When it comes to comfort food, few dishes can compete with the rich, creamy, and savory flavors of Potatoes au Gratin. This French classic is a perfect side dish for any special occasion or even a weeknight meal that requires a little indulgence. With layers of thinly sliced potatoes, butter, cream, garlic, and melted cheese, Potatoes au Gratin promises a deliciously crispy golden top and a creamy, melt-in-your-mouth texture underneath. Whether you are hosting a dinner party or simply craving something hearty, this dish is a crowd-pleaser every time.
What Are Potatoes Au Gratin?
Potatoes au Gratin, also known as Dauphinoise potatoes, is a French-style potato casserole that typically includes sliced potatoes, a creamy sauce, and cheese, all baked to perfection. The word “gratin” refers to the crispy, golden-brown top layer created by baking cheese and buttered potatoes at a high temperature. In many variations of this dish, garlic, fresh herbs like thyme, and seasonings are also added to elevate the flavor.
Key Ingredients for Potatoes Au Gratin:
- Potatoes: Russet or starchy potatoes work best due to their ability to break down and become tender.
- Cream and Butter: These are the key ingredients for achieving that rich, creamy texture.
- Cheese: Gruyère is traditionally used, but other cheeses like cheddar, mozzarella, or Havarti can be substituted for similar meltiness.
- Garlic: Minced garlic is often added to the cream mixture for a touch of extra flavor.
- Herbs: Fresh thyme or rosemary can be sprinkled between layers for added fragrance.
Potatoes Au Gratin vs. Scalloped Potatoes
You may be familiar with scalloped potatoes, but how does this dish differ from Potatoes au Gratin?
Scalloped Potatoes:
- Often made with a simple roux of butter, flour, and milk.
- The dish typically lacks cheese or only uses a small amount.
Potatoes au Gratin:
- Made with heavy cream, butter, and cheese, which makes it extra indulgent.
- The cheese is melted between layers and forms a golden, crispy crust on top.
While both dishes are creamy and delicious, Potatoes au Gratin takes things a step further with its cheesy richness and extra layer of decadence. In fact, many would say there’s no comparison!
So, which is better? Potatoes au Gratin, of course!
Selecting the Best Potatoes for Au Gratin
The type of potato you choose for this dish is crucial. Starchy potatoes work best, as they break down during baking and create a creamy, melt-in-your-mouth texture. Here are some great options:
- Russet Potatoes: These are large, starchy potatoes that are ideal for baking and make the dish wonderfully soft.
- Sebago Potatoes: These are great for making creamy, indulgent dishes and work well in Potatoes au Gratin.
- Maris Piper Potatoes: Often used in the UK, these potatoes are perfect for achieving the right texture.
Avoid using waxy potatoes, like red-skinned potatoes, as they do not break down well during cooking and can result in a less-than-ideal texture. Waxy potatoes tend to hold their shape and become too firm, which isn’t ideal for a dish that relies on soft, creamy layers.
Tip: If you want the best results, use a potato that has high starch content. This will allow the potatoes to soften and break down in the oven, creating that signature creamy texture.
How to Make Perfect Potatoes Au Gratin
Now that you have your ingredients ready, let’s dive into the step-by-step guide on how to prepare Potatoes au Gratin. This recipe is simple to make and provides a rich, comforting dish that can be paired with any main course. The following instructions will guide you through every step, ensuring that you create a perfect dish every time.
Ingredients
- 1.5 cups heavy cream (or full-fat cream)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 2.5 pounds starchy potatoes (Russet, Sebago, or Maris Piper)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2.5 cups gruyère cheese, freshly grated
- 2 teaspoons fresh thyme leaves (optional but highly recommended)
Instructions
Prepare the Cream Mixture:
- In a small jug or bowl, combine the melted butter, heavy cream, and minced garlic. Stir until fully mixed.
Preheat the Oven:
- Preheat your oven to 350°F (180°C). This temperature is perfect for getting the golden, crispy top while ensuring the potatoes cook through evenly.
Slice the Potatoes:
- Peel the potatoes and slice them thinly, about 1/8 inch (3 mm) thick. A mandoline slicer can make this step much easier if you have one available.
