Potatoes au Gratin are the ultimate potato dish, often outshining scalloped potatoes. They are also known as Dauphinoise Potatoes; this French classic features thinly sliced potatoes layered with cream, butter, cheese, and a touch of fresh thyme.
Au gratin potatoes elevate any meal. Creamy, rich, and utterly satisfying, this dish will surely be a hit with everyone at the table.
Table of Contents
Au Gratin Potatoes Ingredients:
- Potatoes: Thinly sliced Russets are used, though Yukon golds work too.
- Onion: One sliced onion adds flavor when layered with the potatoes.
- Seasonings: Just salt and pepper for simple seasoning.
- Butter and Flour: A roux made from butter and flour forms the base of the cheese sauce.
- Milk: Slowly whisk in for a creamy consistency.
- Cheese: Shredded Cheddar to top it off because cheese makes everything better!
How to Make Au Gratin Potatoes
- Assemble: Layer half the sliced potatoes in a baking dish, season, add onions, and top with remaining potatoes. Season again.
- Make Sauce: Melt butter in a saucepan, whisk in flour and salt. Slowly add milk, stirring until thickened, then add cheese.
- Bake: Pour the cheese sauce over the potatoes, cover with foil, and bake until tender and bubbly.
What’s the difference between au gratin and scalloped potatoes?
Classic au gratin potatoes are made with thinly sliced potatoes layered in a rich cheese sauce, typically topped with breadcrumbs. Scalloped potatoes, by contrast, usually involve a creamy sauce made from butter and broth along with sliced potatoes. Honestly, the name doesn’t matter much!
In this version of au gratin potatoes, we skip the breadcrumbs and heavy cream, add some flavorful onions, and make it extra cheesy with a mix of three different cheeses.
Is potato gratin the same as dauphinoise?
Potatoes au Gratin are made with slices of pre-cooked potatoes layered with cream and topped with cheese. In contrast, Gratin Dauphinoise uses raw, thinly sliced potatoes cooked in cream and traditionally omit cheese.
Why are my au gratin potatoes watery?
Au gratin potatoes can become watery if sliced and soaked in water to prevent browning but aren’t properly drained and patted dry before baking. The excess moisture from the potatoes is released into the dish during cooking, affecting the creamy texture. To avoid this, ensure the potatoes are well-drained and dry before layering them in the baking dish.
Elia recipes Community Tips and Praise
Ava E. raves about the dish, mentioning that she used Vidalia onions since they were in season, resulting in a perfect outcome. She enjoyed it so much that she plans to make it weekly. Amelia K. found it fantastic and a big hit with her family, who requested it become a regular meal. She doubled the recipe and added leftover diced ham, which made it even better. Oliver also loves the dish; he microwaved the potatoes to cut down on cooking time and added garlic and Cajun seasoning for a spicy twist. He also found the sauce versatile, using it for mac and cheese with great results!
Ingredients
- Four medium Russet potatoes, sliced thin
- One medium onion, cut into rings
- Salt and black pepper to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ½ tsp salt
- 2 cups milk
- 1½ cups shredded Cheddar cheese
Directions
Step 1: Preheat the oven to 400°F (200°C) and butter a 1-quart casserole dish.
Step 2: Season with salt and pepper in half of the potato slices in the dish.
Step 3: Add the onion slices and the remaining potatoes, seasoning again.
Step 4: Melt butter in a saucepan, whisk in flour and salt, and cook for 1 minute.
Step 5: Gradually add milk, whisking to prevent lumps.
Step 6: Stir until thickened, about 3-5 minutes, then add cheese until melted.
Step 7: Pour the sauce over the potatoes and cover with foil.
Step 8: Bake for 1.5 hours until tender.
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 499 |
| Fat | 25g |
| Carbohydrates | 49g |
| Protein | 20g |
Recipe Tip
This recipe would be even more delicious with bacon! Add 8 ounces of chopped cooked bacon over the potatoes before pouring on the cheese sauce, or mix the bacon directly into the cheese sauce. Yum!
To make ahead: You can prepare these potatoes three days in advance. Follow the steps to pour the sauce over the potatoes, then cover the pan with foil and refrigerate instead of baking. When ready to bake, they might need an extra 15 minutes since the sauce will be cold.
To store: Leftover au gratin potatoes can be stored in the refrigerator, either in individual airtight containers or by covering the entire pan. They will remain fresh for up to five days.
To reheat, microwave individual servings or warm the entire pan in the oven until thoroughly heated.
Conclusion
Creamy Au Gratin Potatoes are a classic, comforting side dish that elevates any meal. Made with thinly sliced potatoes layered in a rich, cheesy sauce, they bake into a tender, golden-brown perfection. This dish combines the creaminess of melted cheese, the softness of cooked potatoes, and the subtle flavors of seasoning, creating a luxurious texture in every bite. Ideal for holidays, family gatherings, or special dinners, these potatoes not only impress with their flavor but also how easy they are to prepare using simple, everyday ingredients. Whether served alongside roast meats or poultry or with a fresh salad, their indulgent nature makes them a favorite for any occasion.
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