Ingredients
For the Potatoes
The Scalloped Potatoes au Gratin recipe is a classic French dish that has gained worldwide popularity for its rich flavors and presentation. It is a great side dish option for special occasions or everyday meals.
To make the dish, start by selecting high-quality potatoes, preferably Russet or Yukon Gold varieties, which yield the best results due to their thick skin and fluffy interior. Peel the potatoes and slice them thinly using a sharp knife.
Next, preheat your oven to 375°F (190°C), ensuring that it is at the right temperature for browning the top layer of cheese and creating a crispy crust. In a large saucepan, combine milk, heavy cream, or a combination of both, along with salt, black pepper, and grated nutmeg.
Bring the mixture to a boil over medium heat, stirring occasionally to prevent scorching. Once boiling, reduce the heat to low and simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
In a separate saucepan or skillet, melt butter over medium heat until it turns golden brown, giving off an aromatic smell that complements the potatoes. Add grated Gruyère cheese to the melted butter and stir until the cheese is fully incorporated and the mixture has turned into a smooth paste.
Grease a 9×13-inch baking dish with butter or cooking spray to ensure easy removal of the cooked potatoes after baking. Arrange one-third of the sliced potatoes in an overlapping pattern on the bottom of the greased baking dish, creating a solid layer that will provide structure for the rest of the potatoes.
Spread half of the cheese-butter mixture over the first layer of potatoes, followed by another third of the sliced potatoes. Continue this pattern until you have used all the ingredients: remaining potatoes and cheese-butter mixture. The last layer should be topped with a generous amount of grated Gruyère cheese.
Cover the baking dish with aluminum foil or parchment paper to prevent overcooking during the initial stages, ensuring that the top layer remains creamy rather than dry. Transfer the dish to the preheated oven and bake for 30-40 minutes or until the potatoes are tender when pierced with a fork.
After 30-40 minutes of baking under the foil or parchment paper, remove it carefully to reveal the golden-brown crust on top. If needed, return the dish to the oven without covering for an additional 10-15 minutes, allowing the cheese to melt and bubble up slightly, creating a crispy crust around the edges.
Once done, carefully lift out the Scalloped Potatoes au Gratin from the oven using oven mitts or tongs. Let it cool for a few minutes before serving warm or at room temperature. This recipe makes 6-8 servings and can be served as a side dish to various meals such as roasted meats, stews, or salads.
The Scalloped Potatoes au Gratin recipe is a rich and creamy dish that consists of thinly sliced potatoes layered in a baking dish and topped with a crunchy, golden-brown crust. This classic French recipe has been perfected over time and is sure to please even the pickiest eaters.
Here are the ingredients you’ll need for this delicious recipe
- 4 large potatoes, thinly sliced
- 2 tablespoons unsalted butter, softened
- 1/4 cup grated Gruyère cheese (or other Swiss-style cheese)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 2 tablespoons chopped fresh chives or parsley for garnish
Now that you have your ingredients, let’s get started on the instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced potatoes and salt. Toss until the potatoes are evenly coated with salt.
- In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add the flour and whisk to create a roux, cooking for about 1 minute.
- Slowly add 2 cups of heavy cream or milk, whisking continuously until the mixture thickens into a bechamel sauce (about 5 minutes).
- Stir in the Gruyère cheese and adjust seasoning as needed with salt and pepper.
- Grease your baking dish with butter and create a thin layer of potato slices at the bottom. Repeat this process, alternating layers of potatoes and bechamel sauce, until all ingredients are used up.
- For the final layer, sprinkle grated cheese over the top (if desired) and then create a crunchy topping by mixing together 1/4 cup breadcrumbs with 2 tablespoons grated Parmesan cheese.
- Dot the top of your scalloped potatoes with softened butter, cover the dish with aluminum foil, and bake for 45 minutes at 375°F (190°C).
- After 45 minutes, remove the foil and continue baking without covering the dish for an additional 10-15 minutes to allow for golden-brown color development on top.
- Remove from oven and let cool for a few minutes before serving hot, garnished with chopped chives or parsley.
This mouthwatering Scalloped Potatoes au Gratin recipe is perfect as a side dish, especially during the holiday season. Its rich flavor profile complements meats like beef and lamb well, but you can also experiment by using different types of cheese for added flavor variations. Bon appétit!
4 large potatoes, thinly sliced
The 4 large potatoes are the foundation for this rich and creamy dish, providing a sturdy base that will soak up all the flavors.
To begin, preheat the oven to 375 degrees Fahrenheit, ensuring it reaches the perfect temperature for cooking the potatoes.
Peel the potatoes using a vegetable peeler, taking care not to remove too much of the potato’s surface area. This will help maintain their natural texture and prevent them from becoming too soft during cooking.
Cut each peeled potato into thin slices, aiming for uniformity in thickness to ensure even cooking.
In a large saucepan, combine 1/4 cup (60g) of unsalted butter with 1/2 cup (120ml) of heavy cream and 1/2 cup (120ml) of whole milk. Heat the mixture over medium heat until the butter has melted and the cream begins to simmer.
Add in 3 cloves of minced garlic, stirring constantly to prevent the garlic from burning or becoming discolored. Allow the mixture to cook for an additional 1-2 minutes, ensuring the flavors have melded together harmoniously.
In a separate bowl, combine 1 cup (120g) of grated Gruyère cheese and 1/2 cup (60g) of grated Parmesan cheese. Mix well until both cheeses are evenly distributed and the mixture resembles a smooth, creamy paste.
