Okay, friends, let’s talk Comfort Food. What’s so magical about a dish that is creamy, cheesy and just plain decadent? What is a good and good thing?What are some good potatoes au gratin recipes?Is this your dry, bland cafeteria version? What is the kind of dish that makes you close your eyes and savor every single bite? Think of it as the lasagna of the potato world – comforting, satisfying, and always a crowd-pleaser. My grandma used to make this for every holiday, and the smell alone brings back so many happy memories. What is your favorite version of this recipe?
What is potato au gratin?
Let’s break it down.Potatoes au gratin., at its heart, is a baked dish of thinly sliced potatoes cooked in cheesy sauce. The name “au gratin” simply refers to the browned crust that forms on top, usually thanks to a little bit of butter. What is a generous blanket of cheese? What is a Potato Casserole? What is essentially a layering of thinly sliced potatoes, infused with cream sauce that’s been specially adapted for this dish. Is baked until golden brown and bubbly with nutmeg and garlic? Is it easier than it sounds?
Why you’ll love this recipe?
Where do I begin? ** This isn’t just potatoes and cheese. We’re talking layers of flavor, from the subtle garlic and nutmeg in the Cream Sauce to the sharp, smoky peppers. What is a nutty Gruyere that melts into goopy, golden dreams? The potatoes soak up all that goodness, making each bite an explosion of deliciousness. *Surprisingly Don’t let the fancy name fool you. This recipe is incredibly straightforward. The most “difficult” part is slicing the potatoes, and even that can be made easier with a mandoline (just be careful!). Once everything is prepped, it’s just layering and baking.
* **Budget-Friendly:** Potatoes are relatively inexpensive, and you can use whatever cheese you have on hand (though I highly recommend Gruyere if you can swing it!). A little bit of cream goes a long way, making this a dish that won’t break the bank.
* **Versatile and adaptable:** This is a fantastic side dish, but it can also be a vegetarian main course. I’ve even added sliced ham or bacon to it for a heartier meal. It goes with everything from roasted chicken to grilled steak.
What I love most about this potatoes Au Gratin Recipe is that it’s both comforting and impressive. It’s perfect for a cozy night in or a fancy dinner party. I’ve made this countless times, and it never fails to impress. It is, in my opinion, even better than scalloped potatoes, which can often be bland. This is anything but!
How do you make potatoes au gratin?
Quick Overview
How do I make a Cheesy Potato Casserole? To golden perfection. What are the best ways to slice potatoes evenly, use high-quality cheese, and be patient while it bakes. What’s the result? A creamy, comforting, and oh-so-delicious dish. I promise, it’s much easier than it looks!
Ingredients
For the Potatoes:
* 2.5 pounds Yukon Gold potatoes, peeled (or unpeeled, if you prefer a rustic look) – Yukon Golds are my favorite because they’re creamy and hold their shape well.
* 2 cloves garlic, minced – Freshly minced is key for the best flavor.
* 1/4 teaspoon ground nutmeg – A pinch of nutmeg adds a subtle warmth that complements the cheese perfectly.
* Salt and freshly ground black pepper to taste – Don’t skimp on the seasoning!
What is the cream sauce?
* 2 cups heavy cream – Heavy cream is essential for the rich, creamy texture. I tried it with half and half once, and it just wasn’t the same. * 1 cup whole milk – Using a combination of cream and milk gives the sauce the right consistency. * 4 tablespoons unsalted butter – Adds richness and flavor to the sauce. * 4 tablespoons all-purpose flour – Thickens the sauce. * 1 teaspoon salt – Balances flavors. * 1/2 teaspoon black pepper – Adds a little kick.
For the Cheese:
* 2 cups grated Gruyere cheese – Gruyère is my go-to for its nutty, slightly sweet flavor. * 1/2 cup grated Parmesan cheese – Parmean adds a salty, savory note.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter. How do you prevent potatoes from sticking to your surface? I always do this first so the oven is ready when I am. If you want, you can also line the bottom of the pan with parchment paper for super easy removal. I usually skip that step. But I don’t like to do it.
Step 2: Prepare Potatoes
Use a sharp knife to slice potatoes into 1/8 inch rounds. The thinner the slices, the faster they will cook. Place the sliced potatoes in a bowl of cold water to prevent them from browning. This step is crucial if you’re not planning to assemble the dish immediately. I’ve skipped this before, and the potatoes turned brown and unappetizing.
Step 3: Make the Cream Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the raisins and serve. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and creamy. Add salt and pepper to taste. This is called a roux, and it’s the base of our creamy sauce. If the roux isn’t smooth, your sauce will be lumpy, so take your time with this step.
Step 4: Add Liquids and Thicken
Gradually whisk in the heavy cream and milk, stirring constantly, until the sauce is smooth. Bring to a simmer, then reduce the heat and cook for 5-7 minutes, stirring occasionally. What should I do if my sauce has thickened Stir in the minced garlic, nutmeg, salt, and pepper. Taste and adjust seasonings as needed. I always add a little extra pepper because I like to have some kick. What should I do if I want to make a thick sauce on my spoon?
