Q : Which are the best potatoes to use for potato gratin?

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.

Q : What is the main difference between Potato au Gratin and Gratin Dauphinois?

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.

Q : Can you substitute the milk and cream in potato gratin?

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.

Q : Can I make this dish ahead of time?

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.

Q : Can I use sweet potatoes?

A : Yes, you can substitute some or all of the regular potatoes with sweet potatoes for a different flavor and color.

Creamy Potatoes Au Gratin (Easy Make-Ahead Recipe)

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

1/2 Onion, thinly sliced

1.5 kg (3.3lb) Waxy Potatoes, peeled

2 - 3 tbsp Unsalted Butter, for greasing

100g (1/2 cup) Parmesan Cheese or Gruyère Cheese (or a combination), grated

Salt and Freshly Ground Black Pepper, to taste

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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