Next, create a layering system by spreading a thin layer of the garlic-infused cream on the bottom of a 9×13-inch baking dish. Arrange about half of the sliced potatoes on top of the cream, overlapping them slightly to ensure they fit snugly in the pan.
Sprinkle half of the cheese mixture evenly over the potatoes, followed by another layer of potatoes (again, overlapping them). Finish with a final layer of cheese, making sure it’s evenly distributed and covers all exposed potato surfaces.
Transfer the dish to the preheated oven and bake for approximately 45 minutes or until the top is golden brown, bubbly, and slightly puffed. The potatoes should be tender and easily pierced with a fork.
Remove from the oven and allow it to rest for at least 10-15 minutes before serving. This will help the dish retain its warmth and flavors while being easier to slice and serve.
1/4 cup unsalted butter, softened
Scalloped Potatoes au Gratin is a rich and decadent side dish that’s perfect for special occasions or holiday meals. The star of the show is, of course, the 1/4 cup unsalted butter, softened to a creamy perfection.
The key to achieving the best results with this recipe is to use high-quality ingredients, and that starts with the butter. Unsalted butter allows you to control the amount of salt in your dish, which is especially important if you’re planning to serve it alongside other salty foods.
When using 1/4 cup unsalted butter softened, it’s essential to note that the temperature of the butter affects its consistency and behavior in the recipe. Softened butter should be at room temperature or slightly softened, but not too warm, as this can cause it to melt too quickly when mixed with other ingredients.
As you prepare your Scalloped Potatoes au Gratin, you’ll notice that the 1/4 cup unsalted butter plays a crucial role in binding together the layers of potatoes, cheese, and cream. This is due to the emulsifying properties of butter, which help to create a smooth, creamy texture.
When working with softened butter, it’s also essential to avoid overmixing or overheating the mixture, as this can cause the butter to break down and become grainy or separated. To achieve the best results, gently fold in the butter with other ingredients until just combined, then stop mixing immediately.
In terms of cooking time and technique, Scalloped Potatoes au Gratin typically requires about 45-60 minutes in a preheated oven at 375°F (190°C). During this time, the butter will melt and caramelize, creating a golden-brown crust on top of the potatoes.
Overall, using 1/4 cup unsalted butter softened is an essential step in creating a truly exceptional Scalloped Potatoes au Gratin. By paying close attention to the temperature and handling of the butter, you’ll be able to achieve a rich, creamy, and indulgent side dish that’s sure to impress your family and friends.
1/2 cup grated Gruyère cheese
This recipe for Scalloped Potatoes au Gratin is a classic French-inspired dish that showcases the rich and nutty flavor of Gruyère cheese. It’s a comforting side that’s perfect for special occasions or cozy family dinners.
The star of this recipe is, of course, the 1/2 cup grated Gruyère cheese, which adds an unmistakable depth and creaminess to each tender bite. But what really takes these scalloped potatoes to new heights is the precise balance of flavors and textures achieved through careful layering and baking.
Here’s how it works: thinly sliced potatoes are layered in a baking dish with Gruyère cheese, creating a visually appealing pattern that’s sure to impress. The potatoes soak up the savory flavor of the cheese as they bake, while the top crust turns golden brown and crispy – it’s truly irresistible.
But what makes this recipe really shine is the subtle yet essential role that Gruyère plays in enhancing each component of the dish. Its nutty undertones complement the earthy sweetness of the potatoes, adding a richness that elevates the overall flavor profile to new heights.
To make the Scalloped Potatoes au Gratin with 1/2 cup grated Gruyère cheese, start by preheating your oven to 375°F (190°C). Next, butter a 9×13-inch baking dish and set it aside for later use. Thinly slice 3-4 large potatoes and layer them in the prepared baking dish.
As you’re building the layers, sprinkle grated Gruyère cheese liberally between each potato slice – don’t be shy! The more cheese, the better. You can also add some chopped fresh herbs like parsley or chives for added flavor and color.
Once your potatoes are layered, drizzle the top with a mixture of heavy cream and grated Gruyère, making sure to cover the entire surface. Season with salt and pepper to taste, then transfer the baking dish to the preheated oven.
Bake for about 45-50 minutes or until the potatoes are tender when pierced with a fork and the top is golden brown and crispy. Remove from the oven and let it rest for a few minutes before serving – this will allow the cheese to set and make each bite even more divine.
1/2 cup grated cheddar cheese
Salt and pepper to taste
The quintessential comfort food dish, Salt and Pepper to Taste Scalloped Potatoes Au Gratin, is a rich and satisfying masterpiece that’s sure to become a family favorite. This delectable recipe combines the creamy goodness of potatoes with the subtle nuances of cheese and spices.
Here’s what you’ll need to get started: 3 pounds of thinly sliced Russet or Yukon Gold potatoes, 1/2 cup (1 stick) unsalted butter, 1/2 cup all-purpose flour, 1 1/2 cups heavy cream, 1 cup grated cheddar cheese, 1/2 cup grated Parmesan cheese, 1 teaspoon dried thyme, salt and pepper to taste.
Preheat your oven to 375°F (190°C). In a large saucepan, melt the butter over medium heat. Add the flour and whisk until it forms a smooth paste. Cook for about 1 minute, stirring constantly, until the mixture is lightly golden in color.
Slowly pour in the heavy cream, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for about 2-3 minutes, or until it thickens slightly. Remove the saucepan from the heat and stir in the cheddar cheese and Parmesan cheese until they’re fully incorporated.
