Potatoe au Gratin

This Potatoe Au Gratin is the ultimate comfort food! Layers of thinly sliced potatoes, melty crusty cheddar and Parmesan cheese, and a creamy garlic sauce create a dish that’s golden and irresistible.

This crowd-pleaser is a delicious alternative to the usual mashed potatoes that are easy to prepare and a guaranteed hit at your festive gatherings! So good to the very last bite!

When it comes to classic comfort foods, Potatoes au Gratin are at the top of my list!

What is Potatoe au gratin?

Potato Au Gratin also called Gratin Dauphinois in its more traditional form, is a classic French dish made by layering thinly sliced potatoes with a creamy, cheesy sauce and then baking until golden and bubbly.

The dish originates from French cuisine, with the term “au gratin” describing a cooking method where you top a dish with breadcrumbs or cheese and bake it until the top becomes browned and crispy. The concept of gratin cooking dates back to early 18th-century France.

Layers of Potatoe au gratin

• Layered Potatoes: Thinly sliced potatoes are carefully arranged in layers to ensure even cooking and flavor distribution.
• Creamy Sauce: A mixture of heavy cream, butter, and sometimes milk coats the potatoes, creating a rich and velvety sauce.
• Cheese: A generous topping of grated cheese is melted and browned during baking, contributing a savory, golden crust.
• Crispy Top: The key characteristic of “au gratin” cooking is the formation of a crispy, caramelized crust on top of the dish.

Potatoe Au Gratin vs Scalloped Potatoes 

Let’s break it down: potatoe Au gratin and scalloped potatoes are both creamy, rich, and starchy side dishes. But they’re not quite the same thing because Au Gratin Potatoes are like Scalloped Potatoes but with cheese and breadcrumbs on top.

Meanwhile, Potatoe Au Gratin slices are usually thinner, and the potatoes are stacked with cheese sauce in between. Scalloped Potatoes are more basic—just potatoes and a creamy sauce (no cheese unless you’re modernizing it).

Long story short: Au Gratin is just a fancier, cheesier version of scalloped potatoes. Always the better choice for me. Always go for Au Gratin if you want that extra wow factor. 😋

What Inside Potatoe au Gratin

• Potatoes; there are two best options for potatoes which are Yukon and russet. I prefer using Yukon Gold potatoes sliced into approximately ⅛-inch rounds. Use a mandoline slicer to cut them evenly. I just love the texture, color, and flavor of these yellow potatoes.
• Heavy Cream; creates a rich, smooth base for the gratin. The cream adds luxurious richness, while the milk lightens the mixture slightly. The heavy cream combines with the butter to form a rich, creamy sauce that envelops the potatoes, ensuring they cook tenderly and absorb all the flavors.
• Unsalted Butter melted; I pretty much always use unsalted butter in my dishes, this way I can control how much salt goes in. You can, of course, use salted butter, just reduce the amount of salt in the dish.
• Garlic minced; these are crucial to the sauce for these potatoes for lots of great flavor. You can also add onion
• Cheddar Cheese grated; These potatoes au gratin are loaded with cheese and that is because we know that cheese makes anything better. I use some sharp white cheddar cheese and some Parmesan. you can use Gruyère cheese adds a rich flavor to the cheese sauce but can be replaced with provolone or Swiss for a similar flavor!
• Parmesan Cheese grated; Parmesan for a salty, sharp kick. Quality matters, as cheese is central to the dish’s flavor. It also helps create a crispy, golden top due to its high-fat content.
• Salt and Pepper; Essential for seasoning each layer of the gratin, they enhance the natural flavors of the potatoes and cheese.

Let’s Make Potatoe au Gratin

First, preheat your oven to 180°C (356°F) to ensure it’s at the right temperature before you begin baking the gratin.

Next, in a large mixing bowl, mix everything together until the ingredients are fully combined and the cheese begins to melt into the cream. Set the mixture aside.

Now, using a mandolin or a sharp knife, slice the potatoes thinly (about 1/8-inch thick). The even slices will help the potatoes cook uniformly.

Then, transfer the sliced potatoes into the cream mixture. Toss the potatoes gently until each slice is well-coated with the creamy, cheesy sauce.

After that, take a casserole or baking dish and stack the potatoes upright (like a row of dominoes), layering them neatly as you go. This helps the potatoes cook evenly and creates a beautiful presentation.

Once the potatoes are stacked, pour the cream mixture over them, ensuring that the potatoes are Next, cover the baking dish with aluminum foil to lock in moisture and help the potatoes cook through.

Bake and Serve

Place the dish in the oven and bake for 1 hour and 15 minutes, or until the potatoes are tender when pierced with a fork. The foil helps the potatoes steam and soften, creating a creamy texture.

After 1 hour and 15 minutes, remove the foil and sprinkle some additional Parmesan cheese over the top of the gratin. This will create a golden, crispy crust as it bakes.

Return the dish to the oven and bake for an additional 10 minutes, or until the top is golden brown and bubbly.

Finally, remove the gratin from the oven and let it cool for 5 minutes before serving. This allows the cream to set and makes it easier to slice.

Serve and enjoy your Potatoe au Gratin! This creamy, cheesy potato gratin is perfect as a side dish for any meal.

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Written by Silni Asfia