteed to be a hit with anyone who loves creamy, cheesy and delicious food.
How to Make The Creamy Potato Gratin
To start, preheat your oven to 350 degrees Fahrenheit and generously butter a three-quart or 9 by 13-inch casserole dish.
You’ll also want to grate two cups of grated Gruyere cheese, which is about a six-ounce block. If you don’t have Gruyere, you can substitute with cheddar cheese.
Next, you’ll want to make the sauce. This can be done in a Dutch oven or a soup pot.
Simply melt four tablespoons of unsalted butter over medium heat and then whisk in 1/4 cup of flour for two minutes until golden.
Gradually pour in the milk, followed by the heavy whipping cream and add salt, freshly ground black pepper, onion powder and garlic powder.
Keep whisking until the sauce has thickened and then remove from heat and stir in half of your shredded cheese.
Whisk the cheese and sauce together until the cheese has melted and is fully incorporated into the sauce.
Now it’s time to prepare the potatoes. You can either peel the potatoes or leave the skin on and use a brush to scrub the outsides.
Thinly slice the potatoes to a thickness of 1/8 inch. This can be done with a knife, food processor, or mandoline slicer. I prefer to use a food processor, as it is quick and feels safer.
Once the potatoes are sliced, stir them into the sauce using a spatula. Make sure they are evenly coated, and get sauce between the slices to ensure every bite is saucy and delicious.
Transfer the saucy potatoes into your buttered casserole dish and spread them out evenly.
Sprinkle the remaining cup of shredded cheese on top, creating a golden, cheesy crust that seals in the bubbly juices underneath.
Cover the top tightly with foil and bake in the center of your preheated oven at 350 degrees Fahrenheit for 60 minutes.
Remove the foil and continue baking for another 15 to 30 minutes or until the potatoes are tender when pierced with a fork.
For a golden brown crust, you can broil for one to two minutes at the end of baking.
This dish is perfect for a special occasion or just a regular weeknight dinner.
Whether you are feeding a large family or just looking for a delicious meal for yourself, this recipe for au gratin potatoes is sure to satisfy.
So, preheat your oven, grab your ingredients, and start cooking!
What’s the Difference Between Scalloped and Gratin Potatoes?
Scalloped and gratin potatoes are two dishes that are similar in appearance and preparation but have some key differences.
Scalloped potatoes are typically made with thin slices of potatoes that are layered in a sauce made from milk or cream, along with seasonings such as salt, pepper, and herbs.
The dish is then baked in the oven until the potatoes are tender and the sauce is thick and bubbly.
Gratin potatoes, on the other hand, are similar to scalloped potatoes but with the addition of cheese and breadcrumbs.
The dish is usually prepared in a shallow dish and the cheese is melted and browned on top, resulting in a crispy and golden crust.
In summary, the main difference between scalloped and gratin potatoes is the presence of cheese and breadcrumbs in gratin potatoes, while scalloped potatoes are typically just layered with a cream or milk-based sauce.Print
This classic dish features thinly sliced potatoes baked in a creamy, cheesy sauce. Our recipe is easy to follow and yields perfectly cooked potatoes every time. A must-try for anyone who loves comfort food.
5 Tbsp unsalted butter, divided
¼ cup all-purpose flour
2 ½ cups milk, any kind
1/2 cup heavy whipping cream
1 ¼ tsp fine sea salt, or to taste
¼ tsp freshly ground black pepper
1 tsp onion powder
½ tsp garlic powder
2 cups grated Gruyere cheese, from a 6 oz block or cheddar cheese, divided
3 lbs Yukon gold potatoes, scrubbed (peeled or unpeeled)
Chives, to garnish, optional
Preheat your oven to 350°F and generously grease a 3 quart (9×13) casserole dish with 1 Tbsp of butter.
In a large pot or Dutch oven, heat 4 Tbsp of butter over medium heat. Slowly whisk in flour for 2 minutes until combined. Gradually pour in the milk and cream, continuing to whisk. Season with salt, pepper, onion powder, and garlic powder to taste, and keep whisking until the sauce has thickened. Remove from heat and mix in half of the shredded cheese until melted.
Slice 1/8 inch thin potato rounds, either peeled or unpeeled. Stir the potato rounds into the cheese sauce, making sure they are well coated. Transfer the mixture to the prepared casserole dish and sprinkle the remaining grated cheese on top.
Bake the dish, covered with foil, for 60 minutes. Remove the foil and bake for an additional 15-30 minutes or until the top is golden brown and the potatoes are tender. If more browning is desired, broil for 1-2 minutes but keep a close eye to prevent burning. Allow the dish to rest for 15 minutes before serving. Garnish with chives and freshly cracked black pepper, if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Side Dish
- Cuisine: American
- Serving Size: 12
- Calories: 285
- Sugar: 4g
- Sodium: 429mg
- Fat: 16g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg
Keywords: au gratin potatoes, potato gratin, potato recipes