Cheesy Au Gratin Potatoes

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Embark on a culinary journey that celebrates comfort and indulgence with our featured recipe: Cheesy Au Gratin Potatoes. There’s something undeniably satisfying about the creamy layers of thinly sliced potatoes enveloped in a velvety cheese sauce, and this classic dish elevates the humble potato to a symphony of flavors and textures. Baked to golden perfection with a crispy top, of tender potatoes and gooey, melted cheese creates a mouthwatering experience that’s perfect for any occasion. Join us as we dive into the art of crafting the perfect timeless comfort food that is sure to become a cherished addition to your culinary repertoire.

Everything you’ll need to make them:

The careful combination of these ingredients results in a potato dish that’s both comforting and indulgent, with layers of creamy potatoes and a golden-brown cheesy crust.

1. Medium Potatoes (Yukon Gold) – 6 (about 2 pounds): These creamy and slightly waxy potatoes are perfect for au gratin, offering a buttery texture and a rich flavor when thinly sliced.
2. Onion – 1 (minced): The minced onion adds a savory and aromatic element to the dish, enhancing the overall flavor profile.
3. Garlic – 3 Cloves (minced): Freshly minced garlic imparts a robust and aromatic essence, elevating the taste of the potatoes and cheese sauce.
4. Butter – 3 tbsp: Unsalted butter is the base for creating a roux, contributing richness and a velvety texture to the cheese sauce.
5. Flour – 3 tbsp: All-purpose flour acts as a thickening agent in the roux, helping to achieve the desired creamy consistency in the cheese sauce.
6. Whole Milk – 2 Cups: The creamy whole milk forms the foundation of the cheese sauce, providing a luscious and smooth texture to coat the potatoes.
7. Cheddar Cheese (Extra Sharp) – 1 ½ Cups (½ Cup Set Aside): Sharp cheddar brings a bold and tangy flavor to the dish, and reserving a portion adds a delightful layer of gooey melted cheese on top.
8. Gruyere Cheese – 1 Cup: Gruyere, known for its nutty and slightly sweet flavor, complements the cheddar, contributing to the rich and complex taste of the au gratin.
9. Smoked Paprika – 1 tsp: Smoked paprika imparts a subtle smokiness, adding depth and a touch of complexity to the dish.
10. Salt and Pepper: These essential seasonings are used to enhance and balance the flavors of the dish, ensuring a well-seasoned and savory outcome.

What is the difference between scalloped and au gratin potatoes?

The distinction between scalloped and au gratin potatoes lies in their preparation techniques and key ingredients. Scalloped potatoes are crafted by layering thinly sliced potatoes in a baking dish, and they are renowned for their creamy texture. These layers are often bathed in a sauce made with milk or cream. Au gratin potatoes, on the other hand, share the layered approach but introduce the element of cheese. The term “au gratin” denotes a dish topped with cheese or breadcrumbs, creating a delectable crust during baking. The result is a creamy potato layered with a golden, cheesy exterior, combining rich flavors and contrasting textures for a more indulgent experience compared to scalloped potatoes. The choice between the two depends on personal preferences, with scalloped potatoes emphasizing creamy elegance and au gratin potatoes adding a cheesy, crispy dimension to the beloved potato.

How to make potatoes au gratin?

• The first step is to mince the onion. I used my Cuisinart Mini-Prep to mince the onion and garlic or you can use a cheese grater.
• Next, melt the butter in a saucepan over medium heat. Then add the onions and garlic and cook until they are soft.

• Whisk in the flour to create a roux and whisk in the milk. Mix it well to try to avoid lumps.
• Add in the cheese and smoked paprika, and stir until the cheese is melted. Taste the cheese sauce and add salt and pepper as needed.

• Preheat your oven to 350 degrees F. In a well-greased casserole dish layer using a mandoline thinly sliced potatoes on the bottom. Salt and pepper the potatoes as you layer them. Pour half of the cheese sauce on these potatoes.
• Repeat with the last three potatoes and pour the remaining cheese sauce on top.

