Discover an easy make-ahead recipe for creamy potatoes au gratin, a decadent side dish perfect for special occasions and holiday feasts. Learn about the best ingredients, freezing tips, and more in this comprehensive guide.
Potatoes au gratin is the ultimate comfort food that boasts a creamy texture and rich flavor. This classic French dish combines thinly sliced potatoes with a luscious, creamy sauce, making it a creamy potato dish that's perfect for any occasion.
It's a versatile side dish that pairs wonderfully with a variety of main courses, and a great addition for a dinner party or the holiday season.
One of the best parts of potatoes au gratin is that it can be made ahead of time. This impressive and delicious dish is not only a favorite side dish but also a show-stopper at special occasions. Preparing it in advance ensures that you can enjoy your event without the last-minute rush.
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Why You Will Love This Recipe
- Easy: Made with simple ingredients like russet potatoes, heavy cream, and whole milk, this recipe is straightforward and beginner-friendly.
- Equipment needed: All you need is a baking dish, a sharp knife or a mandoline slicer.
- Decadent side dish: This creamy potato dish is a great side dish that compliments any main course beautifully, and works especially well during the holiday season.
- Make-ahead: Prepare this potato gratin in advance and enjoy more time with your guests on the big day. Simply follow the make-ahead instructions for the best results.
Ingredients
- Full Cream Milk (whole milk): Provides a rich base for the cream sauce.
- Heavy Cream: Contributes to the decadent, creamy texture.
- Garlic: Adds a subtle depth of flavor.
- Bay Leaves: Infuse the sauce with a delicate herbaceous note.
- Fresh Thyme Leaves: Offer a fragrant, earthy flavor.
- Onion: Enhances the savory taste of the dish.
- Waxy Potatoes: Hold their shape well and absorb the flavors of the sauce.
- Unsalted Butter: Used to grease the baking dish and adds a rich taste.
- Parmesan Cheese: Adds a salty, umami flavor.
- Salt and Freshly Ground Black Pepper: Essential for seasoning and enhancing all the flavors.
See the recipe card for quantities.
How to Make Creamy Potatoes Au Gratin
Infuse the Milk and Cream
- Put the full cream milk, cream, garlic, bay leaves, thyme, and onion into a medium saucepan.
- Bring the milk and cream to just under boiling point, being careful not to boil or scorch it.
- Turn off the heat, cover the pan, and leave to infuse for 1 hour.
- Strain the milk and cream mixture, discarding the onions and herbs.
Prep the Potatoes
- Wash and peel the potatoes.
- Thinly slice them using a sharp knife, mandoline slicer, or the slicing function on your food processor.
Parboil the Potatoes
- Pour the flavored infused milk and cream into a large pot and add potato slices, and 1 teaspoon of salt.
- Bring to a simmer over medium heat, stirring occasionally.
- Once the cream starts bubbling, immediately take the pot off the heat and season with freshly ground black pepper.
Prep the Casserole Dish
- Generously grease a baking dish with unsalted butter.
Assemble the Potatoes Au Gratin
- Use a slotted spoon to layer roughly half of the potatoes into the dish in an even layer.
- Spoon some of the cream mixture over the potatoes and sprinkle half the Parmesan and Gruyère cheese over the top. Season with salt and pepper.
- Add the rest of the potatoes, pour over the remaining cream mixture, and scatter with the remaining cheese. Season with salt and pepper.
- Cover with aluminum foil.
Bake the Potatoes Au Gratin:
- Preheat the oven to 180°C (350°F).
- Bake for 1 hour, then remove the foil and scatter with extra fresh thyme leaves and a grind of black pepper.
- Bake for another 20 - 30 minutes until the top is golden brown and the potatoes are tender.
Rest and Serve
- Allow the cheesy au gratin potatoes to rest and settle for 5-10 minutes before serving.
- Serve and enjoy!
Chef’s Tips
- Make Ahead: Follow the recipe up to Step 5, let the dish cool completely before covering it with aluminum foil, and refrigerate. Add an extra 15 minutes to the baking time when ready to cook.
- Perfect Slices: Use a mandoline slicer or food processor to achieve even, thin slices of potatoes for the best texture and cooking results.
- Season Well: Don’t forget to season each layer with salt and freshly ground black pepper to enhance the overall flavor.
- Cheese Combination: For a rich and complex taste, use a mix of Parmesan and Gruyère cheese.
- Resting Time: Allow the dish to rest for 5-10 minutes after baking to let the creamy sauce set and make serving easier.
Variations
- Add Bacon Bits: For extra flavor, sprinkle cooked bacon bits between the layers.
- Sweet Potatoes: Substitute some or all of the regular potatoes with sweet potatoes for a sweeter twist.
- Sharp Cheddar Cheese: Replace Gruyère with sharp cheddar cheese for a bolder taste.
- Mixed Potatoes: Use a combination of russet potatoes, red potatoes, and yellow potatoes for varied textures.
- Herbs and Spices: Experiment with different herbs like rosemary or spices like paprika to customize the flavor.
What to Serve With Potatoes Au Gratin
- Beef Roast: Pairs perfectly with a succulent beef roast.
- Pork Roast: Enhances the flavors of a tender pork roast.
- Chicken: A great addition to any chicken dish, from roasted to grilled. Try it with our Coq au Vin.
- Vegetarian Dishes: Complements vegetarian options beautifully.
- Salmon: Delicious alongside baked or grilled salmon.
- Grilled White Fish: A wonderful match for light, grilled white fish.