Step 5: Assemble the Gratin
Drain the potatoes and pat them dry with paper towels. This will help them cook properly and prevent the dish from becoming watery. Arrange a layer of potato slices in the prepared baking dish, overlapping them slightly. Pour about one-third of the cream sauce over the potatoes, spreading it evenly. Sprinkle with one-third of the Gruyere and Parmesan cheeses. Repeat layers twice more, ending with the remaining cheese on top.
Step 6: Bake
Cover a baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the cheese is melted. Is melted and golden brown? If the top is browning too quickly, you can loosely tent it with foil. I always check the potatoes with a fork to make sure they’re tender before taking them out of the oven.
Step 7: Rest and Serve
Let the gratin rest for 10-15 minutes before serving. This will allow the sauce to thicken slightly and make it easier to slice. Serve hot and enjoy!
What should I serve it with?
This potatoes au gratin recipe is incredibly versatile and pairs well with so many dishes. Here are a few of my favorite combinations:
- For a Classic Dinner: Serve it alongside roasted chicken, grilled steak, or baked ham. It’s the perfect complement to any protein.
- For a Vegetarian Meal: Make it the star of the show! Add a side of steamed asparagus or a simple green salad for a complete and satisfying meal. I often serve it with a big green salad and some crusty bread.
- For a Holiday Feast: It’s a must-have on any holiday table, especially Thanksgiving or Christmas. Everyone always raves about it.
- For a Cozy Night In: Curl up on the couch with a bowl of this and a good movie. It’s the ultimate comfort food.
My family loves it with a simple side salad and some crusty bread for dipping in the extra sauce. Honestly, you can’t go wrong with this dish. It’s always a hit!
What are some tips for perfecting potatoes au gratin?
After years of making this recipe, I’ve learned a few tricks that will help you achieve potato au gratin perfection:
Potato Slicing Matters: Consistent, thin slices are key for even cooking. A mandoline makes this easy, but a sharp knife works too. Just aim for 1/8 inch thickness. If the slices are too thick, the potatoes won’t cook through properly.
Don’t Skip the Soaking: Soaking the sliced potatoes in cold water removes excess starch, which prevents them from sticking together and helps them cook more evenly.
The Right Cheese is Crucial: Gruyere is my top choice for its nutty, slightly sweet flavor, but you can also use other cheeses like Swiss, Fontina, or even a sharp cheddar. Just make sure it’s a cheese that melts well.
Seasoning is Key: Don’t be afraid to season the cream sauce generously with salt, pepper, and nutmeg. These flavors enhance the natural sweetness of the potatoes and the richness of the cheese.
Be Patient While Baking: The gratin needs time to bake properly, so don’t rush it. The potatoes should be tender, and the cheese should be melted and golden brown. If the top is browning too quickly, you can loosely tent it with foil.
Let it Rest: Allowing the gratin to rest for 10-15 minutes before serving will allow the sauce to thicken slightly and make it easier to slice.
What are some Storing and Reheating Tips?
This potatoes au gratin recipe is even better the next day, making it perfect for make-ahead meals.
Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, you can freeze the gratin. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. You can also microwave individual portions for a quick and easy meal.
I often make a double batch and freeze half for later. It’s a lifesaver on busy weeknights!
What are the most frequently asked questions on
Final Thoughts
So, there you have it – my go-to potatoes au gratin recipe. It’s a dish that’s guaranteed to impress, whether you’re serving it at a fancy dinner party or enjoying it on a cozy night in. The combination of creamy potatoes, rich cheese, and subtle seasonings is simply irresistible. Plus, it’s surprisingly easy to make, even for beginner cooks. If you love comfort food as much as I do, you absolutely have to try this recipe. And if you’re looking for more cheesy goodness, be sure to check out my macaroni and cheese recipe! Happy cooking, friends! Can’t wait to hear how yours turns out. Leave a comment below and let me know what you think!
How to Make Copycat Ruth's Chris Potatoes au Gratin: 5 Easy Steps!
Ingredients
Main Ingredients
- 2 lbs Russet Potatoes Peeled and thinly sliced
- 2 cups Heavy Cream
- 1 cup Milk Whole milk is best
- 8 oz Gruyere Cheese Shredded
- 4 oz Sharp Cheddar Cheese Shredded
- 0.5 cup Butter Unsalted
- 2 cloves Garlic Minced
- 1 tsp Salt
- 0.5 tsp Black Pepper Freshly ground
- 0.25 tsp Nutmeg Grated
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream, milk, salt, pepper, and nutmeg. Bring to a simmer, then remove from heat.
- In the prepared baking dish, layer potatoes and cheese, pouring the cream mixture over each layer. Repeat until all ingredients are used, ending with a layer of cheese.
- Bake for 45 minutes, or until potatoes are tender and the cheese is golden brown and bubbly.
- Let stand for 10 minutes before serving.
