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Potato au Gratin Shopping Tips
Only buy potatoes that are firm, intact, and without any sprouts or green parts.
Potato au Gratin Cooking Tips
Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.
PERFECT Au Gratin Potatoes
Look no further for the BEST au gratin potatoes recipe! Perfectly creamy, cheesy and flavorful, this recipe continually gets rave reviews and is destined to become your go-to from now on!
One of the cardinal rules of good potatoes au gratin is that it cannot be dry. The cheesy cream sauce needs to ooze out. Not run out all over the plate in a big wet mess, but just slowly oooooze out. Here is a classic Creamy Potatoes Au Gratin recipe at its very best!
I don’t think I’ve ever met a person who doesn’t like potatoes. I’ve met plenty of picky eaters, but even the pickiest will eat potatoes in one form or the other. However they’re prepared, they’re the perfect comfort food. And combined with cream and cheese they’re simply heavenly.
Recipe of Paula Deen Au Gratin Potatoes:
From Paula Deen’s recipe, I have prepared this amazing au gratin potatoes with a little variation. The usage of thyme increases the zesty flavor. Also, I have added the mozzarella cheese to make it more-creamy and cheesy. Thus the ingredients are all available, so you don’t need to worry about necessary items at all. Just learn the recipe and jump to explore this dish.
- 2 tablespoons of unsalted butter
- 1 cup of half-and-half
- 1 tablespoon of minced shallot
- 1 clove garlic, minced
- 1/4 cup of fresh thyme, finely chopped
- 2 dash of freshly grated nutmeg
- 2 medium Yukon gold potatoes, about 10 ounces
- 1/2 cup of shredded Gruyere cheese
- 1/2 cup of freshly grated Parmesan cheese
- 1/4 cup of shredded mozzarella cheese
Step 1: Set the oven for preheating at the temperature of 350 degrees F. Grease a 9-ounce oval gratin dish with melted butter.
Step 2: In a saucepan, add 1 cup half-and-half, minced shallot, garlic, and 2 dash nutmeg over low heat to sauté for 2 minutes.
Step 3: Then add the potatoes (cut into slices), and let simmer for 3 minutes. Make sure the potatoes should be covered in half-and-half.
Step 4: When the liquid gets thicken, sprinkle thyme. Shortly after removing from heat.
Step 5: Then nestle half of the potatoes into the gratin dish. Pour 1 tbsp. of melted butter. Then add half of Gruyere cheese. Again, nestle the remaining potatoes, and top with 3 types of shredded cheeses.
Step 6: Cover the dish with foil paper. Place the gratin dish in the preheated oven.
Step 7: Bake potatoes for 40 minutes. Then you need to remove the foil paper. Bake for 10 minutes more to get the all Groton potatoes light golden and bubbling.
You can use different types of cheeses for a little variation. In my home, whenever I prepare this dish, my family members consider the day as a very special occasion. Enjoy this amazing dish with beef tenderloin, roasted pork loin, etc.
How to make Potatoes Au Gratin
Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have one, but I never bother. (Tip: When slicing wobbly potatoes, it helps to cut a thin slice along the length of the potato, then turn the potato cut-side down on a cutting board so that it sits flat.)
Place the potatoes in a large bowl and toss with the salt and pepper. Be sure the potatoes are evenly coated.
Butter a 2-quart baking dish. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the dish.
Sprinkle a quarter of the cheese over the potatoes.
Pour a quarter of the cream over top.
Repeat with the remaining potatoes, cheese, and cream, forming four layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. The top layer of the potatoes should be beautifully golden by the time the dish is done baking but if you want just a bit more browning, feel free to stick the baking dish under the broiler for 1 to 2 minutes just keep a close eye on them so they don’t burn!
Sprinkle with fresh thyme leaves, if using, and serve. (Note: If you have a large crowd coming and plan to double the dish, you’ll get the best results by baking it in two 2-quart baking dishes instead of one larger dish. The potatoes will cook more evenly that way.)
Perfect Potatoes au Gratin
This is the perfect side dish to serve to people you love.
whole russet potatoes, scrubbed clean
cloves garlic, finely minced
Freshly ground pepper, to taste
Sharp cheddar cheese, freshly grated
- Preheat oven to 400 degrees.