• Cover the baking dish with aluminum foil and place in the oven for one hour. After one hour remove the foil top with the 1/2 cup cheddar cheese and bake for an additional 30 minutes. The top of the au gratin potatoes will become golden brown.
• Serve immediately.

what to serve with potatoes au gratin?

This dish pairs well with a variety of main dishes, creating a delicious meal. Here are some suggestions for what to serve:

1. Roast Beef: The rich and savory flavors of Tender Beef Sirloin Roast complement the creamy and cheesy goodness of au gratin potatoes.
2. Grilled or Roasted Chicken: Whether it’s herb-roasted chicken or grilled chicken breasts, the mild flavors of chicken work well with the cheesy and creamy potatoes, creating a well-balanced and comforting meal.
3. Baked Ham: The slightly sweet and salty profile of baked ham pairs beautifully with these potatoes. The combination is popular for holiday dinners and family gatherings.
4. Pork Chops: Pan-seared or Barbecue Pork Steaks provide a delicious protein option to enjoy alongside the cheesy potatoes. The combination of pork and potatoes is a classic comfort food pairing.
5. Salmon: For a lighter option, consider serving with grilled or Pecan Crusted Dijon Baked Salmon. The richness of the potatoes complements the flavors of the fish.
6. Vegetarian Options: They also stand alone as a satisfying vegetarian dish. However, you can pair them with a fresh green salad or roasted vegetables for added balance.
7. Turkey: Whether it’s Roasted Turkey Legs for a holiday feast or leftover Thanksgiving turkey.
8. Beef Tenderloin: A succulent and Tender Bacon Wrapped Beef Tenderloin, cooked to perfection, complements the richness of potatoes au gratin, creating an elegant and satisfying dining experience.
9. Meatloaf: Classic meatloaf with its savory flavors and hearty texture makes for a cozy and homey pairing with potatoes.

HOW DO YOU STORE, REHEAT, AND FREEZE LEFTOVERS?

STORING:

Refrigeration: Allow the potatoes to cool to room temperature. Transfer the leftovers to an airtight container or cover the baking dish with plastic wrap. Refrigerate within two hours of cooking. Stored properly, they can be refrigerated for up to 3-4 days.

REHEATING:

1. Oven: For the best results, reheat in the oven to maintain the dish’s texture. Preheat the oven to 350°F (175°C). Place the au gratin potatoes in an oven-safe dish, cover with foil to prevent drying, and heat until warmed through (usually 20-30 minutes). Remove the foil for the last 5-10 minutes to allow the top to crisp up.
2. Microwave: If you’re short on time, you can use the microwave. Reheat in short intervals, stirring in between to ensure even heating. Be cautious, as the texture may not be as crispy as when reheated in the oven.
3. Stovetop: Another option is to reheat on the stovetop. Place the potatoes in a pan over medium-low heat, stirring frequently until warmed through.

Ensure the internal temperature reaches 165°F (74°C) before consuming to guarantee food safety.

FREEZING:

1. Cooling: Allow the dish to cool completely in the refrigerator before freezing. This helps prevent ice crystals from forming and affecting the texture.
2. Portioning: If freezing individual servings, portion the potatoes into freezer-safe containers or wrap them tightly in heavy-duty foil or plastic wrap.
3. Labeling: Label the containers with the date for reference.
4. Freezing Time: Frozen au gratin potatoes can be stored for up to 2-3 months.

Thawing and Reheating Frozen:

1. Thawing: Thaw frozen au gratin potatoes in the refrigerator overnight.
2. Reheating: Reheat following the methods mentioned earlier, adjusting the time as needed to ensure thorough heating.

**NOTE: While freezing may alter the texture slightly, the flavors should remain delicious, making it a convenient option for preparing this dish in advance.