What is the difference between Potatoes au Gratin and scalloped potatoes?

Potatoes au Gratin include cheese in the creamy sauce, usually Gruyere or a similar melting cheese, which melts and forms a golden crust on top. Scalloped potatoes, on the other hand, are traditionally made with a milk-based cream sauce thickened with a flour and butter roux, and usually don’t contain cheese. This difference affects the texture and richness, with Potatoes au Gratin having a cheesier, more decadent flavor.

Which type of potatoes work best for Potatoes au Gratin?

Starchy potatoes like Russet, King Edward, or Maris Piper are ideal because they become tender during baking and absorb the creamy sauce well. Avoid waxy potatoes like red or new potatoes, as their firmer texture can cause the dish to become gummy and the layers may not hold together properly.

How long should I bake Potatoes au Gratin for the best results?

Bake the dish covered for about 1 hour to 1 hour and 15 minutes at 350°F (175°C), until the potatoes are tender when pierced with a fork. Then, remove the cover and bake for an additional 10 to 15 minutes to develop a bubbly, golden-brown cheese crust on top.

Can I prepare Potatoes au Gratin in advance and reheat it later?

Yes, you can prepare the dish ahead of time by baking it covered until the potatoes are tender, then cooling it completely and refrigerating. When ready to serve, reheat it covered at a moderate temperature until warmed through, then uncover and bake for 10-15 minutes to refresh the golden, bubbly top.

What kind of cream and cheese should I use for Potatoes au Gratin?

Full-fat cream such as heavy cream or thickened cream is best for richness and smooth texture. For cheese, Gruyere is traditional because it melts well and adds a nutty flavor, but combinations of cheddar, parmesan, or mozzarella can also be used. Avoid low-fat creams or milk alone, as they won’t produce the same luscious sauce.

Potatoes Au Gratin Recipe With Creamy Dauphinoise Sauce

Name: Potatoes Au Gratin
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: – 1 1/2 cups full fat cream; – 2 garlic cloves, minced; – 2 tablespoons unsalted butter, melted; – 1.25 kg (2.5 lb) starchy potatoes (such as Russet, Sebago, or Maris Piper varieties); – 1 teaspoon salt; – 1/4 teaspoon pepper; – 2 1/2 cups gruyere cheese (or alternatives like colby, cheddar, havarti, or tasty cheese), freshly grated; – 2 teaspoons fresh thyme leaves (optional)

Ingredients

– 1 1/2 cups full fat cream

– 2 garlic cloves, minced

– 2 tablespoons unsalted butter, melted

– 1.25 kg (2.5 lb) starchy potatoes (such as Russet, Sebago, or Maris Piper varieties)

– 1 teaspoon salt

– 1/4 teaspoon pepper

– 2 1/2 cups gruyere cheese (or alternatives like colby, cheddar, havarti, or tasty cheese), freshly grated

– 2 teaspoons fresh thyme leaves (optional)

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Instructions

1-Preheat your oven: to 180°C (350°F), which sets the stage for even baking and that golden top we all love.

2-Mix the melted butter, cream, and minced garlic: in a bowl to create your creamy base.

3-Peel and thinly slice the potatoes: to about 3 mm thick for uniform cooking think even layers that soak up all that goodness.

4-Layer one-third of the potatoes: in your baking dish, pour over one-third of the cream mixture, and sprinkle with one-third of the salt, pepper, thyme, and about 3/4 cup cheese.

5-Repeat the layering: twice more with the rest of the potatoes, cream, salt, pepper, and thyme, but hold off on cheese for the top layer just yet.

6-Cover the dish and bake: for around 75 minutes until the potatoes are soft and tender.

7-Uncover and add the remaining cheese: then bake 10 to 15 minutes more until it’s bubbly and golden.

8-Let it sit for 5 minutes before serving: to let everything set it’s worth the wait for that perfect bite.

Last Step:

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Notes

🥔 Use starchy potatoes (like Russet or Maris Piper) to ensure the layers hold together perfectly.
🧀 Freshly grate your cheese for better melting and browning; avoid pre-shredded varieties.
🔪 A mandolin slicer can help you slice potatoes evenly and quickly for consistent cooking.

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

Nutrition

Serving Size: 110 g
Calories: 167 kcal
Sugar: 1.6 g
Sodium: 281 mg
Fat: 10 g
Saturated Fat: 6 g
Carbohydrates: 14.2 g
Fiber: 2.1 g
Protein: 5.7 g
Cholesterol: 31 mg