- Smear softened butter all over the bottom of a baking dish.
- Slice potatoes, then cut slices into fourths.
- In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
- Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
- Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
- Allow to stand for a few minutes before serving by the spoonful. Delicious!
Is there even such a thing as &ldquobad&rdquo potatoes au gratin? I really don&rsquot think there is. And that makes the title of this recipe even more weighty.
This is a very basic, but exceedingly delicious, version of the much-beloved side dish.
Serve it to people you love. If they don&rsquot already love you back, they will.
Zee Cast of Characters: russet potatoes, heavy cream, whole milk, flour, garlic, salt, pepper, and a little softened butter. And some sharp cheddar.
Preheat the oven to 400 degrees, then scrub the potatoes so they&rsquore very clean. We&rsquore going to include the peel in this dish, because peeling potatoes is against my religion.
It&rsquos a strange religion. I blame my mother.
Slice the potatoes&mdashnot too thick, not too thin.
And cut the stacks into fourths.
Soon you&rsquoll have a positively prodigious pile of potato pieces.
Now, in a bowl mix together the cream&hellip
And the flour. This will add just a little bit of body and thickness to the creamy sauce.
Now peel some cloves of garlic. You can use as few as two&hellipbut I&rsquom a maniac and use four.
Just be aware that four cloves in this recipe will result in a really garlicky flavor. I happen to love this, but it might be a little strong for some.
Add the garlic to the bowl&hellip
Followed by the salt and the pepper. Don&rsquot skimp on the pepper! You&rsquoll regret it if you do.
Whisk it all together until it&rsquos totally combined.
Now smear softened butter all over a baking dish.
Meantime, grate a good cup of cheddar cheese. Grate it yourself! It&rsquos cheaper that way, and much, much more delicious than the pre-grated stuff.
To assemble the dish, add 1/3 of the potatoes to the buttered dish.
Pour in 1/3 of the cream mixture, stirring right before you pour to make sure the ingredients are totally mixed up.
Now repeat with another layer of potatoes&hellip
Another third of the cream mixture&hellip
And ending with the rest of the potatoes&hellip
And the rest of the cream mixture.
And there you have it: Perfect Potatoes au Gratin! Enjoy, my friends!
Oh, wait. I think I forgot a couple of steps.
Sorry. I forgot to take my evening primrose oil this morning.
Cover the dish with foil. Bake it for a good 30 minutes to get the potatoes started. After 30 minutes, remove the foil and continue baking for 20 minutes, or until the top is golden and bubbly.
This looks about right! The top is golden brown, and the dish is bubbling all over. (If the 20 minutes doesn&rsquot do the trick, just up this stage by 5 or 10 minutes. You want to make sure the whole dish is very hot and bubbly&mdashthis means the potatoes are really getting the chance to get done.)
&ldquoGet done?&rdquo Is that a grammatically legitimate phrase? I&rsquoll have to think on this today.
Grab the grated cheddar and sprinkle it all over the top.
Return it to the oven for about five more minutes, or until the cheese is totally melted and starting to bubble.
Perfect! And you can&rsquot believe how my kitchen smells right now. The garlic is just intoxicating.
Mmmm. Will you look at this?
Just look&mdashmy daughter couldn&rsquot even wait.
When it comes to tasting delicious food, she inherited her mother&rsquos patience.
And here we are: tender potatoes, the delectable creamy/garlic sauce, and the sharp, melted cheddar bringing it all together.
And believe it or not, the butter we smeared all over the bottom of the pan really does add a tiny bit of buttery goodness without overpowering everything.
China Check: Spode &ldquoWoodland.&rdquo Stay away if you aren&rsquot a fan of game birds.
Okay. Back to the potatoes. You need to make these, baby. And here&rsquos what you can serve them with.
&hellipOr pretty much anything else you can think of. It&rsquos pretty much one of the most versatile side dishes there is, and one of the most crowd-pleasing.
Yum. That was so good! But&hellipis it just me, or does that duck look a little ticked off?
- Unsalted butter, for baking dish
- 1 cup heavy cream
- Coarse salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- 2 pounds Yukon gold potatoes, peeled and thinly sliced into rounds
- 2 cups coarsely grated GruyÃ¨re cheese (about 6 ounces)
Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and set aside.