Now, it’s time to assemble your masterpiece! In a greased 9×13-inch baking dish, create a layer of potatoes. You can overlap them slightly, but try to maintain an even thickness throughout. Brush the top with some of the creamy sauce and sprinkle with salt and pepper to taste.
Repeat this process until you’ve used up all your ingredients, finishing with a layer of cheese on top. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
Let the dish rest for about 10-15 minutes before serving. This will allow the flavors to meld together and the cheese to set. Serve hot, garnished with some chopped fresh herbs if desired.
The Scalloped Potatoes au Gratin Recipe is a rich and satisfying side dish that originated from French cuisine, specifically from the Auvergne region. The recipe involves slicing potatoes very thinly and layering them in a baking dish with cream, cheese, and seasonings, creating a golden-brown crust on top.
The key to making an excellent Scalloped Potatoes au Gratin is to choose the right type of potatoes. Thick-skinned, high-starch potatoes like Russet or Idaho work best for this recipe because they hold their shape when cooked and have a light, fluffy interior.
To prepare the dish, preheat your oven to 375°F (190°C). Peel the potatoes and slice them into very thin rounds using a mandoline or sharp knife. You want the slices to be as uniform as possible so that they cook evenly.
In a separate saucepan, combine heavy cream, grated cheese, garlic powder, salt, and pepper. Heat the mixture over low heat, whisking constantly until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
Next, layer the potatoes in a 9×13-inch baking dish. To do this, place a thin layer of potatoes at the bottom of the dish, followed by a sprinkle of grated cheese and a drizzle of the cream mixture. Repeat this process until all the potatoes are used up, finishing with a layer of cream on top.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove from the oven and let it rest for a few minutes before serving. Scalloped Potatoes au Gratin is best served hot, straight from the oven. You can garnish it with chopped fresh herbs like chives or parsley if desired.
This recipe makes 6-8 servings and can be easily doubled to feed a larger crowd. It’s perfect as a side dish for holidays, special occasions, or family gatherings. The combination of creamy cheese, tender potatoes, and crispy crust is sure to impress your guests!
Instructions
Cooking the Potatoes:
Cooking scalloped potatoes au gratin is a multi-step process that requires some preparation and patience, but it’s well worth the effort. The first step is to preheat the oven to 375°F (190°C), which will help the dish cook evenly and develop a golden-brown crust.
Next, select high-quality potatoes that are suitable for grating or slicing. Russet or Yukon gold potatoes work well in this recipe, as they have a naturally buttery flavor and firm texture. Wash the potatoes thoroughly to remove any dirt or debris, then peel them using a vegetable peeler.
Using a food processor or box grater, grate the peeled potatoes into thin strips, aiming for an even thickness so that they cook at the same rate. You can also use a mandoline if you prefer to slice the potatoes thinly by hand.
In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the grated potato mixture and sprinkle with salt to draw out excess moisture. Cook for about 5-7 minutes, stirring occasionally, until the potatoes begin to soften slightly.
Transfer the cooked potato mixture to a baking dish, such as a 9×13 inch rectangular dish or a round au gratin dish. You can also use individual ramekins if you prefer smaller servings.
In a separate saucepan, combine heavy cream, grated cheddar cheese (about 1 cup), and minced garlic. Heat the mixture over low heat, whisking constantly until the cheese is melted and smooth. Season with salt, pepper, and dried or fresh herbs such as thyme or rosemary to taste.
Pour the cheese sauce evenly over the potato mixture in the baking dish, making sure that all of the potatoes are coated. Top with additional grated cheese and chopped fresh herbs for added visual appeal.
Cover the dish with aluminum foil or a lid and bake at 375°F (190°C) for about 45-50 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown. Remove the foil or lid during the last 10-15 minutes of baking to allow the crust to form.
Once the dish is done cooking, remove it from the oven and let it rest for a few minutes before serving. Scalloped potatoes au gratin are best served warm, garnished with additional herbs and cheese if desired. This comforting casserole can be refrigerated or frozen for later use, but it’s always best when fresh and straight from the oven.
Scalloped Potatoes au Gratin is a classic French-inspired dish that has been adapted into many variations across the world, but its core remains the same: thinly sliced potatoes layered in a creamy bechamel sauce and baked until golden brown.
The beauty of this recipe lies not only in its simplicity but also in the depth of flavors it develops during baking. A well-crafted Scalloped Potatoes au Gratin can elevate any meal, from casual comfort food to formal dinner gatherings.
For a truly authentic taste, you’ll start by choosing the right potatoes. High-starch potatoes such as Russet or Idaho work best because they yield a crispy exterior and creamy interior when cooked. Avoid waxy potatoes like new potatoes or red potatoes for this recipe, as they retain their texture and don’t break down well.
Next, prepare your bechamel sauce, the foundation of Scalloped Potatoes au Gratin. A traditional bechamel is a white sauce made with butter, flour, and milk. To enhance flavor, you can add aromatics such as garlic or onions sautéed in butter at the beginning.
Now it’s time to assemble your dish. Thinly slice about 2 pounds of potatoes using a mandoline for uniform thickness. In a greased baking dish, create an initial layer of overlapping potato slices, followed by a generous pouring of bechamel sauce. Continue alternating layers until you’ve used up all the ingredients, finishing with a layer of bechamel on top.
Before putting it in the oven, sprinkle grated cheese such as Gruyère or Parmesan over the final layer of potatoes. This will not only enhance flavor but also contribute to a golden brown crust during baking.
