Potatoes au gratin is a traditional holiday side dish for many families. Loads of bubbly cheese combine with whole cream, butter, garlic and sliced potatoes to create a dish so delicious that it steals the attention from the main dish!
Au gratin refers to a French style of cooking that buries ingredients under a thick, gooey layer of cheese (and sometimes breadcrumbs) and browning to a crispy perfection. Don’t confuse au gratin with scalloped potatoes, though; the latter usually features thicker slices of potatoes, and no cheese.
According to Real French Foods, gratin is known as Dauphinoise in France because it was first served at a dinner for the Lieutenant General of Dauphine in 1788.
Historically, this dish was akin to an early slow-cooker meal: Women placed it in their ovens at low temperature on Sunday morning before church, and upon their return, their families could enjoy warm, creamy meals, sometimes served alongside meat.
Our version of potatoes au gratin contains both Gruyere and cheddar cheeses for amazing flavor and creamy consistency. For a heartier one-dish meal variation, try adding bacon, ham cubes or your favorite meat to the dish. Eat it as a meal in itself, or enjoy it alongside a holiday ham, turkey or goose dinner.
For a tasty and pretty finish, you can top the dish with parsley, chives and even breadcrumbs.
These potatoes are so good that your family will ask you to make them all year long!
Potatoes au gratin
Yield 4–6 servings
Ingredients
- 4 medium russet potatoes, peeled
- 1/3 cup butter, melted
- 1 cup heavy cream
- 1/2 cup milk
- 1-1/2 tablespoons flour
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter, softened
- 1 cup Gruyere cheese, grated
- 1-1/2 cups sharp cheddar cheese, grated
- 1 teaspoon finely chopped fresh parsley
Instructions
- Preheat oven to 400F.
- Cut potatoes into 1/4-inch slices, then quarter each of those slices.
- Beat together melted butter, cream, milk, flour, garlic, salt and pepper by hand just until well combined.
- Coat inside of large baking dish with softened butter.
- Arrange 1/4 of potatoes on bottom of dish. Pour some cream mixture over potatoes. Repeat this layering step three more times.
- Cover potatoes and bake for 20 minutes.
- Uncover and bake another 40 minutes or until potatoes start to brown on top.
- Sprinkle grated cheese over top of potatoes and continue to bake for 5 to 10 minutes or until cheese is melted and slightly browned and potatoes are tender.
- Sprinkle parsley on top.
- Serve.
Courses Side dish
