Potato Au Gratin

Potato Au Gratin is one of those dishes that simply warms your heart and soul. Imagine creamy layers of thinly sliced potatoes, all baked to perfection in a rich cheese sauce. It’s a classic French dish that has made its way into homes across the USA, and for good reason! The beautiful combination of garlic, creamy richness, and that golden, crispy top? It’s truly something special. Whether you’re hosting a family gathering or just want to treat yourself, this Potato Au Gratin recipe is here to elevate your meal. So roll up your sleeves, and let’s get started on this delightful culinary journey that’s perfect for any occasion, big or small!

What is Potato Au Gratin

Potato Au Gratin is a classic French dish featuring slices of tender potatoes baked in a creamy cheese sauce, creating a rich and indulgent side that elevates any meal. The comforting flavors of garlic and cheese, combined with the satisfying texture of potatoes, make it a beloved favorite in kitchens across the USA.

Why You’ll Love This Potato Au Gratin

This Potato Au Gratin recipe stands out for its irresistibly creamy texture and golden, crispy crust. It’s a dish that brings warmth to family gatherings and festive occasions, providing comfort and satisfaction with every bite. Your loved ones will surely fall in love with this perfect balance of richness and flavor!

Ingredients

• 4 tablespoons softened unsalted butter, divided
• 3 pounds russet potatoes (about 4 or 5 medium), peeled
• 1 cup heavy cream
• 1/2 cup shredded white cheddar cheese
• 6 tablespoons grated Parmesan cheese, divided
• 3 garlic cloves, minced
• Salt and pepper to taste

Preparing Your Potato Au Gratin

Preheat the Oven and Prepare the Baking Dish

First things first! Preheat your oven to 375°F. Grease a baking dish with 2 tablespoons of the softened butter to ensure a perfect non-stick finish.

Slice the Potatoes

Next, it’s time to slice up those potatoes! Very thinly slice the peeled russet potatoes. If you have a mandolin, it makes this job super easy by ensuring uniform thickness. This step’s important, as it allows for even cooking and enhances that delightful texture.

Combine the Cream Mixture

In a large mixing bowl, gather the heavy cream, shredded white cheddar cheese, 4 tablespoons of grated Parmesan, and minced garlic. Stir everything together until well combined. The aroma from the garlic and cheese will make your mouth water!

Toss the Potatoes

Now add the sliced potatoes into the cream mixture. You want to make sure all the potatoes are well-coated, so season generously with salt and pepper. Toss everything together gently, making sure each potato slice gets that creamy goodness.

Arrange the Potatoes in the Dish

Take a stack of the coated potato slices and line them up in the prepared baking dish, keeping the slices upright. This might take a little time, but it’s worth it for that beautiful presentation. Repeat this process until all the potatoes are used.

Pour the Cream Mixture

Once arranged, evenly pour any excess cream mixture over the potatoes. Lightly season the top with additional salt and pepper, then dot with the remaining 2 tablespoons of butter. This will help create that irresistible golden crust we’re all craving!

Bake Covered

Now, cover the baking dish with foil and pop it in the oven. Bake for 35 to 40 minutes. This initial baking allows the potatoes to steam and partially cook, softening them beautifully.

Bake Uncovered and Add Toppings

After 40 minutes, it’s time for some excitement! Remove the foil and sprinkle the remaining 2 tablespoons of Parmesan over the top. Continue baking for an additional 25 to 30 minutes, or until the potatoes are fork-tender and bubbly. Your kitchen will smell incredible!

Broil for a Crispy Top

For that perfect finish, transfer the dish to a broiler set on high for just 1 minute. This final step gives you a beautifully golden and crispy top. But do watch closely to prevent burning—I can’t stress this enough!

Cool and Serve

Once browned, remove the dish from the oven and let it cool for about 10 minutes. This cooling time allows those wonderful layers of flavor to settle. Now, you’re ready to serve warm and enjoy!

Serving Suggestions

Potato Au Gratin pairs wonderfully with roasted meats, grilled fish, or a fresh salad. It’s also delightful alongside a rich beef stew or as a festive side for holiday meals.

Tips for Success

• Use a mandolin for consistent potato slices for even cooking.
• Don’t skip broiling; it adds an irresistible texture to the top!
• Allow it to cool slightly before serving to help the layers set.

Variations

• Add Vegetables: Incorporate cooked broccoli or spinach for a different flavor and texture.
• Experiment with Cheeses: Try swapping the white cheddar for Gruyere or mozzarella for a unique twist.
• Add Protein: Layer in cooked bacon or ham for a hearty addition.

Storage Tips

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or microwave if you’re short on time.

Pairing Ideas

For drinks, pair your Potato Au Gratin with a crisp white wine like Chardonnay or a light red like Pinot Noir. A fresh green salad rounds out your meal beautifully!

FAQs

1. Can I make Potato Au Gratin ahead of time?
Yes, you can prepare the dish, cover it, and refrigerate it for up to 24 hours before baking. Just increase the baking time if cooking from cold.

2. How do I store leftover Potato Au Gratin?
Store it in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

3. Can I use other types of potatoes?
While russet potatoes are preferred for their starch content, Yukon Gold or red potatoes can also be used for a different texture and flavor.

4. Can I freeze Potato Au Gratin?
Yes, you can freeze it before baking. Just wrap tightly, and it will stay good for up to 2 months. Thaw in the fridge before baking.

5. What can I serve with Potato Au Gratin?
This dish pairs well with roasted meats, a fresh salad, or any hearty main course.

Indulging in Potato Au Gratin is a delightful journey of flavors that can transform any meal into a special occasion. With its creamy layers and cheesy finish, this recipe is bound to impress family and friends alike. Happy cooking, and enjoy the irresistible taste of homemade comfort food!

More Easy Breakfast & Brunch Recipes:

• Peanut Butter Banana Bread
• Sourdough Sandwich Bread
• Chicken Sandwiches
• Buttermilk Pancakes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Potato Au Gratin

Print Recipe

Pin Recipe

Potato Au Gratin is a heartwarming side dish, combining tender potatoes and a rich, creamy cheese sauce, ideal for family gatherings or special occasions.

• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 4 tablespoons softened unsalted butter, divided
• 3 pounds russet potatoes (about 4 or 5 medium), peeled
• 1 cup heavy cream
• 1/2 cup shredded white cheddar cheese
• 6 tablespoons grated Parmesan cheese, divided
• 3 garlic cloves, minced
• Salt and pepper to taste

Instructions

• Preheat oven to 375°F and grease the baking dish with 2 tablespoons of butter.
• Thinly slice the russet potatoes.
• In a bowl, combine heavy cream, shredded white cheddar, 4 tablespoons Parmesan, and minced garlic.
• Coat potato slices with the cream mixture and season with salt and pepper.
• Arrange the coated potato slices in the baking dish.
• Pour any excess cream mixture over the potatoes and season the top.
• Cover with foil and bake for 35 to 40 minutes.
• Uncover, add remaining Parmesan, and bake for an additional 25 to 30 minutes.
• Broil for 1 minute for a crispy top.
• Cool for 10 minutes before serving.

Notes

Using a mandolin ensures consistent potato slicing for uniform cooking.
Broiling adds a delightful texture to the top.
Allowing the dish to cool slightly helps the layers set.

• Author: Rachael
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Calories: 350
• Sugar: 1
• Sodium: 350
• Fat: 22
• Saturated Fat: 12
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 3
• Protein: 9
• Cholesterol: 50