Creamy Potatoes au Gratin (Dauphinoise) | Kitchenstagram
Potatoes au Gratin, also known as Dauphinoise potatoes, are the epitome of potato perfection. This French classic features layers of thinly sliced potatoes bathed in a luxurious blend of cream, butter, cheese and aromatic thyme. It’s a dish that exudes indulgence and comfort, making it a ultimate make-ahead side dish.
This recipe’s simplicity belies its incredible flavour, making it a versatile accompaniment to any main course. Whether serves alongside Garlic-Herb-Butter Roast Chicken or Baked Chicken Meatballs in Lemon Butter sauce or Chicken Meatballs in Creamy Mustard Sauce, its creamy, cheesy and curby goodness enhances every bite.
Once you have shared this delectable dish at a potluck party, be prepared for endless requests to bring it again and again. Having personally relied on this recipe for decades- it never disappoints. Potatoes au Gratin: a timeless classic that elevates any meal to extraordinary heights.
What’s the difference between Potatoes au Gratin and Scalloped Potatoes?
The key distinction between Potatoes au Gratin and scalloped potatoes lies in the presence of cheese. Potatoes au Gratin typically include cheese, while scalloped potatoes traditionally do not. scalloped potatoes primarily consists of a flour-butter-milk roux. In contrast, Potatoes au Gratin are richly indulgent, made with cream, butter and cheese, exemplifying pure culinary indulgence.
What type of potatoes to use for au gratin?
For the perfect Potatoes au Gratin, selecting the right potatoes is crucial. Opting for starchy varieties ensures that your dish achieves that desired creamy texture beneath its golden cheesy topping. In India, Chandramukhi, lauvkar, are an excellent choice. Yukon gold potatoes are also worth considering for their starch content. Avoiding waxy potatoes is essential, as they tend to create layers that separate, resulting in a less cohesive dish. With the right potato selection, your Potatoes au Gratin will surely impress, boasting a harmonious blend of creamy, cheesy goodness beneath a delightful crust.
Ingredients of Potatoes au Gratin:
Potatoes au Gratin is a classic comfort dish that marries the creaminess of the potatoes with the richness of cheese. To prepare this dish, you’ll need a handful of key ingredients.
Potatoes: Start with the main ingredient potatoes. Opt for Chandramukhi potatoes, thinly sliced to achieve that perfect texture. Alternatively Yukon gold can be used for a slightly different flavour profile.
Sweet potatoes: For a tidy presentation, opt for long, uniformly- shaped sweet potatoes when preparing this dish. However, don’t fret if you can’t find exact matches, any sweet potato will do! Uniform slices ensure even cooking and a visually appealing final product. Enjoy the versatility of this humble yet nutritious root vegetable.
Onion: Thinly sliced onions add a subtle sweetness layers of flavour and texture that complements the potatoes.
Butter: The foundation of richness comes from butter, which melds beautifully with the potatoes and onions during baking.
Heavy cream: To achieve the luscious creaminess of this dish, heavy cream is indispensable. While substitutions like half and half or whole milk are plausible, heavy cream reigns supreme, ensuring a velvety texture without any clumps.
Garlic: Fresh garlic adds aromatic depth, infusing the dish with irresistible flavour. Just a couple of cloves will do the trick, subtly enhancing the overall taste.
Seasonings: Seasonings play a crucial role in elevating the flavour profile. Freshly ground black pepper adds a hint of spice, while a pinch of nutmeg adds depth and warmth. And of course salt enhances the potatoes inherent savory goodness.
Herb: Combination of garlic and Thyme is a pure heaven.
Cheese: Finally the pièce de résistance, cheese. Choose your favourite melting cheese, whether its cheddar, Havarti, Colby or Gruyère cheese. For extra flavour, consider a combination of mozzarella, parmesan and cheddar. The boldness of sharp cheddar is a nice balance to the creamy, indulgent sauce that fills the dish. Grating your own cheese is recommended for optimal melting, as pre-shredded varieties may contain anti-caking agents that hinder the melting process.
Can you make Potatoes au Gratin ahead of time?
Absolutely! Potatoes au Gratin can indeed be made ahead of time, which is especially convenient for holiday cooking. Simply assemble the dish, wrap ii in plastic wrap ad refrigerate it. Ensure that the potatoes are completely covered in the sauce to prevent discolouration. When you are ready to bake it, take it out of the fridge about 30 minutes beforehand to allow it to come to room temperature. Then pop it in the oven. It may require extra minutes of cooking time compared to if you were baking it immediately after assembly. This make-ahead capability makes it a versatile and time-saving option for any occasion.
Storage Tips:
Refrigerate: To store Potatoes au Gratin, use a shallow, airtight container in the fridge. Reheat, covered with foil, in a preheated 375°F oven until heated through and bubbly.
Freeze: Freezing Potatoes au Gratin is not recommended due to their high dairy content. Dairy products can separate when frozen, compromising texture and taste.
Ingredients
2 Chandramukhi Potatoes or any starchy potatoes
2 Sweet potatoes
1 no. Onion, sliced into rings
2 tbsp Butter
Salt to taste
1/4 tsp Nutmeg, grated
1 tbsp Black Pepper powder
1 tbsp Red chili paste
1 tsp Dried Thyme
1 tbsp Garlic (minced)
2 cups Heavy cream
1 cup Cheddar Cheese
1 cup Mozzarella Cheese
1/2 cup Parmesan Cheese
Preparation
- Step 1: Preheat oven to 180°C or 375°F.
- Step 2: Wash the sweet potatoes and potatoes and slice into 1/8” thin slices. Slice the onion in rings as thin as possible.
- Step 3: Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of potato and onion. Repeat with the remaining sweet potatoes, potatoes and onions.
- Step 4: In a mug combine heavy cream, minced garlic, salt, black pepper powder, grated nutmeg and red chili paste. Mix until combine.
- Step 5: Then add Cheddar and mozzarella cheese and mix until combine.
- Step 6: Pour the cream sauce over the arranged potato layer. Then add butter and sprinkle some dried thyme.
- Step 7: Cover with foil and bake for 1 hour to 1 1/2 hour or until the potatoes in the middle are soft. You can use a knife for testing.
- Step 8: After the testing, remove foil, top with parmesan, Cheddar and mozzarella cheese. Bake for a further 10-15 minutes or until golden and bubbly.
- Step 9: Let it stand for few minutes before serving. Enjoy!!
Pro tips:
For the best Potatoes au Gratin, ensure your potato slices are evenly cut, approximately 1/8 inch thick, using a mandolin for consistency.
Avoid squishing them, leave space between slices for even cooking and intersperse with onion slices for added flavour.
Hand-shred cheese for better melting.
Season your cheese sauce to taste, as preferences vary and remember it coats many potatoes.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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