Best 6 Best Potatoes Au Gratin Recipes
Indulge in the delectable delight of Potatoes Au Gratin, a classic French dish that combines creamy, cheesy goodness with tender potatoes. This timeless casserole is a symphony of flavors and textures, featuring thinly sliced potatoes bathed in a rich, velvety sauce made with milk, cream, cheese, and aromatic seasonings. Baked to perfection, the potatoes emerge with a golden-brown crust and a tender, melt-in-your-mouth interior. Discover a collection of carefully curated Potato Au Gratin recipes within this article, each offering a unique twist on this beloved dish.
Embark on a culinary journey as you explore variations such as the "Classic Potato Au Gratin," where simplicity meets perfection, or the "Loaded Potato Au Gratin," which indulges in a medley of bacon, cheese, and chives. Experiment with the "Garlic and Herb Potato Au Gratin" for a fragrant and savory experience, or delight in the "Cheesy Leek and Potato Au Gratin," where leeks add a subtle sweetness to the creamy sauce.
For those seeking a vegetarian alternative, the "Roasted Vegetable Potato Au Gratin" incorporates colorful roasted vegetables, creating a vibrant and wholesome dish. The "Sweet Potato Au Gratin" offers a unique twist with its naturally sweet potatoes and a hint of maple syrup, while the "Cauliflower Potato Au Gratin" provides a low-carb option without compromising on flavor.
No matter your preference, this article guarantees a Potato Au Gratin recipe to tantalize your taste buds and impress your dinner guests. Prepare to be captivated by the irresistible aroma and comforting flavors of this classic dish, elevated to new heights with each unique recipe.
PERFECT POTATOES AU GRATIN
Ree Drummond's potatoes au gratin are truly perfect in every way. The comforting side dish is made with plenty of butter, cream, and cheese, and flavorings.
Categories baking comfort food dinner main dish side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Smear softened butter all over the bottom of a baking dish.
- Slice potatoes, then cut slices into fourths.
- In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
- Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
- Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
- Allow to stand for a few minutes before serving by the spoonful. Delicious!
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
POTATOES AU GRATIN
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Categories dinner, casseroles, vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
PERFECT POTATOES AU GRATIN
For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
- Slice the potatoes into sticks, and then cut the sticks to create a dice.
- Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
- Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are best for au gratin, as they hold their shape well and have a creamy texture.
- Slice the potatoes thinly: This will help them cook evenly and absorb the sauce better.
- Use a good quality cheese: Gruyère, Comté, or Emmental are all excellent choices for au gratin. Use a combination of cheeses for a more complex flavor.
- Make sure the sauce is thick enough: The sauce should be thick enough to coat the potatoes and hold them together. If it's too thin, it will make the au gratin watery.
- Bake the au gratin until it's golden brown and bubbly: This will take about 30-40 minutes. Keep an eye on it so that it doesn't overcook.
Conclusion:
Potatoes au gratin is a classic French dish that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its creamy, cheesy sauce and crispy potato crust, it's sure to be a hit at your next dinner party or potluck. So next time you're looking for a side dish that will impress your guests, give potatoes au gratin a try.
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