recipe

Potatoes Au Gratin: the tasty side dish recipe made of potatoes

Total time: 75 Min
Difficulty: Low
Serves: 8 people
By Cookist
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Is there any food as versatile as the humble potato? It’s hard to imagine that with the same vegetable, you can make mash, fries, and potato au gratin! This classic potatoes au gratin is an easy French side dish. Finely sliced potatoes are cooked with cream, cheese, and herbs until tender. The result? Cheesy and creamy potatoes with a crispy topping and tender bite.

Au gratin (pronounced "oh graht-n") is a French term used to describe a technique whereby an ingredient is topped with cheese (and sometimes breadcrumbs) and then baked until golden. The most popular au gratin is potato au gratin.

Technically au gratin and dauphinoise potatoes are the same, but classic dauphinoise potatoes do not contain cheese. Of course, we think everything is better with cheese!

What Are Potatoes Au Gratin? 

Potatoes au gratin is an easy French side dish where finely sliced potatoes are cooked with cream, cheese, and herbs until tender. The term au gratin is used to describe a recipe where an ingredient is topped with cheese and then baked until golden. You can make an au gratin from other vegetables too.

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Potatoes Au Gratin Vs Scalloped Potatoes

While many home cooks use the terms Potatoes Au Gratin and Scalloped Potatoes interchangeably, there is a slight difference. The method is the same, but where the recipe for scalloped potatoes uses a béchamel sauce (a white sauce made from butter, flour, and milk), the potato au gratin is made with cream.

What Are The Best Potatoes For Making Gratin?

For a potato au gratin, you want a starchy potato, so depending on where you live, look out for russet or Maris piper potatoes. Do not use waxy potatoes, as they won’t break down during the cooking process in the same way that a starchy potato does.

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Potatoes Au Gratin Ingredients

Potatoes – use large, starchy potatoes.

Mozzarella – mozzarella adds stretch.

Eggs – this will bind the cream mixture.

Cooking cream – go for full-fat for best results.

How To Make Potatoes Au Gratin

Peel and slice the potatoes. You can use a mandolin for this. It’s important to get them the same size. Cook the potatoes until just tender.

Now prepare the cream. Whisk the cream, eggs, and herbs together until smooth. The eggs help prevent the sauce from becoming watery. Make sure the cream and eggs are both at room temperature, this will prevent the sauce from becoming lumpy.

Layer the potatoes with the mozzarella cheese, then top with the cream sauce. Bake until golden and bubbly.

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What To Serve With Potatoes Au Gratin

You can serve potatoes au gratin with any main dish. Pork, beef, chicken, turkey are a great choice, as well for fish.

Tips For Classic Potatoes Au Gratin

If the potatoes are still hard, you will need to continue cooking them. If the top browns before the potatoes are cooked through, you can cover it with a piece of foil.

For added flavor, you can add a few knobs of butter and a pinch of nutmeg. You can also use mature cheddar and Swiss cheese instead of mozzarella.

You can make the potato au gratin ahead of time. Add the layers of potatoes and cheese, top with the sauce, cover, and refrigerate. Bake just before serving.

If the au gratin begins to curdle, it means the oven temperature is too high. Turn it down to 20° and continue cooking.

How To Store Potatoes Au Gratin

Store leftovers in the fridge, in an airtight container, for up to 3 days.

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Ingredients
Potatoes
1,5 kg (10 cups)
mozzarella
300 g (1.3 cup)
Eggs
3
Cream
200 ml (0.8 cup)
salt to taste
Pepper to taste
aromatic herbs, chopped

Instructions

Wash, peel and slice the potatoes.

Cook the sliced potatoes in salted water for about 15 minutes.

Grease a glass baking dish. Then add the potato slices in a single layer, allowing the slices to overlap slightly.

Add small slices of mozzarella in another layer.

Add a final layer of potatoes.

In a small mixing bowl, whisk together the eggs and cooking cream. Add dried herbs and whisk again.

Whisk the eggs with the cream and pour over the potatoes.

Bake at 180°C for about 35-40 minutes.

Slice and serve.

Notes

Make sure to use a baking dish that’s not too small. Use a glass baking dish or 7 x 11 inches or larger.

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