Creamy au gratin potatoes are a timeless side dish that pairs rich flavour with indulgent comfort. Thinly sliced potatoes are layered with a luscious cream sauce and topped with golden, melted cheese. Every bite is creamy, cheesy, and satisfying.
Creamy Au Gratin Potatoes:
This dish is perfect for family dinners, holiday feasts, or Sunday gatherings. Its rich texture and delicious layers make it a side dish that often steals the spotlight. With simple ingredients and an easy method, you can recreate this restaurant-quality recipe at home.
History of Au Gratin Potatoes:
The term “au gratin” originates from French cuisine, meaning “by grating” or “with a crust.” It refers to dishes topped with cheese or breadcrumbs and browned to perfection. Au gratin potatoes, also known as “gratin dauphinois,” became popular in France during the 18th century. Over time, the dish spread worldwide, especially in American kitchens, where it is often prepared with plenty of cream and cheese.
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Creamy Au Gratin Potatoes
Ingredients
- 2 pounds potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter and whisk in flour until smooth.
- Slowly add milk and cream, whisking until thickened.
- Stir in 1 1/2 cups cheddar cheese, Parmesan, salt, pepper, and garlic powder.
- Layer half of the potatoes in a greased baking dish.
- Pour half the sauce over potatoes.
- Repeat layers and finish with remaining cheddar cheese.
- Sprinkle paprika on top for color.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake another 15 minutes until golden and bubbly.
Notes
- Yukon gold or russet potatoes work best for this dish.
- Use freshly grated cheese for better melting.
- Heavy cream adds richness but can be swapped for milk.
- Slice potatoes evenly for even cooking.
- Let the gratin rest for 10 minutes before serving.
Tips for Creamy Au Gratin:
- Add caramelized onions or bacon for extra flavour.
- Try Gruyère cheese for a more authentic French taste.
- Use a mandoline for perfectly thin potato slices.
- Bake in a shallow dish for crispier edges.
- Double the recipe for holidays or large gatherings.
FAQ’s for Potatoes:
Q: Can I make au gratin potatoes ahead of time?
Yes, assemble the dish, cover, and refrigerate up to 24 hours before baking.
Q: What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes are usually baked in a cream sauce without cheese, while au gratin includes cheese.
Q: Can I freeze au gratin potatoes?
Yes, bake first, cool completely, and freeze for up to 2 months.
Q: Which cheese melts best for this dish?
Cheddar, Gruyère, and Parmesan are the best choices.
Q: Can I make it lighter?
Use milk instead of cream and reduce cheese for a lighter version.
Conclusion:
Creamy au gratin potatoes are a rich and satisfying side dish that never disappoints. With layers of tender potatoes, velvety cream sauce, and golden cheese, it’s the perfect companion to roasted meats, poultry, or holiday feasts. This recipe brings classic French flavor and comforting American style together in one delicious dish.