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Cheesy potatoes that come steaming out of the oven topped with a crispy, cheesy crust, make the perfect side dish for any comfort meal.
The traditional version of Potatoes Au Gratin has a cheesy sauce made with butter, flour, and whole milk and/or heavy cream. This twist subs in half and half and cream cheese, to create a no-fail cheese sauce that’s less likely to break.
Simply, Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Both potato dishes contain layers of thinly sliced potatoes covered in a cream sauce, but au gratin potatoes have cheese incorporated into the sauce, whereas classic scalloped potatoes do not. “Au gratin” generally means that a dish is topped with cheese or breadcrumbs, which get toasted in the oven to create a crust.
2-1/2 lbs. White or Russet Potatoes, sliced 1/8” inch thick
5 cups Water
2 tablespoons Butter
3 tablespoons All Purpose Flour
3 cups Half and Half
16 ounces Cream Cheese
½ teaspoon Thyme, dried
½ cup Parmesan Cheese, grated
1 tablespoon Kosher Salt
2 teaspoons Freshly Ground Black Pepper
½ cup Monterey Jack Cheese
Peel the potatoes and slice into 1/8-inch-thick disks.
A mandolin or food processor with a slicing attachment makes it easier to achieve consistently thin slices that will cook evenly.
Add the sliced potatoes to a pot and cover with cold water. Simmer them over medium-high heat until they are just fork-tender, about 18 minutes.
While the potatoes cook, combine the flour and butter in a medium pot and cook for 2-3 minutes over medium low heat. Whisk in the half and half slowly and continue to cook the sauce until it’s thick. Remove from the heat and stir in the cream cheese, thyme, and parmesan. Season to taste with salt and pepper.
Drain the potatoes and carefully stir them into the cheese sauce.
Transfer the potatoes in the cheese sauce to a lightly oiled 2-quart baking dish and sprinkle the shredded Monterey jack cheese on the top.
Place the potatoes in the oven for 20-25 minutes at 350 °F (177 °C) or until the top is golden and the cheese is melted. Allow the dish to cool for a few minutes before serving.
Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not.
Yes, you can freeze au gratin potatoes. It’s best to freeze them in individual portions for easy reheating. Store these in air-tight containers, and make sure they’ve fully cooled before putting them in the freezer.
Large portions of au gratin potatoes can also be frozen. Reheating them in a low-temperature oven between 300-325° F for about 75 minutes yields the best results. Top the potatoes with some freshly shredded cheese during the last 5-10 minutes of reheating to achieve a golden, crispy crust again.
Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish. Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.
These potato tarts au gratin will surprise your guests and have them asking for more.
French Onion Mashed Potato GratinCreamy mashed potatoes topped with caramelized onions, fresh cracked black pepper, and baked until a gooey layer of provolone, gruyere, and parmesan cheese.
Green Chili Potato GratinSliced of Russet Potatoes baked in a rich green chili sauce, topped with crispy breadcrumbs and corn masa.
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