Layer the Potatoes:
- Grease a baking dish with a little butter or cooking spray. Begin by layering 1/3 of the sliced potatoes in the dish. Pour 1/3 of the cream mixture over the potatoes, then season with 1/3 of the salt and pepper and sprinkle 1/3 of the thyme leaves (if using).
- Add a generous layer of grated cheese on top.
Repeat the Layers:
- Continue layering the remaining potatoes, cream mixture, salt, pepper, thyme, and cheese, until all ingredients are used. Make sure to finish with a layer of cheese on top for that golden, bubbly crust.
Cover and Bake:
- Cover the baking dish with foil or a lid and bake for 1 hour and 15 minutes. Check that the potatoes are tender by poking them with a knife (they should slide in easily). If they are still firm, bake for another 10-15 minutes.
Final Golden Touch:
- After the potatoes are soft, remove the foil or lid and sprinkle the remaining cheese on top. Continue baking for an additional 10-15 minutes, until the cheese is golden and bubbly.
Let it Rest:
- Once baked, let the dish sit for about 5 minutes before serving to allow the cream to set and thicken.
Step-by-Step Guide to Making Potatoes Au Gratin
Now that we know the ingredients, let’s move on to the step-by-step instructions for making this classic dish. Follow these simple steps for a perfect Potatoes Au Gratin every time.
Step 1: Preheat Your Oven
Preheat your oven to 180°C (350°F), ensuring it’s ready to bake the gratin to perfection.
Step 2: Prepare the Cream Mixture
In a jug or bowl, combine the following:
- Cream (1 ½ cups)
- Butter (30g / 2 tbsp, melted)
- Garlic (2 cloves, minced)
Stir well until the mixture is completely combined and smooth. This will serve as the rich base that coats the potatoes.
Step 3: Slice the Potatoes
Peel the potatoes and slice them thinly. Aim for about 3mm (1/8 inch) thickness for each slice. A mandolin slicer is perfect for achieving uniform slices quickly.
Step 4: Layer the Potatoes
Grease your baking dish lightly with butter or non-stick spray. Start layering the potato slices in the dish:
- Spread 1/3 of the sliced potatoes evenly across the bottom.
- Pour 1/3 of the cream mixture over the potatoes.
- Sprinkle 1/3 of the salt, pepper, and thyme evenly on top.
- Add ¾ cup of cheese (your choice of Gruyère, Cheddar, or a mix).
Repeat this process two more times to form three layers, finishing with the cream mixture and seasonings but holding back the cheese for the top layer.
Step 5: Cover and Bake
Cover the dish tightly with foil and bake in the preheated oven for 1 hour 15 minutes. You can test the doneness of the potatoes by poking them with a knife; they should be tender and easily pierced.
Step 6: Add the Cheese Topping
Once the potatoes are soft, remove the foil and sprinkle the remaining cheese on top of the dish. Return the dish to the oven and bake uncovered for another 10-15 minutes until the cheese is golden brown and bubbly.
Step 7: Let It Stand Before Serving
Allow the dish to stand for about 5 minutes before serving. This helps the layers set and makes it easier to cut and serve.
Variations to Try with Potatoes Au Gratin
While the classic Potatoes Au Gratin is hard to beat, there are some fun and flavorful variations you can try:
1. Brie Dauphinoise
For a more indulgent twist, try adding Brie cheese to the mix. Its creamy texture and subtle flavor elevate the dish to a whole new level. Just replace a portion of the Gruyère or Cheddar with Brie, and enjoy a richer, smoother gratin.
2. Bacon & Onion
Adding crispy bacon and caramelized onions between the layers adds a savory and smoky element that complements the creaminess of the potatoes. For extra depth of flavor, sauté the bacon and onions in the butter before mixing them into the layers.
3. Spicy Kick
If you like a bit of heat, try sprinkling in some cayenne pepper or chili flakes into the cream mixture for a spicy surprise. You can also add chopped jalapeños between the layers for an extra punch.
4. Vegetables
For a healthier take, add thin slices of vegetables like zucchini or carrots in between the layers. These vegetables add a touch of color and texture while still allowing the potatoes to shine.