Cover your dish loosely with aluminum foil and bake at 375°F for about 45 minutes, allowing the potatoes to tenderize and the sauce to thicken. Remove the foil and continue baking until the top is golden brown and crispy, which should take another 20-25 minutes depending on your oven.
Finally, remove your Scalloped Potatoes au Gratin from the oven and let it rest for a few minutes before serving hot. This classic dish pairs well with roasted meats, steamed vegetables, or even a simple green salad for a satisfying meal.
Melt 2 tablespoons of butter in a large skillet over medium heat.
To begin the recipe for Scalloped Potatoes Au Gratin, start by preheating the oven to 375°F (190°C). This will ensure that it is hot and ready to go when you need it.
Melt 2 tablespoons of butter in a large skillet over medium heat. This will give the potatoes a rich and creamy flavor. Once melted, add 1 cup of chopped onion and sauté until softened, about 3-4 minutes. This step is essential in creating a flavorful base for your potatoes.
Next, peel and thinly slice 2 pounds of potatoes. You can use a mandoline or sharp knife to get even, thin slices. Place the sliced potatoes in a separate bowl and sprinkle with salt to draw out excess moisture. This will help prevent them from becoming too soggy during cooking.
In the skillet with melted butter and sautéed onions, add 2 cups of grated cheddar cheese and stir until combined. You can also add other types of cheese, such as Parmesan or Gruyère, to create a more complex flavor profile.
Now it’s time to assemble the potatoes au gratin. Begin by creating a layer of sliced potatoes in the bottom of a 9×13 inch baking dish. You should be able to get about 3-4 layers, depending on how thinly you sliced them. Sprinkle each layer with salt and pepper to taste.
Between each layer of potatoes, drizzle some of the cheese sauce from the skillet and sprinkle with additional grated cheese. This will help bind everything together and create a rich, creamy texture.
Once all the layers are in place, top the dish with additional grated cheese and a sprinkle of paprika for garnish. Cover the baking dish with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and bubbly.
Finally, remove the potatoes au gratin from the oven and let it rest for 10-15 minutes before serving. This will allow the cheese to set and make it easier to slice.
Serve hot and enjoy! Scalloped Potatoes Au Gratin is a delicious side dish that’s sure to become a family favorite. The combination of creamy cheese sauce, tender potatoes, and crunchy top makes it a satisfying meal any time of year.
Add half of the sliced potatoes to the skillet, cut side down.
This recipe for Scalloped Potatoes au Gratin is a classic dish that combines thinly sliced potatoes with creamy cheese and rich cream to create a decadent side dish perfect for special occasions.
To make this recipe, you will need the following ingredients
- 4-5 large potatoes, thinly sliced
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 1/2 cup heavy cream or whole milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Now, let’s start cooking! To begin, preheat your oven to 375°F (190°C).
Add half of the sliced potatoes to the skillet, cut side down. This will help them get crispy on the bottom.
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Then, sprinkle the grated Gruyère cheese into the saucepan and stir to combine with the garlic and butter mixture.
Now it’s time to add the flour to thicken the sauce. Stir in the all-purpose flour and cook for 1-2 minutes until lightly browned.
Ahh, but we’re not done yet! Gradually pour in the heavy cream or whole milk, whisking constantly to avoid lumps.
Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 5-7 minutes until slightly thickened.
While the sauce is cooking, sprinkle some grated cheese over the potatoes in the skillet. This will help them get all melty and gooey!
Now that the sauce has finished cooking, remove it from the heat and set it aside to cool slightly.
Add the remaining sliced potatoes to the skillet on top of the cheese-covered ones. You may need to trim some of the potato slices to fit them all in there.
Next, pour the cooled sauce over the potatoes in the skillet. Make sure they’re fully covered with the cheesy goodness!
Transfer the skillet to the preheated oven and bake for 25-30 minutes until the top is golden brown and bubbly.
Remove the skillet from the oven and let it cool for a few minutes before serving. This will help the potatoes set and make them easier to slice and serve.
Cook for 57 minutes or until they’re golden brown and tender.
This recipe is a classic twist on traditional scalloped potatoes, with the added richness and depth of flavor that comes from cooking them au gratin.
To begin, preheat your oven to 375°F (190°C). This will ensure that your dish cooks evenly and at the right temperature throughout.
Next, peel 3-4 large potatoes and slice them into 1/8-inch thick rounds. You can use a mandoline or sharp knife to get even, thin slices.
In a separate bowl, mix together 2 tablespoons of unsalted butter, softened; 1/2 cup of grated cheddar cheese; 1/4 cup of all-purpose flour; and 1/2 teaspoon of salt. This will be your roux mixture, which you’ll use to thicken the cream sauce.
In a large saucepan over medium heat, melt 2 tablespoons of butter. Add in the sliced onions and cook until they’re softened and translucent, about 5-7 minutes.
Add in the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Now it’s time to add in the cream sauce ingredients: 1 cup of heavy cream; 1/2 cup of grated cheddar cheese; and a pinch of black pepper. Stir until the cheese is melted and the sauce has thickened slightly, then set aside for later use.
In a separate baking dish, create a layer of potatoes by arranging about half of them in a single layer at the bottom of the dish. You can overlap them slightly, but try to maintain even spacing between each potato slice.
Next, pour about 1/4 cup of the cream sauce over the top of this first layer of potatoes. Sprinkle with some grated cheese and chopped herbs (such as parsley or thyme) for added flavor.
Cover your baking dish with aluminum foil or parchment paper to prevent moisture from escaping during cooking. This will ensure that your potatoes cook evenly and retain their flavor and texture throughout.
