dhoha123 Potato au gratin is a creamy, cheesy dish made from thinly sliced potatoes layered with cream, butter, and melted cheese, often flavored with garlic and herbs. Its golden, crispy top contrasts with the soft, velvety interior. The name “au gratin” reflects its French origin, meaning a browned, baked crust.
Potato Au Gratin
Description
Potato au gratin is a creamy, cheesy dish made from thinly sliced potatoes layered with cream, butter, and melted cheese, often flavored with garlic and herbs. Its golden, crispy top contrasts with the soft, velvety interior. The name “au gratin” reflects its French origin, meaning a browned, baked crust.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- To keep a baking dish from sticking, lightly coat it with butter.
- In the baking dish, arrange the potato slices in overlapping layers.
- In a bowl, thoroughly combine heavy cream, garlic, salt, and pepper.
- Evenly cover the potato layers with the cream mixture.
- Over the top layer of potatoes, liberally scatter grated cheddar cheese.
- For extra richness, drizzle the cheese with melted butter.
- Bake the dish for half an hour after covering it with foil.
- After taking off the foil, continue baking uncovered for another twenty minutes, or until bubbling and brown.
- To let the flavors settle, let the dish cool for ten minutes before serving.
patato, recipe, gratin
Potato Au Gratin Recipe Variations
- Recipe with Bacon and Cheddar
To give this traditional dish a smokey edge, add crispy bacon. Before adding the cream mixture, sprinkle fried bacon crumbles in between the potato layers. - Gruyère recipe with Mushrooms
Add nutty Gruyère cheese and sautéed mushrooms for a heartier variation. Add the garlic and a little butter to thinly sliced mushrooms and sauté until golden. Put the potatoes on top of the mushrooms, then replace the Gruyère cheese with cheddar. - Vegan Au Gratin with Potatoes
Use plant-based substitutes for the cream and cheese to make it vegan. For the sauce, use coconut milk or cashew cream. For that gooey, cheesy top layer, use vegan cheese.
What to serve with This recipe
- Green Beans with Garlic Butter
To contrast with the rich, creamy recipe, garlic butter green beans offer a bright, fresh taste. The beans’ crisp-tender texture counterbalances the gratin’s softness. - Chicken Roasted with Herbs
Recipe and juicy herb-roasted chicken make a filling and substantial dinner. The chicken’s flavorful, herbaceous flavors complement the gratin’s creamy, cheesy layers. - Arugula Crisp Salad with Lemon Dressing
A crisp arugula salad dressing with a zesty lemon vinaigrette gives the dish a cool touch. The vibrant citrus dressing and peppery arugula leaves balance out the richness of the gratin.
How To Store This Recipe?
- In The Fridge: Keep leftovers in the fridge for up to three days in an airtight container. Before sealing, let the dish cool fully.
- In The Freezer: Freeze the gratin by wrapping it tightly in foil and placing it in a freezer-safe container for up to 3 months.
- To Reheat: Cover with foil and reheat in a 350°F (175°C) oven for 20 minutes. After ten more minutes of heating, remove the foil.
Recipe Nutrition Facts
Calories: 1,400 calories for the entire dish.
Protein: 35 grams from cheese and cream.
Fat: 95 grams, mainly from butter, cheese, and cream.
Carbohydrates: 110 grams, primarily from potatoes.
Fiber: 12 grams from potato skins (if unpeeled).
Calcium: 600 mg from cheese and cream.
Vitamin C: 60 mg from potatoes.
Iron: 4 mg from potatoes.
Vitamin A: 800 IU from butter and cream.
Potassium: 2,000 mg from potatoes.