Tips for Perfect Potatoes Au Gratin
Achieving the perfect Potatoes Au Gratin requires attention to detail. Here are some additional tips to ensure your gratin is flawless:
- Thin Slices: Thin slices of potato ensure even cooking and prevent the dish from becoming too dense.
- Use Fresh Herbs: Fresh thyme adds a wonderful aromatic flavor, but you can experiment with other herbs like rosemary or sage for a different twist.
- Don’t Rush the Baking: Baking the gratin covered for a long time ensures the potatoes soften without drying out. Patience is key!
- Make-Ahead Tip: You can prepare the gratin in advance and store it in the fridge for up to 24 hours before baking. Just hold back some of the cream mixture and add it just before baking.
Why Potatoes Au Gratin is Perfect for Any Occasion
Potatoes Au Gratin is a versatile and timeless dish that suits a wide variety of occasions. Whether it’s a casual family dinner, a holiday feast, or a special celebration, this dish adds both comfort and elegance to any meal. Here’s why it’s the perfect choice for any event:
1. Great for Family Dinners
The simplicity and heartiness of Potatoes Au Gratin make it an ideal side dish for family dinners. It pairs well with a wide range of proteins, from roast chicken to steak, making it a perfect all-around accompaniment. Plus, it’s easy to prepare in advance, allowing you to spend more time with your loved ones rather than in the kitchen.
2. A Holiday Staple
Potatoes Au Gratin is a must-have on holiday tables. Its rich, indulgent nature complements festive main courses like roast turkey, ham, and lamb. The creamy, cheesy layers make it an impressive addition to any holiday spread. Plus, it holds up well for serving a crowd, making it perfect for gatherings with family and friends.
3. Impressive Yet Easy to Prepare
While Potatoes Au Gratin might sound sophisticated, it’s surprisingly simple to make. The preparation requires minimal hands-on time, as most of the work involves layering the ingredients and allowing the oven to work its magic. The result is a beautifully golden, bubbling dish that looks as amazing as it tastes.
4. A Crowd-Pleaser
Who can resist creamy, cheesy potatoes? Whether you’re hosting a dinner party or preparing a potluck dish, Potatoes Au Gratin is sure to please everyone at the table. The combination of savory flavors, rich cream, and gooey cheese makes it universally loved.
5. Customizable
The beauty of Potatoes Au Gratin lies in its versatility. As we’ve seen with the variations above, it can be tailored to suit different tastes and dietary preferences. Whether you want to make it a bit lighter with milk or elevate it with luxurious ingredients like truffle oil, the possibilities are endless.
Pairing Suggestions for Potatoes Au Gratin
For the perfect meal, pair your Potatoes Au Gratin with complementary dishes that enhance the overall flavor experience. Here are a few pairing ideas:
1. Roast Meats
- Beef: A beautifully seared roast beef or prime rib pairs wonderfully with the creamy texture of the gratin.
- Chicken: Whether it’s roast chicken, grilled chicken, or even fried chicken, Potatoes Au Gratin complements the flavor of the poultry perfectly.
- Lamb: The richness of lamb chops or roast lamb pairs exceptionally well with the smooth and savory gratin.
2. Fresh Salad
A light, tangy salad with mixed greens, a citrus dressing, and perhaps a few slices of radish or cucumber will cut through the richness of the gratin, balancing the meal.
3. Roasted Vegetables
Roasted Brussels sprouts, carrots, or asparagus make for a delicious and colorful side dish to balance the heaviness of the gratin.
4. Wine Pairing
- Red Wine: A light, fruity red wine such as Pinot Noir or a medium-bodied Merlot pairs beautifully with Potatoes Au Gratin, especially if you’re serving it with beef or lamb.
- White Wine: For a more delicate pairing, go with a rich Chardonnay or Sauvignon Blanc.
FAQs About Potatoes Au Gratin
1. What is the difference between Potatoes Au Gratin and Scalloped Potatoes?
While both Potatoes Au Gratin and Scalloped Potatoes are creamy potato dishes baked in the oven, the key difference lies in the cheese. Potatoes Au Gratin typically contains cheese (often Gruyère, cheddar, or Parmesan), giving it a rich, cheesy crust. On the other hand, Scalloped Potatoes do not include cheese but are instead made with a creamy sauce, usually consisting of milk, butter, and flour. The addition of cheese is what sets Au Gratin apart from Scalloped Potatoes.
