### Potatoes au Gratin: The Ultimate Potato Side Delight
Potatoes au gratin is an iconic dish that enhances any meal, making it a perfect option for a Sunday dinner or a convenient side for festive occasions. This recipe showcases layers of soft potatoes and onions surrounded by a luxurious, cheesy sauce, baked until bubbly and beautifully browned.
#### What Sets Potatoes au Gratin Apart?
This Potatoes au Gratin recipe provides a delightful variation on classic scalloped potatoes, introducing a creamy, cheesy taste that is absolutely irresistible. The dish pairs wonderfully with baked ham, roast beef tenderloin, or pork tenderloin, making it a flexible addition to any menu.
**Taste Profile:**
– Creamy, cheesy, and soothing
– A golden, slightly crisp topping adds contrast
**Suggested Tools:**
– A mandoline or box grater for uniformly thin potato and onion slices
**Cost-Saving Tip:**
– Replace Gruyère cheese with provolone or Swiss for a more budget-friendly choice that doesn’t compromise flavor.
**Efficiency Tip:**
– Review the recipe notes for methods to shorten cooking time if you’re pressed for time.
#### Recognizing the Difference: Scalloped vs. Au Gratin
Although both scalloped potatoes and au gratin potatoes feature layers of potatoes (and often onions) baked in a creamy sauce, the main distinction lies in the cheese. Au Gratin potatoes are adorned with cheese or breadcrumbs, whereas scalloped potatoes are generally baked with milk or a sauce. The term “scalloped potatoes” is often utilized interchangeably when cheese is added.
#### Selecting the Ideal Potatoes
For the finest results in Potatoes au Gratin, choose red-skinned or Yukon gold potatoes. These waxy varieties retain their shape and do not need peeling, making preparation easy. Avoid russet potatoes, as their higher starch content can result in a mushy consistency.
#### Picking the Perfect Cheese
When selecting cheese, robust flavors are preferred for Potatoes au Gratin. Sharp cheddar and Gruyère are excellent selections, with Gruyère delivering a rich, unmatched taste. If Gruyère isn’t accessible, provolone or Swiss can be superb alternatives.
#### How to Prepare Potatoes au Gratin
Making this dish involves a few simple steps:
1. **Prep:** Thinly slice the potatoes and onions.
2. **Assemble:** Layer the potato slices and onions in small stacks and arrange them vertically in a greased casserole dish.
3. **Prepare the Sauce:** Cook a cheese sauce in a saucepan until it is smooth and creamy, then pour it over the stacked potatoes and onions.
4. **Bake:** Bake until the potatoes are tender and the sauce is bubbly.
#### Success Tips
– **Pre-shredded cheese** can be utilized, but shredding cheese from a block will produce a creamier sauce.
– For a faster option, layer the potatoes and onions, cover, and microwave for 10 minutes before adding the cheese sauce and baking.
– This dish can be made up to 24 hours ahead. Keep it covered in sauce in the refrigerator, adding extra baking time as necessary.
#### Storing Leftovers
Leftover Potatoes au Gratin can be kept in the refrigerator for up to four days. For longer preservation, freeze the dish after it has completely cooled. It will last for up to two months. Thaw overnight in the refrigerator before reheating in the oven for optimum results.
#### Conclusion
Potatoes au Gratin is more than just a side; it’s a comforting, cheesy pleasure that enhances any meal. Whether served with a holiday spread or a simple Sunday dinner, this dish is bound to leave a mark. Savor the creamy layers and golden crust that make Potatoes au Gratin a cherished classic!