Mashed potatoes may be the star potato dish of your holiday meals, but why not share the spotlight with au gratin potatoes? After all, having two types of potatoes in any meal is what we call “well rounded.”
If you’ve never tried au gratin potatoes before, imagine a side dish that’s somewhere between a casserole and mac and cheese. This dish gives the best of two comfort food worlds: crisp, roasted potatoes and a cheesy cream sauce.
However, saying that a potatoes au gratin recipe is simply cheesy is a bit repetitive and reductive. After all, “au gratin” is a culinary term meaning sprinkled with cheese and baked. So, any dish smothered in browned cheese is technically au gratin. Does that mean you can call your next pizza an “au gratin pie?” We won’t stop you.
If your mouth is watering, read on to the au gratin potatoes recipe below. By the time you finish reading, you’ll be preheating your oven.
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Servings: 8
Ingredients
2 ½ pounds red potatoes
1 onion
3 tablespoons butter
3 tablespoons all-purpose flour (or substitute gluten-free 1:1 flour)
1 teaspoon dry mustard
2 cups whole milk
1 cup cheddar cheese, shredded
½ cup gruyere cheese, shredded
Kosher salt
Black pepper
Preparation instructions
Preheat your oven to 400°F.
Wash the potatoes well, being sure to remove all dirt.
Slice the potatoes into thin, even slices. If you have a mandoline, carefully slice each potato using the 1/8-inch setting.
Thinly slice the onion.
Grease a baking dish with cooking spray, and layer the sliced potatoes and onions inside. You can do this in a few ways, such as in little upright piles, in long vertical lines, or in a swirl pattern. This last formation is very visually appealing but takes more time.
Melt the butter in a saucepan and whisk in the flour, making sure not to let the flour burn. Cook for 2-3 minutes or until a paste forms, whisking constantly.
Whisk in the milk, then add the mustard powder and pinch of salt and pepper.
Continue whisking the mixture over medium heat until it thickens.
Turn off the heat and stir in the grated cheese. They will melt in the sauce as you stir. Stir until the sauce achieves an even consistency.
Spoon the cheese sauce evenly over the potatoes and onions. Cover the casserole dish with aluminum foil and bake the potatoes in the oven for 60 minutes.
Remove the foil and bake for another 20-30 minutes, just until the cheese is golden and the potatoes are cooked. Remember that oven-baked potatoes are incredibly hot, so test for doneness by poking or splitting a potato slice with a fork, not by taking a bite.
Chef’s Tip: The base of the cheese sauce shown above is known as Bechamel. Bechamel is a simple cream that makes a great base for cheesy sauces like this recipe’s or for mac and cheese. This sauce contains a one-to-one ratio of butter and flour, and usually includes one cup of milk or half-and-half for every tablespoon of butter. While this recipe uses less milk than this rule of thumb would suggest, it’s alright; the cheese solves that problem.
Recipe adapted from Spend with Pennies
Sunny Forest - stock.adobe.com
Nutrition information (per serving)
Calories: 268
Fat: 12 grams
Saturated Fat: 7 grams
Carbohydrates: 29 grams
Protein: 11 grams
Cholesterol: 38 milligrams
Sodium: 205 milligrams
Potassium: 774 milligrams
Fiber: 2 grams
Sugar: 5 grams
FAQs
What to add to au gratin potatoes?
Wherever there’s cheese, there should be bacon. Meat crumbles like bacon or ham work well between the layers of this dish. If you’re looking for a vegetarian option, we recommend adding some minced garlic to the sauce or topping the dish with fresh-cut chives.
What’s the best cheese for au gratin potatoes?
Gruyere and cheddar are common in recipes, but ultimately, it’s up to you. We recommend flavorful cheeses as this component plays such an important role in the overall profile of the dish. Cheeses like gouda, manchego, Monterey Jack, fresh parmesan, and spicy varieties are great options. Something creamy like goat cheese or a fresh mozzarella can’t hurt, either.
What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes are similar to au gratin potatoes because they’re thinly sliced, layered with onion, and baked in a similar bechamel cream sauce. Scalloped potatoes are also baked until golden brown on top, so the cooking method is almost identical. But scalloped potatoes don’t contain cheese.
Scalloped Potatoes - stock.adobe.com
What kind of potatoes are best for au gratin?
The recipe above calls for red potatoes but many others recommend russets. The truth is that all potatoes will work in this dish, so don’t sweat this detail if you cannot find exactly the variety a recipe lists. Some chefs even recommend switching this dish up with sweet potatoes. Some potatoes—like sweet potatoes—don’t take as long to cook, so keep this in mind if you’re using another variety.
What goes with potatoes au gratin?
As a heavy, rich side dish, au gratin potatoes pair well with fresh green salads, veggies, and rich cuts of meat. If you plan to serve turkey, ham, or meatloaf with all the vegetable fixings at your upcoming holiday events, au gratin potatoes are the perfect accompaniment. For a weeknight meal, serve au gratin potatoes with a sandwich or a bowl of soup or chili.
What are steakhouse au gratin potatoes?
Steakhouse au gratin potatoes are slightly different from those described here, so if you order the steakhouse variety at a restaurant, don’t be surprised when cubed potatoes come to your table. Depending on the chef, the sauce may differ, coming closer to the cream sauce used in scalloped potatoes. Oddly enough, many steakhouse au gratin potato recipes don’t even contain cheese. A misnomer? Perhaps. Still delicious? Definitely.
If you’re all out of potatoes, don’t let that stop you from reaching au gratin greatness. Gopuff is happy to lug a big sack of red or russet potatoes to your doorstep. Save time by ordering your ingredients right from your phone, and preheat your oven while you’re waiting.
