This creamy, crispy-edged, tacky, thyme-infused potatoes au gratin recipe is simple to make, and an irresistibly decadent sidekick to any meal.
There are few aspect dishes which are extra comforting than these made with potatoes. Creamy mashed potatoes. Buttery parsley potatoes. The best potato salad ever. Smashed, twice baked, roasted potatoes, and so many extra. However au gratin potatoes maintain a particular place in my food-loving coronary heart. In case you’re questioning what au gratin potatoes imply, it’s thinly sliced potatoes swathed in cream, topped with cheese, and cooked beneath the broiler. In different phrases, au gratin potatoes imply deliciousness.
Identical to in my Cheesy Scalloped Potatoes recipe, I exploit a mixture of cream and hen broth that has been infused with the flavour of garlic and sautéed onion. No fussy roux or canned soup right here. The result’s creamy on the within potatoes, with crisped bites alongside the perimeters, and irrespective of the way you slice, spoon, or stack them, they slot in good alongside any dinner, whether or not it’s roast turkey, the best steak, or simple garlic burgers.
What’s the Distinction Between Scalloped and Au Gratin Potatoes
What’s the distinction between au gratin potatoes and scalloped potatoes? Residence cooks need to know! The reply is just not a lot. At this stage of evolution within the potato-side-dish-making sport, the 2 are largely interchangeable with largely the identical substances.
The distinguishing traits of each au gratin and scalloped potato recipes are:
- Creamy potatoes are stacked and cooked in a shallow dish.
- Stated potatoes are topped with a scrumptious crust of cheese, bread crumbs, or one other gratin-styled crisp.
- Au gratin potatoes are layered with cheese whereas scalloped normally have cheese solely on prime. Naturally, I add cheese all over the place.
What’s in Straightforward Potatoes au Gratin
These straightforward au gratin potatoes require only a few substances to attain their completely creamy, tacky taste. The potatoes au gratin substances you’ll want for this recipe are:
- Recent thyme
- Kosher salt and pepper
- Heavy cream, half and half, or complete milk
- Hen broth (the hen broth loosens the cream a bit so it isn’t so cloying and clumpy)
- Potatoes, both Yukon golds or russets
- Bay leaves
- Gruyere cheese (I really like gruyere for its melty nuttiness)
- Parmesan cheese (Parmesan brings an earthy, salty, umami taste)
What Are the Greatest Potatoes for Au Gratin Potatoes?
Au gratin potatoes name for a sturdy potato that layers nicely and holds its form after baking.
Yukon gold or russet potatoes are the perfect potatoes for au gratin potatoes. Because the potatoes cook dinner within the cream, their starches thicken the creamy sauce.
Do you peel the potatoes first? If I’m utilizing thin-skinned Yukon gold potatoes, I don’t trouble peeling the uncooked potatoes. If utilizing russets, due to their thick pores and skin, I’ll peel them earlier than cooking.
What’s the Most popular Cheese to Use for Au Gratin Cooking
Classically, the perfect cheeses for au gratin potatoes are Parmesan cheese, which provides a salty chunk, and shredded gruyere which melts like a dream and provides an earthy, nutty taste. Many Americanized variations of scalloped potatoes name for cheddar cheese as an alternative.
How one can Make Au Gratin Potatoes
There are a number of easy steps I observe each time I make au gratin or scalloped potatoes, after which there are a number of steps the place I simply let it’s what it’s relying on what’s within the fridge on the time. Right here’s the way to make them:
Slice your potatoes thinly. To get completely skinny and uniform slices, I exploit my favorite hand-held mandoline to maintain them uniformly 1/8-inch thick (utilizing the #2 setting). Keep away from rinsing or soaking the potatoes in water, which is able to rinse away the starches that assist thicken the sauce. Once more, if utilizing thin-skinned Yukon gold potatoes, there’s no want for peeling earlier than cooking.
In case you don’t have a mandoline, do your greatest to slice the potatoes as thinly and evenly as potential. It’ll take extra time to do all of it by hand, however don’t attempt to rush it. Belief me, these potatoes au gratin are value the additional effort.
Sauté the onion, garlic, and thyme in some butter first, or, make it even sooner by layering them with the potatoes. For an excellent faster bake, typically I thinly slice the onion and layer it with the potatoes as an alternative of cooking it first within the sauce. The onion cooks good.