Transfer your baking dish to a preheated oven and bake for 30 minutes, then carefully remove the foil and continue baking for an additional 27 minutes, or until the potatoes are golden brown and tender.
The total cooking time should be around 57 minutes. However, keep in mind that every oven is different and may require more or less cooking time depending on your specific model and temperature settings.
Scalloped potatoes are a classic comfort food dish that has been enjoyed by people for generations. They consist of thinly sliced potatoes layered in a baking dish, topped with a creamy sauce and baked until golden brown.
The Scalloped Potatoes au Gratin recipe is a variation of this traditional dish that originated in France. The word “au gratin” means “with a crust” or “baked under the crust,” referring to the golden-brown, crunchy topping that forms on top of the potatoes when they’re baked.
The key to making Scalloped Potatoes au Gratin is to use high-quality ingredients and to pay attention to the layering process. You want to create layers of potatoes that are evenly spaced and not too thick or too thin. This will ensure that the potatoes cook evenly and that the sauce penetrates all the way through.
To make Scalloped Potatoes au Gratin, you’ll need the following ingredients
- 4-6 medium-sized potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups heavy cream or whole milk
- 1/2 cup grated cheddar cheese (optional)
- 1/4 cup chopped fresh parsley or chives (optional)
- Salt and pepper to taste
Start by preheating your oven to 375°F (190°C). While the oven is heating up, prepare the potatoes. Peel and thinly slice them using a mandoline or a sharp knife.
In a large mixing bowl, combine the sliced potatoes, butter, salt, and pepper. Toss until the potatoes are evenly coated with butter and seasonings.
Next, create your layers in a 9×13-inch baking dish. Start by creating a thin layer of potatoes on the bottom of the dish. This will help prevent them from sticking to the dish as they cook. Then, sprinkle a pinch of flour over the top of the potatoes and repeat this process until you’ve used up all your ingredients, ending with a layer of cheese and parsley (if using).
Once you’ve assembled your Scalloped Potatoes au Gratin, bake them in the preheated oven for 45-60 minutes, or until they’re golden brown on top and bubbly throughout.
The final result is a rich and creamy casserole topped with a crunchy, golden-brown crust. This dish is perfect as a side or main course for special occasions or everyday meals.
Assembling the Casserole
To assemble the casserole for Scallop Potatoes au Gratin, follow these steps:
First, preheat your oven to 375°F (190°C).
Next, select a suitable baking dish for the casserole. A round or oval ceramic dish with low sides works well, as it allows even browning of the potatoes.
Makes sure that your baking sheet is covered with aluminum foil or parchment paper to prevent any mess during cooking.
To assemble the casserole
- Thinly slice 2 pounds (1 kg) of high-quality, preferably organic, Russet or Idaho potatoes using a mandoline or sharp knife.
- Place half of the sliced potatoes in an even layer at the bottom of your prepared baking dish. You can slightly overlap them to ensure that they all get cooked evenly.
- Sprinkle half of the grated cheese (about 1 cup) over the potatoes, followed by half of the chopped fresh chives or parsley and a pinch of salt.
- Add the remaining sliced potatoes on top of the first layer, slightly overlapping them again.
- Spread the second layer with the remaining grated cheese (about 1 cup) over the top layer of potatoes.
- Sprinkle the additional chives or parsley on top and add a pinch of salt to taste.
Now you can cover your casserole dish with aluminum foil and bake for
45-50 minutes, if using a round baking dish and baking at 375°F (190°C).
30-40 minutes, if using an oval dish or increasing the oven temperature to 400°F (200°C)
When you remove the foil for the last few minutes of cooking, check that the top layer of potatoes is nicely browned. If not, return it to the oven for a couple more minutes.
Once the casserole has finished baking, take it out and let it rest for 10-15 minutes before serving to allow the flavors and cheese to set.
This dish serves 6 people and is sure to become one of your go-to comfort food recipes!
A classic French-inspired side dish that elevates the humble potato to new heights, Scalloped Potatoes au Gratin is a recipe that’s sure to become a staple in any home cook’s repertoire. This rich and creamy casserole is made by layering thinly sliced potatoes with a flavorful mixture of butter, cream, garlic, and cheese, then baking until golden brown and bubbly.
The key to this recipe’s success lies in the precise balance of flavors and textures. Thinly slicing the potatoes allows them to cook evenly and prevents them from becoming too thick or dense. The use of high-quality cheese, such as Gruyère or Comté, adds depth and richness to the dish, while the cream and butter provide a luxurious smoothness.
To begin, preheat your oven to 375°F (190°C). Peel and thinly slice 3-4 large potatoes into rounds that are about 1/8 inch thick. You’ll need about 2 pounds of potatoes for this recipe, so feel free to adjust the quantity as needed.
In a large mixing bowl, combine the sliced potatoes with 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup heavy cream or whole milk; 2 cloves minced garlic; and 1 cup grated cheese. Toss gently until the potatoes are evenly coated with the mixture.
Next, transfer half of the potato mixture to a 9×13 inch baking dish that’s been greased with butter. Top with another layer of sliced potatoes, followed by the remaining cheese and cream mixture.
Repeat this process one more time, finishing with a layer of potatoes on top. You can sprinkle some additional grated cheese on top for good measure.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are cooked through.
Remove from the oven and let it rest for 10-15 minutes before serving. Scalloped Potatoes au Gratin are best served warm, straight from the oven, so try to resist the temptation of sneaking a slice (or two) before your guests arrive!