2. What is the difference between Potatoes Au Gratin and Potato Dauphinoise?
Potatoes Au Gratin and Potato Dauphinoise are often confused due to their similarities, but there’s a subtle distinction. Potatoes Au Gratin typically includes cheese and a breadcrumb topping, whereas Potato Dauphinoise is a French classic that features thinly sliced potatoes cooked in cream (with or without garlic) but without cheese or breadcrumbs. Dauphinoise is more elegant and smooth, while Au Gratin tends to have a cheesy, crunchy topping.
3. What are the ingredients in Au Gratin Potatoes?
The basic ingredients for making Potatoes Au Gratin include:
- Potatoes (Yukon Gold or Russet potatoes work best)
- Heavy cream (or a mixture of cream and milk)
- Butter
- Cheese (typically Gruyère, cheddar, or a mix of both)
- Garlic (optional, for added flavor)
- Salt and pepper (for seasoning)
- Breadcrumbs (for the topping, optional but recommended for crunch)
These ingredients come together to create a rich, cheesy, and creamy dish that is both indulgent and satisfying.
4. Can I Make Potatoes Au Gratin Ahead of Time?
Yes! Potatoes Au Gratin can be made ahead of time, making it an excellent dish for entertaining. You can prepare the entire dish and store it in the fridge for up to 24 hours before baking. When you’re ready to serve, just bake it in the oven until it’s golden and bubbly. If you want to prepare it even further in advance, you can freeze it for up to a month. Just make sure to let it thaw in the fridge overnight before baking.
5. Can I Make a Lighter Version of Potatoes Au Gratin?
Yes, you can lighten up Potatoes Au Gratin by swapping some of the traditional ingredients. For example:
- Use half-and-half or milk instead of heavy cream to reduce the fat content.
- Replace the cheese with a lower-fat version, such as reduced-fat cheddar.
- Skip the breadcrumb topping or use whole wheat breadcrumbs for a healthier option. This way, you can still enjoy the creamy, comforting dish while making it a bit more waistline-friendly.
Potatoes Au Gratin Recipe card
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes (peeled and thinly sliced)
- 2 cups heavy cream (or a mix of cream and milk)
- 2 tablespoons unsalted butter (plus more for greasing)
- 1 ½ cups shredded Gruyère cheese (or cheddar cheese, or a mix)
- 1 cup breadcrumbs (optional, for topping)
- 2 cloves garlic (minced, optional for added flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional, for extra flavor)
Instructions:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Prepare the potatoes: Peel the potatoes and slice them thinly (about ⅛ inch thick). For uniform slices, a mandoline slicer works best.
Layer the potatoes: Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Sprinkle with salt, pepper, and a bit of garlic (if using). Add a small handful of cheese over the potatoes.
Repeat the layering: Continue layering potatoes, seasoning, and cheese until all ingredients are used up, finishing with a top layer of cheese.
Prepare the cream sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic (if using) and cook for 1-2 minutes until fragrant. Pour in the heavy cream, add salt, pepper, and thyme, and bring to a simmer. Stir occasionally and cook for about 5 minutes until slightly thickened.
Pour the cream over the potatoes: Pour the prepared cream sauce evenly over the layered potatoes. Make sure the potatoes are fully covered.
Top with breadcrumbs (optional): If desired, sprinkle breadcrumbs over the top layer of cheese for a crunchy topping.
Bake the dish: Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes until the top is golden and the potatoes are tender when pierced with a fork.
Serve and enjoy: Let the dish cool for 5-10 minutes before serving. Serve as a delicious side dish with your favorite main course.
Notes:
- You can make this dish ahead of time by preparing it, covering it, and storing it in the fridge for up to 24 hours before baking.
- For a more indulgent dish, add extra cheese between the layers or use a combination of cheeses like cheddar and Parmesan.
- Dairy-Free Option: Substitute the heavy cream with coconut milk and use dairy-free cheese for a vegan version.
Nutritional Facts (Per Serving):
Note: These values are approximate and may vary based on specific ingredients used.
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 550mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 8g
- Vitamin A: 15%
- Calcium: 20%
