What is the difference between scalloped potatoes and cheesy au gratin potatoes?

Scalloped potatoes typically use a creamy sauce made from butter and broth without cheese, while cheesy au gratin potatoes include a cheese sauce layered between thinly sliced potatoes and often have a breadcrumb topping. Au gratin recipes focus on a rich cheese flavor and gooey texture, whereas scalloped potatoes have a milder, cream-based taste. Some variations add onions or multiple cheeses for extra flavor.

Can I prepare cheesy gratin potatoes ahead of time and how should I store them?

Yes, you can assemble the dish up to three days before baking. After layering the potatoes and pouring the cheese sauce, cover the pan tightly with foil and refrigerate. When ready to bake, expect an additional 15-20 minutes of cooking time. Leftovers should be stored in airtight containers or covered in the refrigerator and will keep well for up to five days.

What’s the best way to reheat leftover cheesy gratin potatoes?

For individual servings, microwaving on medium heat until warmed through works well. To reheat the entire dish, cover it with foil to prevent drying and bake in a preheated oven at 350°F (175°C) for 20-30 minutes until heated evenly. Avoid high heat settings to maintain creamy texture.

Can I customize the cheeses or add ingredients like bacon to gratin potatoes?

Absolutely. You can substitute or combine cheeses like gouda, mozzarella, or spicy cheddar depending on your taste preferences. Adding cooked bacon, ham, or sautéed onions enhances flavor and texture. For a crunchy top, try sprinkling breadcrumbs or crushed crackers before baking. Sweet potatoes also make a tasty alternative to regular potatoes.

Is it possible to freeze cheesy gratin potatoes before or after baking?

Freezing before baking is recommended. Assemble the dish and cover it tightly, then freeze. When ready to use, bake it from frozen at 350°F (175°C) for about 1.5 to 2 hours, checking doneness toward the end. Freezing cooked gratin potatoes may affect texture, making them less creamy upon reheating.

Cheesy Gratin Potatoes Recipe With Creamy Cheese 2024

Name: Cheesy Gratin Potatoes
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: – 6 to 7 medium Yukon gold potatoes, thinly sliced into 1/8 inch rounds (approximately 3 pounds); – 1/2 white or yellow onion, sliced; – 2 tablespoons salted butter; – 1/4 cup all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour can be used); – 1 1/2 cups unsweetened almond milk (or regular, skim, or whole milk); – 8 ounces sharp cheddar cheese (about 2 heaping cups shredded); – 1/2 teaspoon garlic powder; – 3/4 teaspoon salt, plus more to taste; – Freshly ground black pepper (to taste); – 1/2 cup Gruyere cheese (or substitute additional sharp cheddar); – 1/4 cup grated Parmesan cheese; – Fresh chopped parsley

Ingredients

– 6 to 7 medium Yukon gold potatoes, thinly sliced into 1/8 inch rounds (approximately 3 pounds)

– 1/2 white or yellow onion, sliced

– 2 tablespoons salted butter

– 1/4 cup all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour can be used)

– 1 1/2 cups unsweetened almond milk (or regular, skim, or whole milk)

– 8 ounces sharp cheddar cheese (about 2 heaping cups shredded)

– 1/2 teaspoon garlic powder

– 3/4 teaspoon salt, plus more to taste

– Freshly ground black pepper (to taste)

– 1/2 cup Gruyere cheese (or substitute additional sharp cheddar)

– 1/4 cup grated Parmesan cheese

– Fresh chopped parsley

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Instructions

1-Preheat oven and prepare dish: Start by preheating your oven to 375 degrees Fahrenheit and greasing a 2-quart square or 8×12 baking dish with nonstick spray, butter, or oil. This sets the stage for even cooking and easy cleanup.

2-Arrange potatoes and onions: Next, arrange the thinly sliced potatoes in three tight, slightly slanted rows, leaving space between slices, and insert onion slices between and on top.

3-Make the cheese sauce: Now, make the cheese sauce by melting 2 tablespoons of salted butter in a pan over medium heat, then whisk in 1/4 cup of flour gradually. Slowly add 1 1/2 cups of unsweetened almond milk while whisking to avoid lumps, and bring it to a simmer until it thickens.

4-Add cheese and seasonings: Reduce the heat to low and stir in 8 ounces of shredded sharp cheddar cheese, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and freshly ground black pepper to taste. Pour this sauce evenly over the potatoes and onions to cover completely.

5-Bake covered then uncovered: Cover the dish with foil and bake for 45 minutes, then remove the foil, sprinkle with 1/2 cup Gruyere and 1/4 cup grated Parmesan, and bake uncovered for another 30-45 minutes until golden and tender.

6-Finish and serve: Finally, let it cool slightly, garnish with fresh chopped parsley, and serve. The total time is about 1 hour 45 minutes, with 30 minutes prep and 1 hour 15 minutes cooking. For vegan or low-calorie versions, swap in plant-based alternatives at the sauce step to keep things creamy.

Last Step:

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Notes

🥔 Use Yukon gold potatoes for creamy texture and buttery flavor.
🔪 Slice potatoes evenly about 1/8 inch thick for uniform cooking; a mandoline slicer helps.
🧀 Shred cheese by hand for better melting and adjust seasoning in the sauce before baking.

Author: Brandi Oshea
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 256
Sugar: 1.6 grams
Sodium: multiple depending on added salt
Fat: 12.6 grams
Saturated Fat: 7.3 grams
Carbohydrates: 24 grams
Fiber: 3.5 grams
Protein: 13.2 grams