This recipe makes 6-8 servings and can be easily scaled up or down depending on your needs. You can also customize it by adding diced ham, bacon, or herbs to suit your taste preferences.
In a separate saucepan, melt the remaining butter over low heat.
To make the creamy and rich sauce that will top our scalloped potatoes, we’ll be starting by melting the remaining butter in a separate saucepan over low heat.
This is an important step, as we want to create a smooth and even texture for our sauce. By keeping the heat low, we can prevent the butter from burning or separating, which would give our dish an unpleasant flavor and consistency.
As the butter begins to melt, it will start to release its aroma into the air, filling your kitchen with the sweet scent of dairy. This is a sure sign that you’re on the right track!
Once the butter has fully melted, you can add in any additional ingredients that you like. In this case, we recommend adding in some grated cheese – such as Gruyère or Parmesan – to give our sauce an extra burst of flavor.
The cheese will start to melt into the butter, creating a creamy and smooth consistency. You may need to stir the mixture occasionally to prevent it from sticking to the bottom of the pan.
As you continue to cook the sauce over low heat, you’ll start to notice that it’s thickening slightly. This is due to the cheese melting and combining with the butter. Don’t worry – this is a good thing! It means that our sauce is developing the rich and creamy texture that we’re after.
Continue to cook the sauce for a few more minutes, until it has reached your desired consistency. You can test this by drizzling some of the sauce onto a plate or into a bowl – if it’s still too runny, simply give it a bit more heat and stir occasionally until it reaches the perfect consistency.
Once our sauce is complete, we can start to assemble the scalloped potatoes. This involves placing a layer of sliced potatoes in the bottom of a baking dish, followed by a dollop of our creamy cheese sauce.
Repeat this process several times, ending with a layer of cheese on top. Then, pop the dish into the oven and bake until the potatoes are tender and the top is golden brown.
Add the Gruyère cheese and stir until melted and smooth.
To add the Gruyère cheese to the Scalloped Potatoes au Gratin Recipe, you will need to follow a few simple steps. Firstly, remove the dish from the oven and carefully take out the potatoes that are tender and easily pierced with a fork.
Next, sprinkle the grated Gruyère cheese evenly over the top layer of potatoes in the baking dish. You can use as much or as little cheese as you like, but a good rule of thumb is to use about 1/2 cup of grated cheese per 2 cups of potatoes.
Once the cheese has been sprinkled over the top of the potatoes, return the dish to the oven and continue baking for an additional 10-15 minutes, or until the cheese is melted and smooth. You can check on the cheese by gently tilting the dish from side to side – if it’s still a bit grainy in places, just pop the dish back into the oven for another 5 minutes or so.
As the cheese melts, you’ll start to see it form a creamy, golden-brown crust over the top of the potatoes. This is perfectly normal and is actually one of the most delicious parts of the Scalloped Potatoes au Gratin Recipe – just be careful not to let it get too dark or crispy!
Once the cheese has melted and formed a smooth, creamy layer over the top of the potatoes, remove the dish from the oven and let it cool for a few minutes before serving. You can serve the Scalloped Potatoes au Gratin hot, garnished with some chopped fresh herbs like chives or parsley if desired.
The finished Scalloped Potatoes au Gratin should be creamy, cheesy, and utterly delicious – with a lovely, golden-brown crust over the top of the potatoes. This recipe is perfect for special occasions or just a comforting, homestyle meal that’s sure to become a family favorite!
In a greased 9×13 inch baking dish, create a layer of cooked potatoes.
Top with half of the Gruyère mixture, followed by half of the cheddar cheese.
The recipe for Scalloped Potatoes au Gratin is a rich and creamy dish that combines tender potatoes with a blend of savory cheeses.
To begin, it’s essential to prepare the Gruyère mixture by grating the cheese into fine shreds. This allows it to melt evenly and distribute its flavor throughout the dish.
Next, divide the Gruyère mixture in half to ensure even coverage of the potatoes.
Place one half of the Gruyère mixture at the bottom of a baking dish or casserole, spreading it out evenly to cover the surface. This layer serves as the foundation for the cheese and potato combination.
Following this initial layer, add a portion of your scalloped potatoes on top. These can be thinly sliced or diced depending on the desired texture.
Then, sprinkle half of the cheddar cheese over the potatoes. The cheddar adds a sharpness to balance out the richness of the Gruyère, creating a harmonious flavor profile.
The second layer involves repeating this process in reverse order: adding another portion of scalloped potatoes followed by the remaining half of the cheddar cheese, and finally topping it off with the remaining half of the Gruyère mixture.
The Scalloped Potatoes au Gratin recipe is a classic French dish that has been perfected by many home cooks over the years. It’s a simple yet elegant side dish that pairs perfectly with roasted meats, vegetables, or as a standalone main course for vegetarians.
This recipe begins with 3-4 large potatoes, peeled and thinly sliced using a mandoline or sharp knife. The slices should be as uniform in thickness as possible to ensure even cooking.
Next, preheat the oven to 375°F (190°C). In a separate bowl, combine 2 tablespoons of unsalted butter, softened, with 1/4 cup of all-purpose flour. This mixture serves as the roux, which will thicken the cream sauce later on.
In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the flour and whisk continuously to prevent lumps from forming. Cook for about 1 minute or until the mixture is lightly golden and has a nutty aroma.
Gradually pour in 1 cup of heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until it thickens and coats the back of a spoon.
