Potatoes au gratin is a classic French dish that combines creamy potatoes with rich, melted cheese for a comfort food experience unlike any other. This decadent side dish is baked to perfection with layers of thinly sliced potatoes, savory seasonings, and a golden, crispy cheese topping. Whether you’re making it for a holiday meal, a family dinner, or as a special treat, Potatoes au Gratin is sure to impress with its creamy texture and irresistible flavor.
Let’s dive into how to make this cheesy, creamy side dish and what makes it so delicious.
What Makes Potatoes Au Gratin So Special?
Potatoes au gratin stands out because of its perfect balance of creamy potatoes and rich, gooey cheese. The dish’s magic lies in the combination of thinly sliced potatoes, heavy cream, butter, garlic, and cheese, which meld together to create layers of flavor. As the potatoes bake, the cheese becomes bubbly and golden, while the potatoes soften to a creamy, melt-in-your-mouth texture.
The result is a hearty, satisfying side dish that pairs wonderfully with a wide range of main courses, from roasted meats to seafood. Potatoes au gratin is not only a treat for the taste buds, but it also has an elegant look that makes it perfect for holiday feasts or family gatherings.
Key Ingredients for Potatoes Au Gratin
Potatoes au gratin is made with simple ingredients, but the richness of the dish comes from the combination of potatoes, butter, heavy cream, and cheese. You can make this dish as simple or as fancy as you like by adjusting the seasonings and adding your favorite herbs or cheeses.
Ingredients for Potatoes Au Gratin (Serves 4-6)
- 2 lbs Yukon Gold or Russet potatoes (peeled and thinly sliced)
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, for extra warmth)
- 1 1/2 cups grated Gruyère cheese (or a combination of Gruyère and cheddar for extra flavor)
- 1/2 cup grated Parmesan cheese
- Fresh thyme (optional, for garnish)
- Breadcrumbs (optional, for topping)
How to Make Potatoes Au Gratin
Making Potatoes au Gratin is straightforward, but it requires a little patience to ensure the potatoes cook perfectly and the cheese melts into every layer. Here’s a step-by-step guide to making this creamy, cheesy side dish.
Step-by-Step Guide to Potatoes Au Gratin
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the Potatoes: Peel the potatoes and slice them thinly, about 1/8-inch thick. A mandoline slicer works well for uniform slices, but you can also use a sharp knife. If using Russet potatoes, consider soaking them in water for 10-15 minutes to remove excess starch, then drain and pat them dry.
- Cook the Garlic and Cream: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and whole milk, and stir to combine. Add salt, pepper, and nutmeg (if using), and bring the mixture to a gentle simmer. Stir occasionally to prevent it from boiling over. Once heated through, remove from the heat.
- Layer the Potatoes: Arrange a layer of potato slices at the bottom of the prepared baking dish. Pour some of the cream mixture over the potatoes, then sprinkle with a little of the grated Gruyère cheese and Parmesan. Repeat this layering process, adding potatoes, cream mixture, and cheese, until all the ingredients are used up. The top layer should be a generous amount of cheese.
- Bake the Potatoes: Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes. The potatoes should be tender and cooked through when pierced with a fork. After this time, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
- Optional Topping: For an extra crispy top, sprinkle a handful of breadcrumbs on top of the potatoes during the last 10 minutes of baking. You can also add a little more grated cheese for extra cheesiness.
- Garnish and Serve: Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh thyme for an added touch of flavor. Serve hot and enjoy the creamy, cheesy goodness.
Customizing Your Potatoes Au Gratin
While the classic version of Potatoes au Gratin is delicious, you can easily customize it to suit your preferences. Here are some ideas for making this dish even more indulgent or suited to your taste.
Add More Cheese
Gruyère is the traditional cheese for Potatoes au Gratin because of its nutty flavor and meltability. However, you can experiment with other cheeses, such as cheddar, fontina, mozzarella, or even blue cheese. A mix of cheeses will give you a complex flavor profile.
Include Bacon
Bacon and potatoes are a match made in heaven. Add crispy bacon bits between the layers of potatoes for a smoky, salty contrast to the creamy dish. Bacon crumbles on top add even more texture and flavor.
Herbs and Seasonings
Add fresh herbs like thyme, rosemary, or parsley to enhance the flavor of the dish. You can also use garlic powder, onion powder, or Dijon mustard for added depth. Try different combinations to find your favorite.
Make It Spicy
If you like a little heat, consider adding a pinch of red pepper flakes to the cream mixture or sprinkling some chopped jalapeños between the layers.
Serving Suggestions for Potatoes Au Gratin
Potatoes au gratin pairs perfectly with a variety of main dishes. Its rich, creamy texture complements hearty meats and lighter proteins alike. Here are a few ideas for serving:
What to Serve with Potatoes Au Gratin
- Roast Beef: Potatoes au gratin is a classic accompaniment to roast beef, especially for a holiday meal.
- Grilled Chicken: The creamy, cheesy potatoes are a great side dish for grilled or roasted chicken.
- Steak: A juicy steak pairs wonderfully with the richness of the potatoes. Try it with filet mignon or ribeye.
- Pork Chops: Potatoes au gratin and pork chops make a satisfying and flavorful meal.
- Salads: Pair this creamy dish with a crisp salad to balance the richness of the potatoes. A simple green salad or a tangy coleslaw works well.
Wine Pairing for Potatoes Au Gratin
The creamy richness of Potatoes au Gratin pairs best with wines that have good acidity to balance the heaviness of the dish. Try a Chardonnay or Pinot Noir. For white wine lovers, a Sauvignon Blanc works beautifully with the cheese and cream. If you prefer red, a light Pinot Noir or a Merlot is a good match.
Tips for Perfect Potatoes Au Gratin
- Use Starchy Potatoes: Yukon Gold or Russet potatoes work best for au gratin because of their starchy texture, which helps them hold their shape while absorbing the creamy sauce.
- Slice Evenly: Thin, even slices ensure that the potatoes cook uniformly. A mandoline slicer is a helpful tool for this.
- Let It Rest: After baking, allow the potatoes to rest for a few minutes before serving. This helps the layers set and makes it easier to serve clean slices.
- Don’t Overcrowd the Pan: Be sure to layer the potatoes evenly, without overcrowding, to ensure they cook through evenly.
FAQs
1. Can I make Potatoes au Gratin ahead of time?
Yes, you can prepare the dish a day in advance. Assemble the potatoes with the cream mixture, but don’t bake them. Cover and refrigerate. When ready to serve, bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
2. Can I use skim milk instead of whole milk?
Whole milk provides a rich texture for the dish, but if you want to reduce calories, you can use skim milk or a milk alternative. Keep in mind that the texture and richness may not be the same.
3. Can I make Potatoes au Gratin without cream?
Yes! You can use half-and-half or a combination of milk and sour cream for a lighter alternative. The dish will still be creamy but with a slightly different texture.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
5. Can I freeze Potatoes au Gratin?
Yes, you can freeze Potatoes au Gratin. Assemble the dish, but do not bake it. Cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, allow it to thaw in the refrigerator overnight and bake as directed.
6. What is the difference between Potatoes au Gratin and Scalloped Potatoes?
The main difference is that Potatoes au Gratin includes cheese, while Scalloped Potatoes are typically made with a creamy sauce without cheese. Both dishes involve layers of thinly sliced potatoes, but au gratin is cheesier and richer.