Potatoes au Gratin. We’ve all had them. We’ve all cooked them. But still…Yum!
Potatoes au Gratin is, in my opinion, one of the world’s great food pleasures. Potatoes cooked in cream laced with cheese and a bit of garlic. Oh, my, my, my.
And once you know a basic potatoes au gratin recipe, you can embellish it any way you want. Add some crumbled bacon to the mix. Or chopped fresh herbs. Or change the cheese. Use Parmesan instead of cheddar. Or Swiss or Gruyere. Take it a bit further by turning it into more of a casserole with some cubed leftover ham. Or broccoli. Or both. I think it might be nice with leftover roast chicken and tarragon. See? Use your imagination to turn this classic into your own creation!
Start by preheating the oven to 275°. Peel the potatoes and cut them into thin slices. I used a mandoline for that task. It makes it go a lot faster than cutting them with a knife. You can also slice them with your food processor. And, by the way, the low oven temperature helps to cook the dish without curdling the cream.
Butter a shallow baking or au gratin dish and place one-third of the potatoes in an even layer in the bottom. Sprinkle with half the minced garlic, one-third of the grated cheese, and some salt and pepper.
Repeat with another third of the potatoes, the rest of the garlic, one-third of the cheese, and more salt and pepper. Create one final layer of neatly arranged, overlapping slices on top.
Warm, but do not boil, the milk and cream together in a pan with a dash more salt and pepper. Pour the warmed milk and cream over the entire dish and sprinkle with the remaining cheese.
Bake for 1 1/2 to 2 hours or until the potatoes are tender when pierced with the top of a knife. Cover loosely with foil if the top begins to brown too quickly during cooking.
Other au gratin recipes you might enjoy:
- Bacon Potatoes au Gratin from White on Rice Couple
- Ham and Cauliflower Casserole from Kalyn’s Kitchen
- Market Street au Gratin Potatoes from Real Mom Kitchen
- Cauliflower au Gratin from bell’alimento
- Mushrooms au Gratin from The Wicked Noodle
What I was up to…
- One year ago: Chicken Tikka Masala
- Two years ago: Baked Panko Onion Rings
- Three years ago: Chicken Jallop
- Four years ago: Easy French Toast