Remove the saucepan from the heat and stir in 1/4 cup of grated Gruyère cheese (you can substitute with other hard cheeses, such as Cheddar or Emmental) and season with salt and pepper to taste. Let it cool slightly before using it in the next step.
In a greased 9×13-inch baking dish, create a layer of overlapping potato slices. Brush them lightly with the cream sauce mixture, followed by sprinkling some grated cheese over the top. Repeat this process two more times, finishing with a layer of potatoes at the top and covering it with the remaining cream sauce.
Transfer the dish to the preheated oven and bake for 35-40 minutes or until the potatoes are tender, golden brown, and bubbly. If desired, use a broiler for an extra 5-10 minutes to achieve a crispy, caramelized crust on top.
Remove from the oven and let it rest for a few minutes before serving hot. This dish is perfect as a comforting side or as a main course, garnished with fresh herbs such as thyme or rosemary.
Baking and Serving
Baking and serving scalloped potatoes au gratin is a delightful process that requires some preparation, patience, and attention to detail. This classic French dish has been enjoyed for centuries and is still a staple in many households today.
To begin, preheat your oven to 375°F (190°C). While the oven is heating up, prepare your ingredients according to the recipe:
6 large potatoes, thinly sliced
1/4 cup unsalted butter, softened
2 cloves garlic, minced
1 cup grated Gruyère cheese
1/2 cup heavy cream or whole milk
2 sprigs of fresh thyme, chopped (optional)
Salt and pepper to taste
In a large saucepan, combine the sliced potatoes and enough cold water to cover them. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
Drain the potatoes and set them aside on a plate or tray lined with paper towels. In the same saucepan, melt 2 tablespoons of butter over low heat. Add the garlic and cook for 1 minute, until fragrant.
In a separate bowl, combine the Gruyère cheese, heavy cream or whole milk, thyme (if using), salt, and pepper. Stir until smooth and creamy.
Butter a 9×13-inch baking dish and arrange half of the cooked potatoes in the bottom of the dish in an even layer. Pour half of the cheese sauce over the potatoes, followed by another layer of potatoes, and finally the remaining cheese sauce.
Dot the top of the dish with the softened butter and sprinkle with grated cheese (if desired). Bake the scalloped potatoes au gratin for 35-40 minutes, or until they are golden brown and bubbly on top. The internal temperature should reach at least 180°F (82°C) to ensure food safety.
Remove the dish from the oven and let it cool for a few minutes before serving hot. Traditionally, scalloped potatoes au gratin is served as a side dish or accompaniment to roasted meats or vegetables. Enjoy!
Cover the casserole with aluminum foil and bake at 375°F for 30 minutes.
To complete the final step of the Scalloped Potatoes au Gratin recipe, cover the casserole with aluminum foil to ensure that it bakes evenly and prevents overcooking. This layer of protection will help maintain the moisture and flavor within the dish.
Next, place the covered casserole in a preheated oven set at 375°F (190°C). Ensure that the oven is calibrated accurately to guarantee precise temperature control.
The baking time for this recipe has been predetermined as thirty minutes. During this period, the potatoes will undergo a transformation, absorbing flavors and developing a rich, creamy texture.
After thirty minutes have elapsed, carefully remove the casserole from the oven using oven mitts or tongs to protect your hands from burns. Avoid sudden movements that could cause the dish to spill or slide.
Allow the casserole to rest for a few minutes before serving. This brief pause enables the flavors to meld together and the potatoes to absorb any remaining sauce, resulting in a more harmonious taste experience.
Once ready, carefully lift the edge of the aluminum foil to inspect the casserole’s surface. If it appears golden brown and bubbly, proceed with serving it immediately.
Slice the Scalloped Potatoes au Gratin into portions, garnishing each serving with chopped fresh herbs such as parsley or chives, if desired. Serve hot and enjoy the delightful combination of tender potatoes, rich sauce, and crispy top.
Remove the foil and continue baking for an additional 1015 minutes, or until golden brown on top.
To complete the Scalloped Potatoes au Gratin recipe, it’s essential to remove the foil that was initially covering the baking dish. This allows for even browning and crisping of the top layer of potatoes, which is a key component of this dish.
Once the foil has been removed, continue baking the Scalloped Potatoes au Gratin for an additional 10-15 minutes. The goal here is to achieve a golden brown color on top of the potatoes. This not only adds visual appeal but also enhances the overall flavor and texture of the dish.
Keep in mind that the exact baking time may vary depending on your oven and the specific ingredients used. However, as a general rule of thumb, 10-15 minutes should be sufficient to achieve the desired level of browning. Be sure to check on the potatoes periodically during this time to avoid overcooking.
The finished Scalloped Potatoes au Gratin should have a rich, golden brown color on top, with a creamy and flavorful interior. The potatoes should be tender but still retain some firmness, indicating that they’re cooked through but not mushy or overcooked.
TheScalloped Potatoes au Gratin recipe is a classic French-inspired side dish that combines thinly sliced potatoes, cream, and cheese for a rich and satisfying flavor.
To begin, you will need the following ingredients
- Potatoes: 3-4 large potatoes, peeled and thinly sliced (about 1/8 inch thick)
- Butter: 2 tablespoons unsalted butter, softened
- All-purpose flour: 2 tablespoons all-purpose flour
- Milk: 1 cup heavy cream or whole milk
- Cheese: 1 cup grated Gruyère cheese, divided
- Seasonings: Salt and pepper to taste, and optional fresh herbs (such as thyme or parsley)
The steps to prepare this recipe are as follows
- Preheat oven Preheat the oven to 375°F (190°C).