- Barbecue Dishes: Goes well with any dishes from the barbecue, adding a rich, creamy contrast.
Storage Instructions
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Can You Freeze Potatoes Au Gratin: One common question that arises with this decadent dish is whether you can freeze potatoes au gratin. The answer is yes, you can! It is totally safe to freeze this dish in an airtight container and as individual portions. Make sure it is at room temperature before freezing. However, we do not recommend freezing as the texture changes and it never tastes the same as freshly out of the oven.
- Reheat: If frozen, thaw in the fridge before reheating covered with foil in a medium oven until warmed through.
- Make-Ahead Instructions: Follow the recipe up to the assembly step, let cool completely, then cover and refrigerate. Add an extra 15 minutes to the baking time when ready to cook.
FAQs
A : The best potatoes for this recipe are waxy potatoes such as Yukon Golds, as they hold their shape well and provide a creamy texture. Russet potatoes can also be used for a fluffier texture.
A : Potato au Gratin typically includes cheese and the potato slices are normally partially cooked in this creamy sauce before baking. While Gratin Dauphinois is a simpler dish using just potatoes, cream, and butter without any cheese and baked from raw.
A : You can substitute the whole milk and heavy cream with half-and-half for a lighter version, but the texture and richness may vary.
A : Yes, you can prepare the dish up to the baking step, then refrigerate. Follow the make-ahead instructions and add extra baking time when ready to cook.
A : Yes, you can substitute some or all of the regular potatoes with sweet potatoes for a different flavor and color.
Potatoes au Gratin is a decadent side dish that brings rich flavor and creamy texture to any meal. Whether you’re preparing it for a special occasion or a cozy family dinner, this versatile and comforting dish is sure to impress. Follow our easy, make-ahead recipe to save time and stress, and enjoy the delightful combination of creamy potatoes and melted cheese.
Give this recipe a try, and don't forget to share your experience with us.
Happy cooking!
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Creamy Potatoes Au Gratin (Easy Make-Ahead Recipe)
- Total Time: 1 hour 40 minutes
- Yield: 4 - 6
- Diet: Vegetarian
Description
Discover an easy make-ahead recipe for creamy potatoes au gratin, a decadent side dish perfect for special occasions and holiday feasts. Learn about the best ingredients, freezing tips, and more in this comprehensive guide.
Ingredients
250ml (1 cup) Full Cream Milk (whole milk)
500ml (2 cups) Heavy Cream
2 Cloves of Garlic, bashed
4 Bay Leaves
4 Sprigs of Thyme, plus extra to garnish
½ Onion, thinly sliced
1.5 kg (3.3lb) Waxy Potatoes, peeled
2 - 3 tablespoon Unsalted Butter, for greasing
100g (½ cup) Parmesan Cheese or Gruyère Cheese (or a combination), grated
Salt and Freshly Ground Black Pepper, to taste
Instructions
1. Infuse the Milk and Cream - Put the milk, cream, garlic, bay leaves, thyme, and onion into a medium saucepan. Bring the milk and cream to just under boiling point, (be careful not to boil or scorch the milk) then turn off the heat. Cover the pan and leave to infuse for 1 hour. Strain the milk mixture, discarding the onions and herbs.
2. Prep the Potatoes - Wash and peel the potatoes. Thinly slice the potatoes using a sharp knife, a mandoline slicer or the slicing function on your food processor.
3. Par Boil the Potatoes - Pour the infused milk and cream into a large pot and add the potato slices and 1 teaspoon of salt. Bring to a simmer over a medium heat, stirring occasionally. Once the cream starts bubbling, immediately take the pot off the heat. Season with pepper.
4. Prep the Casserole Dish - Generously grease a baking dish with the butter.
5. Assemble the Potatoes Au Gratin - Use a slotted spoon to layer roughly half of the potatoes into the dish in an even layer. Spoon some of the cream mixture over the potatoes. Sprinkle half the cheese over the potatoes. Season with salt and pepper. Add the rest of the potatoes and pour over the remaining cream mixture. Scatter with the remaining cheese. Season with salt and pepper. Cover with aluminum foil.
6. Bake the Potatoes Au Gratin - Preheat the oven to 180°C (350°F). Bake for 1 hour. Remove the foil and scatter with extra fresh thyme leaves, and a grind of pepper. Bake for another 20 - 30 minutes, until the top is golden and the potatoes are tender.
7. Rest and Serve - Allow the cheesy au gratin potatoes to rest and settle for 5 - 10 minutes. Serve and Enjoy!
Notes
Chef’s Tip: Looking for some make-ahead instructions? You can easily make these cheesy potatoes a day ahead. Simply follow the recipe up to Step 5 - Assemble the Potatoes Au Gratin. Before covering with foil, allow the dish to cool down completely. Then cover and refrigerate until needed. Add an extra 15 minutes to the baking time.
Storage Instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Can You Freeze Potatoes Au Gratin: One common question that arises with this decadent dish is whether you can freeze potatoes au gratin. The answer is yes, you can! It is totally safe to freeze this dish in an airtight container and as individual portions. Make sure it is at room temperature before freezing. However, we do not recommend freezing as the texture changes and it never tastes the same as freshly out of the oven.
Reheat: If frozen, thaw in the fridge before reheating covered with foil in a medium oven until warmed through.
- Prep Time: 10 - 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dishes
- Method: Oven Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6.6 g
- Sodium: 741.1 mg
- Fat: 25.3 g
- Carbohydrates: 44 g
- Protein: 13.3 g
- Cholesterol: 74.2 mg
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