Whisk together cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Arrange one-third of potatoes in buttered dish, overlapping slices. Sprinkle with one-third of the cheese. Repeat two more times with remaining potatoes and cheese (end with a cheese layer). Pour reserved cream mixture over top layer. Gently shake dish back and forth to distribute evenly.
Cover with foil bake 30 minutes. Remove foil bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.
Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender blend until smooth.
Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
Place rack in highest position heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
Do Ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
How would you rate Classic Potato Gratin?
Agree with some of the other reviewers, takes much longer to bake than the stated time, but baking the day ahead largely solves that problem. Great idea to blend up the shallots and garlic into the cream, it really infuses every bite with garlic flavour. Truthfully, I don't think the cheese is even necessary, but it certainly doesn't hurt!
Infusing the cream then blending the shallots and garlic is a game changer, especially since my picky husband won’t eat anything if there are visible onion/shallot/garlic chunks. I made this with compté which was wonderful with a sprinkle of nutmeg.
Bro, this recipe is no joke. Amazing. I will be making this for special occasions and just when I want it. I added some nutmeg as I always love it paired with gruyere. Make this recipe, people.
We love this recipe, and make it exactly as stated EXCEPT for the gruyere (we just use extra parm). I've made this yearly for Thanksgiving since it was published. My only note is that it always takes much longer than the stated cooking time. I've started to bake this on Wednesday, and then reheat and broil for Thanksgiving. Not only does this leave me with extra oven space on Thursday, but I'm also not stressing about crunchy potatoes.
Hello, I am making this as I write this, and I cooked it at 325 for 65 minutes, and then put it up to 375 for another 20 minutes and some of the potatoes are still not soft. Do you know what this could be from? I actually went to Crate & Barrel to get the same pan and followed it to the "T". This was my practice run as I am making this for Thanksgiving. Any help would be amazing.
I DO NOT recommend plunging the potatoes in water. It helps add to creaminess if you leave the starches from slicing on the potato. Just slice some on the mandolin, layer, then slice more as you shingle them into the pan. They shouldn't turn brown with this method.
Good flavor. I need a bigger dish.
I made this for Christmas this year and it's fantastic.. Super delicious, easy, and everyone loved it. It presents really nicely as well (if you spend the time to layer the slices). I thought I would want the skin removed but it adds an wonderful bit of texture to the already crispy parmigiano-reggiano. Definitely use the good stuff in terms of gruyere and parm. As for trivial complaints about potatoes browning, that's should've been a no brainer. Anyone that's ever cut up their own potatoes for french fries or anything has seen this happen. Just put them in water or ignore it. It doesn't change the flavor or taste. Not every recipe needs to include every single common sense thing. I didnt' have a mandoline and cut every slice by hand and didn't run into this issue at all. Prep your infused cream sauce first then slice your potatoes. Don't let them oxidize but even if they do, it's only a slight pink and you shouldn't see it at all when they're layered and covered with the sauce and cheese.
This dish absolutely SLAPS! It was honestly so easy to make and the result was so delicious. I didn't even have a mandoline. Just put the tates in water as you slice. Everyone at friends Christmas loved it. Ignore the cheese portions- put as much cheese as your heart desires! PS. Claire is queen.
Spectacular recipe—and really beautiful when finished. I followed the recipe to the letter and agree that you may want to mitigate your potatoes browning after slicing for a prettier end result. Definitely tilt the potatoes as described—the crispy and tender contrast is so enjoyable.
There is one important step missing from this recipe. Even if you are super fast with the mandolin and fanning the potatoes out in the pan, the potatoes will turn dark color rapidly. If I make this again, I would plunge the potato slices in cold water until I had all four pounds done, then quickly fan them out in a casserole. Otherwise, the recipe was very good especially if you use the best Parmesan Reggiano and Gruyere.
Great recipe! I would extend the bake time by about 10 minutes to get my potatoes really soft but that's my preference. Definitely recommend - don't skimp on the gruyere!
Oh my goodness - this was absolutely spectacular! Didn't change a thing. Was so beautiful and tasted out of this world - one of our guests took a picture of it! Absolutely make this!