- Butter baking dish: Butter a 9×13-inch baking dish.
- Add potatoes and cream mixture: Arrange one-third of the sliced potatoes in the prepared baking dish. In a separate bowl, whisk together the softened butter, flour, milk, salt, and pepper until smooth. Pour half of this cream mixture over the potatoes, followed by half of the grated cheese.
- Repeat layers: Repeat steps 3 for two more layers: potatoes, cream mixture, and cheese.
Cover and bake Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the top is golden brown (about 25-30 minutes longer).
Let the Scalloped Potatoes au Gratin rest for a few minutes before serving, garnished with chopped fresh herbs if desired.
Variations
Add-ins
Add-ins are a crucial component in creating a mouth-watering dish like Scalloped Potatoes au Gratin. These small yet flavorful additions can elevate the entire recipe and take it to a whole new level.
In this specific recipe, some popular add-ins that pair well with scalloped potatoes include caramelized onions, diced bell peppers, chopped fresh herbs such as parsley or thyme, grated cheese like cheddar or Parmesan, cooked bacon or ham, sautéed mushrooms, and even a sprinkle of paprika for added depth.
When selecting add-ins, consider the flavor profile you want to achieve with your Scalloped Potatoes au Gratin. For example, if you prefer a smoky flavor, add some diced cooked bacon or smoked Gouda cheese. If you’re looking for something more savory, try adding sautéed mushrooms or chopped fresh herbs.
One key thing to remember when incorporating add-ins is to not overdo it – a few select ingredients can go a long way in adding flavor without overpowering the dish. It’s also essential to balance flavors and textures within your add-ins to avoid creating a clashing or unappetizing combination.
A few additional tips for making the most of your add-ins include:
Sautéing them before adding them to the potato mixture can help bring out their natural flavors and create a richer overall taste experience.
Mixing them into the potato layer as you go rather than just sprinkling on top allows their flavors to meld with the potatoes more evenly.
Choosing add-ins that complement or enhance the existing ingredients in your recipe – for example, adding cooked bacon to balance out the sweetness of caramelized onions.
Ultimately, experimenting with different add-ins and finding what works best for you is key to creating a truly unique and delicious Scalloped Potatoes au Gratin dish that becomes a staple in your household or culinary repertoire.
A delicious and classic French-inspired side dish, Scalloped Potatoes au Gratin is a staple in many high-end restaurants and home kitchens alike. This rich and creamy potato casserole is sure to impress family and friends with its golden-brown, crispy top and tender, cheesy interior.
The key to making an exceptional Scalloped Potatoes au Gratin lies in the quality of ingredients used. For this recipe, you will need thinly sliced potatoes (preferably Russet or Idaho), unsalted butter, heavy cream, grated Gruyère cheese, granulated garlic powder, salt and pepper, and a sprinkle of paprika for added visual appeal.
To begin, preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish with butter. Next, create the potato layers by arranging overlapping slices in the prepared dish, allowing some edges to peek through. Don’t overcrowd the potatoes as they will need room to cook evenly.
After the first layer of potatoes is in place, pour a tablespoon or two of heavy cream over them, followed by sprinkling Gruyère cheese evenly over the top. Add a pinch of salt and pepper to taste, then repeat this process for 3-4 more layers, finishing with a generous sprinkle of grated Gruyère cheese.
Now that your potato stack is complete, cover the dish tightly with aluminum foil and bake in the preheated oven for about 45 minutes or until the potatoes are almost cooked through. Remove the foil during the last 15-20 minutes to allow the top layer to brown and crisp up.
As soon as you take the Scalloped Potatoes au Gratin out of the oven, let it rest for a few minutes to allow the cheese to set before serving hot. Garnish with chopped fresh parsley or chives if desired, but be sure not to burn yourself on the dish as it will be scorching hot.
This indulgent potato casserole is perfect for holiday gatherings, special occasions, or simply a cozy dinner at home with loved ones. When you’re ready to treat your taste buds and impress others, try this easy-to-follow Scalloped Potatoes au Gratin Recipe. Enjoy!
Cooked bacon, diced ham, or chopped herbs like parsley or thyme
The Scalloped Potatoes au Gratin recipe is a rich and creamy side dish that combines the comfort of scalloped potatoes with the flavors of cooked bacon, diced ham, or chopped herbs.
This recipe serves 6-8 people and can be made in about an hour. The ingredients include 3 large potatoes, peeled and thinly sliced, 2 tablespoons butter, 1/2 cup grated cheese (such as cheddar or Parmesan), 1/4 cup all-purpose flour, 1 cup milk, salt and pepper to taste, 6 slices of cooked bacon, diced ham or chopped herbs like parsley or thyme.
Preheat the oven to 375°F (190°C). In a large saucepan, combine the sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the potatoes are slightly tender.
Drain the potatoes and set them aside. In a separate pan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly add the milk, whisking continuously to avoid lumps.
Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens. Remove from heat and stir in the grated cheese until melted and smooth. Season with salt and pepper to taste.
In a greased 9×13-inch baking dish, create a layer of potatoes. You can overlap them slightly. Pour some of the cheese sauce over the potatoes, followed by a sprinkle of cooked bacon or diced ham, if using. Repeat this process until all ingredients are used up, finishing with a layer of cheese on top.
Dot the top with chopped herbs like parsley or thyme for added flavor and visual appeal. Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Serve hot, garnished with additional chopped herbs if desired. This Scalloped Potatoes au Gratin recipe is a delicious and satisfying side dish that’s perfect for special occasions or weeknight meals alike.
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