Sliced potatoes bathed in luscious cream and topped with golden cheese and breadcrumbs deserve a spot at any vacation desk.
Potatoes Au Gratin is a decadent however easy-to-make dish to serve alongside roast, turkey, or prime rib. Sliced potatoes layered with onion, thyme, and slightly Gruyere cheese are baked collectively in cream till meltingly comfortable.
You may make fast work of the recipe by slicing the potatoes with a meals processor slicing blade, then blanch the potatoes in cream, load them right into a baking dish, and pop them within the oven!
THE POTATOES: WHAT KIND AND HOW TO PREP
I personally love the creamy texture of yellow waxy potatoes like Yukon Golds on this gratin, however many individuals like floury Russet (baking) potatoes as a result of they absorb a number of cream.
For those who go for Russet potatoes as a result of that’s what you may have readily available otherwise you simply choose them, you might have to regulate the quantity of cream and the baking time barely. When the gratin bakes, peek underneath the cheese. If the potatoes appear dry, simply pour slightly cream into the dish within the oven.
To prep the potatoes, peel them (or don’t if you’d like a extra rustic dish) and slice them thinly (roughly 1/8-inch) with a knife, a mandoline, or the best by far, the 4mm slicing disk of your meals processor.
The slices don’t need to be good since a golden layer of tacky breadcrumbs blankets them, however for the perfect outcomes, they need to be of the identical thickness in order that they prepare dinner evenly.
WHAT IS THE BEST CHEESE FOR AU GRATIN POTATOES?
The cheese on this recipe doesn’t overwhelm the potatoes, but when your persons are further tacky (!) be at liberty so as to add extra.
For this recipe, I parboil the potatoes within the cream, switch the potatoes to the baking dish and add about half the cheese to the cream left within the pot to make a luscious sauce.
Whereas a standard French gratin of potatoes often consists of Gruyere, there are many different scrumptious melting cheeses from which to decide on:
- sharp cheddar
- oozy Fontina
- buttery Havarti
- nutty Swiss or Emmenthaler
- Gouda – smoked or unsmoked
ADD ONS AND VARIATIONS FOR POTATOES AU GRATIN
I like the simplicity of those potatoes, and to me, thyme is the right refined herb to boost them, however if you wish to get fancy, change up the herbs or add different substances.
Listed here are a few of my favorites:
- cooked spinach, squeezed dry
HOW TO REHEAT POTATOES AU GRATIN
If you wish to get a head begin in your vacation cooking, then it’s greatest to bake this the day earlier than your dinner and reheat it the day of.
To make forward and reheat: Assemble and bake it at 350°F, after which reheat it (350°F) coated loosely in foil to maintain the crust from browning an excessive amount of for 45 minutes, or till sizzling during. Take away the foil for the final 5 or 10 minutes of baking in order that the crust stays good and crispy.
To reheat the leftover gratin: You’ll hope to have leftovers! Observe the identical routine to reheat, however for a late-night potato craving that can’t wait, there’s at all times the microwave.