Make the creamy sauce. Stir within the cream or milk with the hen broth.
TIP: Scrape the waxy edges from the items of gruyere or Parmesan and add on to the sauce so as to add extra infused cheese taste.
Prepare dinner your potatoes. Add the potato slices and bay leaves and convey to a rolling simmer, cooking for about 20 minutes, till they’re almost fork-tender. Cooking the potatoes within the creamy combination on the range prime releases their pure starches, and thickens the sauce, forgoing any floury roux you may see in different recipes. Plus, it offers them a head begin earlier than hitting the oven.
Layer and bake this dish uncovered. Layering cheese with the potatoes plus including it as a topping is what makes an au gratin nice. After you layer, bake the au gratin uncovered for 45-55 minutes or till the cream is effervescent across the edges and the cheese is golden brown. Baking the potatoes uncovered helps the creamy combination thicken and take up into the potatoes. It additionally creates a crisp, tacky crust.
Can You Make Au Gratin Potatoes Forward of Time?
Are you able to assemble home made au gratin potatoes forward of time? By all means, YES! This step is definitely one I encourage after assembling the dish.
Can You Freeze Au Gratin Potatoes?
Sure, you can even freeze the au gratin potatoes earlier than baking, then bake from frozen for 1 1/2 to 2 hours at 350°F.
For the perfect taste, stick to recent thyme. Dried thyme is way more potent in taste, so stick to recent.
Lighten it up with a heavy cream substitute. Heavy cream creates the thickest, creamy sauce for these potatoes au gratin. However, complete milk or half and half works nicely too.
Strive different flavors of cheese. This dish is tremendous versatile, so use any melty cheese you could have readily available, together with cheddar, provolone, fontina, and many others.
What to Serve With These Potatoes to Make a Meal
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The BEST Au Gratin Potatoes Recipe
When your predominant dish recipe wants a decadent aspect dish sidekick, there’s nothing like a creamy, thyme-infused tacky potatoes au gratin recipe to do the job, and to do it simply too.
Servings 10 servings
- 3 tablespoons butter
- 3 garlic cloves , pressed in a garlic press
- 1 medium onion , thinly sliced or minced
- 2 tablespoons recent thyme leaves , or 3 stalks of recent thyme
- 1/2 teaspoon kosher salt and freshly floor black pepper
- 2 cups heavy cream , or attempt half and half or complete milk
- 1 cup hen broth
- 5 kilos Yukon gold potatoes , sliced thinly, about ⅛ inch thick
- 3 bay leaves
- 1 cup gruyere cheese , shredded
- 1 cup Parmesan cheese , shredded
Preheat the oven to 350°F.
Soften the butter in a Dutch oven over medium-high warmth, then add the garlic and cook dinner for 30 seconds, stirring till garlic turns into aromatic. Add the onions, thyme leaves, and kosher salt and freshly floor black pepper and cook dinner till onions change into mushy, stirring sometimes, for about 4-5 minutes.
Stir within the cream or milk with the hen broth. Add the potato slices and bay leaves and convey to a rolling simmer. Cowl and scale back the warmth to medium-low and simmer for about 20 minutes or till the potatoes are almost fork-tender.
Start stacking the potatoes with the sauce in a 1 ½ quart baking dish (an 8 X 8 or 9 X 6) sprinkling half of the cheeses as you layer, ending with a layer of cheese.
Bake uncovered for 45-55 minutes or till the cream is effervescent across the edges and the cheese is golden brown. Let relaxation for 5-10 minutes till serving. This dish might be prepped forward earlier than baking, and refrigerated for as much as 3 days earlier than baking.
- There is no have to peel thin-skinned Yukon gold potatoes earlier than baking. If utilizing thicker skinned russet potatoes, peel them first.
- The potatoes might be prepped and refrigerated as much as 3 days earlier than baking.
- To freeze potatoes au gratin: Wrap tightly with foil and freeze the au gratin potatoes earlier than baking. Bake from frozen for 1 1/2 to 2 hours at 350°F.
- Tailored from Cooks Illustrated The New Best Recipe
Energy: 370kcal | Carbohydrates: 44g | Protein: 14g | Fats: 16g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 48mg | Sodium: 355mg | Potassium: 1086mg | Fiber: 5g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 50mg | Calcium: 342mg | Iron: 2mg
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