The Best Au Gratin Potatoes Recipe
Potatoes of all kinds show up on our dinner table more than once a week. This easy au gratin potatoes recipe is a favorite of everyone, even the kids. While it's something you need to think about ahead of time, it's still at the top of the list for sides. All that creamy, cheesy goodness is hard to pass up. If you haven't tried making this yet, you're going to want to give it a go!
Au gratin is a French culinary term defined as a dish that is topped with breadcrumbs or cheese and browned on top. Some other examples of this include vegetables and fish. The potatoes in this dish are sliced thin and coated with a cheese sauce that includes softened onions, garlic, and fresh thyme leaves. It's then topped with more cheese and baked, covered, for 30 minutes, then uncovered for another 20 - 25 or until golden.
One of the best tools you can use for this dish is a mandoline, although a chef's knife will work as well. You can see a review of the Prepworks by Progressive Mandoline I've done if you're wondering if this is a good purchase for you. Personally, I love it. It makes slicing so many different things that much easier.
If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.
Different Names for Au Gratin Potatoes
These Potatoes Au Gratin are also called scalloped potatoes or Dauphinoise (dah-feen-was) potatoes. This dish originally comes from the Dauphine region in southeast France. My family has always called them Au Gratin potatoes, but my husband grew up eating “scalloped”. It took us having quite a little argument to realize we were talking about the exact same recipe! No matter what you call them, these potatoes are sure to disappear quickly at your next gathering.
How to Make Au Gratin Potatoes
There are a few simple steps I follow every time I make au gratin or scalloped potatoes, and then there are a few steps where I just let it be what it is depending on what’s in the fridge at the time. For example, in my book all cheese is good cheese for a gratin. But first…
The potatoes. In slicing the potatoes, I use my favorite hand-held mandoline to keep them uniformly 1/8-inch thick (using the #2 setting). To avoid that always-to-be-avoided potato discoloration situation, submerge your just peeled potatoes in a bowl of cold water to keep your potatoes white and bright.
The creamy situation. Just like in my Cheesy Scalloped Potatoes recipe, I use a combination of cream and chicken broth that have been infused with flavor of garlic and sautéed onion. The chicken broth loosens the cream a bit so it isn’t so cloying and clumpy.
Cooking the potatoes in the creamy mixture on the stove top gives them a head start before hitting the oven. The potatoes cooking in the cream mixture adds starch t0 the sauce and acts as a natural thickening agent, forgoing any floury roux you might see in other recipes.
The cheese. Layering cheese with the potatoes plus adding it as a topping is what makes an au gratin great. I used gruyere for the creamy factor and Parmesan cheese for more flavor, but you can use any melty cheese you have on hand including cheddar, provolone, fontina, etc..
The Best Potatoes au Gratin Ever
Fact: Mashed doesn&rsquot have to be your default when it comes to potato side dishes. Because potatoes just got a serious upgrade. Take this recipe for potatoes au gratin. You know, the version where slices of spuds are smothered in a cream sauce and plenty of cheese? It&rsquos rich and comforting&mdashplus, it can be assembled ahead of time and held in your refrigerator until you&rsquore ready to bake it.
We like serving this decadent gratin next to pork tenderloin and a crunchy slaw but it can just as easily be the star of the show with a simple side salad. And although we&rsquove opted for nutty Gruyère to balance out the creaminess of this classic French dish, you can&mdashand should&mdashexperiment with different cheeses (cheddar would work well). So. our place or yours?
Shop This Recipe
5 tablespoons unsalted butter, divided
1 sweet onion, thinly sliced
1 tablespoon grainy mustard
2 pounds potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
½ teaspoon freshly grated nutmeg
1. Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.
2. In a large pot, heat the remaining 4 tablespoons of butter over medium heat. Add in the onion and sauté until tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
3. Stir in the mustard. Then add the half-and-half and bring to a simmer. Add the potatoes and simmer for 4 to 5 minutes. Season with the salt, pepper and nutmeg.
4. Pour the potato mixture into the prepared casserole dish and spread into an even layer. Top with the cheese in an even layer. (The dish can be stored, covered, in the refrigerator at this point if you want to prepare it ahead.)
5. Bake until the cheese is golden, the sauce is bubbly and the potatoes are easily pierced with a fork, 25 to 30 minutes (add 5 to 7 minutes if baking after storing in the refrigerator). Let cool 5 minutes before serving warm. Prepare thy tastebuds.