Potatoes au Gratin – Immaculate Bites

What is gratin potato?

This incredibly delicious recipe has a classic French twist.words gratin refers to a dish topped with bread crumbs or cheese and butter, then browned perfectly. That’s not a bad thing, right? Then use that exquisite blend to top sliced ​​potatoes in a decadent cream sauce and you have the perfect holiday dish.

recipe ingredients

Scallop potatoes and potato gratin are almost the same ingredients, but you can easily tell them apart by how they are made. But for a foodie like me, the name doesn’t matter, especially when it comes to tickling the palate. 😉

1. potato – Russet and Yukon are the best potatoes for this recipe. Their high starch content makes them creamy and fluffy after baking.
2. Roux – Butter and flour make the perfect roux that is essential to this recipe, giving it great body and structure.
3. aromatic – Garlic, onion and thyme infuse an already decadent sauce with even more savory flavor.
4. dairy products – A rich sauce made from fresh cream, whole milk and evaporated milk. But if you don’t have all of these, don’t sweat it, any milk you have will do just fine. 😉
5. cheese – One of my guilty pleasures is adding cheese on top of everything. My favorite cheese combination is gruyere and cheddar. Oh! very good!

How to make potato gratin

prepare the ingredients

• potato slices – Peel and wash potatoes, then slice into approximately 1/8-inch slices. Use a mandolin as needed for an even and quick preparation.
• Sauté – Melt the butter in a large saucepan over medium heat. Then add the onion, garlic and thyme and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic. (Photo 1-2)
• add liquid – Gently pour in cream, whole milk and evaporated milk, add salt, pepper and nutmeg. Bring cream mixture to a slow boil and simmer over medium heat, stirring occasionally, for about 5 minutes or until mixture thickens. (Photos 3-4)
• add cheese – Add about ½ cup shredded cheddar and ½ cup Gruyère, Jarlsberg, or another melty cheese and stir until smooth. Remove pan from heat. (Photos 5-6)

assemble and bake

• oil the baking dish – Grease a 9-by-13-inch casserole dish with butter or cooking spray.
• assemble – Place half of the potatoes in a greased pan, pour the sauce over the potatoes, and add the rest of the potatoes and the rest of the sauce. (Photos 7-9)
• bake – Cover plate with foil paper and bake for 45 to 50 minutes or until potatoes are tender. Remove foil, sprinkle potatoes with remaining cheese, and bake for another 15 to 20 minutes or until potatoes are bubbly and brown. . (Optional: Bake for an additional 5 minutes to crisp and brown the surface.) (Photo 10)
• serve – Top with thyme sprigs, if desired. Enjoy your meal while it’s warm.

recipe variations

1. meaty surprise – Add crunchy bacon bits? Oh yeah! that would be great! I also love to include ham, sausage and roast turkey. Deli meat is also welcome. 😉
2. cheese swap – Replace with your favorite cheese. Mozzarella, Fontina, Parmesan, Monterey Jack and more. Drool!
3. spices – In iconic Cajun style creole seasoning or from Harvey Note Italian seasoning. How nice!
4. gluten– Free Version – Skip the flour and that’s it! Simple and easy.

tips and tricks

1. Slice the potatoes as thinly and evenly as possible so that they cook evenly. It’s easy with a mandolin.
2. You can shorten the oven time by heating the sliced ​​potatoes in the microwave for about 3-5 minutes.
3. Before serving, let the gratin potatoes rest for a few minutes to settle and set a little.
4. This potato gratin recipe can also be made in a clay pot. Assembled in the same way as a baking dish, over high heat he cooks for 3 hours.

Preparation and storage method

These homemade gratin potatoes are perfect if you want to prep everything ahead of time for a busy day. keep sane Make this deliciousness for Thanksgiving or Christmas.

refrigerate: After preparing and assembling the dish up to the baking part, cover it with tin foil and place it in the refrigerator overnight. When you are ready to bake, follow the baking instructions below. You can also bake them first, let them cool, and then cover them with foil. After that, store it in the refrigerator. 3 days.

freezing: Freezing is not recommended as it affects the texture, but it is okay to freeze. Let cool completely and wrap tightly with aluminum foil or plastic wrap. Then store in the freezer for up to 3 days. Three months. Thaw in the refrigerator overnight before baking.

reheat: For best results, bake at 300-325℉/150-160℃ for 75 minutes.

Frequently Asked Questions

Accompaniment to potato gratin

I could make a very long list about this. But I want to share with you some of the best holiday recipes that go well with this ultimate potato side.

1. Pineapple glazed ham
2. spiced roast turkey
3. roasted pork tenderloin
4. roasted prime rib
5. blackened patchcock chicken

Great potato side dish to try

1. Garlic Mash with Red Potatoes
2. double baked potato
3. Hasselback potatoes
4. Southern green beans and potatoes
5. fondant potato

Conclusion

This creamy au gratin potato recipe is easy to match with regular weekday meals or special occasions. Want more great holiday recipes? Then subscribe to our newsletter to keep them coming. And don’t worry, it’s free! 😉

see how to make

This blog post was originally published in November 2019 and has been updated with additional tips, new photos and videos.