Potato au gratin

Potato au gratin

Potatoes au Gratin – fail to remember scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also recognized as Dauphinoise Potatoes, this French traditional is manufactured with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.

Adapted from a Julia Child’s recipe, this is luxurious and thoroughly indulgent. Bonus: It’s the greatest make ahead potato side dish!

Potatoes au Gratin

Potatoes au Gratin? Or Scalloped Potatoes?

If you’re wondering what the distinction is among Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are manufactured with a flour-butter-milk roux, whereas Potatoes au Gratin are made with one hundred% indulgence: cream, butter and cheese.

So I ask you yet again: Potatoes au Gratin? Or Scalloped Potatoes?

There’s no contest. Cream trumps flour Each and every. Single. Day.

Potatoes au Gratin for the win.

All the vital food groups current

I was going to say that it’s very outstanding how so number of elements can make something so luxurious. But the actuality is, it’s quite difficult to go wrong when potatoes, cream, butter and cheese are concerned.

We’re operating with all the excellent stuff today!

Ideal type of potatoes for au gratin

This is the sort of potato dish in which we want the potatoes to breakdown and become lovely and soft underneath that golden cheesy crust, so we need to make sure we use starchy potatoes. Australia – I use Sebago (those filth brushed potatoes). America – Russet is excellent, and for these of you in the Uk, King Edward or Maris Piper are best. Or any other starchy potatoes – Dutch lotions, King Edwards or red delight.

To be honest, as lengthy as you do not use a waxy potato then it’s going to perform fantastic – I’ve utilised all sorts above the years. Waxy potatoes are the kind used for potato salads and if employed in Potatoes au Gratin, the layers type of slip apart and you’ll have paper-thin-potato UFO’s flying all in excess of the place.

Been there, done that. Not very good, my close friends.

How to make potatoes au gratin

Thinly sliced potato is layered with a cream-butter-garlic mixture, sprinkled with thyme and the necessary cheese in each and every layer. Bake covered for 75 minutes (yes really, it takes that lengthy), then uncovered just to make the cheese on top wonderful and golden.

While it may possibly seem to be daunting to thinly slice 1 kg / two lb of potatoes, this is the sort of activity where you’ll rapidly get into a rhythm. By the 3rd potato, you’ll be slicing like a pro!

Even though having stated that, a mandolin will make quick function of it….

I am nevertheless to meet a form of potato I don’t like. And of all the approaches to cook potato, this is my favourite.

Positive, occasionally I stray and get excited by my most current obsession – like Ultra Crispy Smashed Potatoes, and Parmesan Crusted Potatoes.

But Potatoes au Gratin are a traditional that I’ll adore forever and ever. 1st manufactured employing Julie Child’s recipe which then evolved somewhat over the many years to what it is today. A slightly far more streamlined assembly method, the addition of garlic and… I upped the cheese.

Do you consider Julia would approve?? – Nagi x

Feed your potato obsession

  • Actually Crunchy Roast Potatoes
  • Crispy Parmesan Crusted Potatoes (side dish or to nibble)
  • Ultra Crispy Smashed Potatoes
  • Greek Lemon Potatoes
  • See all Potato Recipes


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Author: Tristan

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