Potatoes au gratin is one of those dishes that you can serve to the family on a weeknight or to your guests at a dinner party. It’s easy to make, tastes rich and decadent, and it’s always a hit. For Potato au gratin I use russet potatoes. The starchy flesh is best for soaking up all that creamy sauce while keeping the thinly sliced potatoes from falling apart while baking.
Tips for making the best potato au gratin
- Use russet potatoes as the starchy skin is perfect for soaking up the cheesy sauce.
- When simmering the cream, make sure it’s heating over a low flame to prevent burning.
- Nutty gruyere and a little parmesan is delicious in this recipe however you can also use cheddar if you’d like.
What you’ll need to make potato au gratin
Q & A
What’s the difference between scalloped potatoes and potato au gratin?
Scalloped potatoes generally don’t include cheese. Potato au gratin calls for lots of cheese added to the potato layers and on top of the dish.
Why did my potato au gratin curdle?
Curdling can sometimes be caused by high heat. Make sure your sauce is creamy and think prior to pouring over your potatoes. Instead of layering the grated cheese and milk or cream, I mix all the ingredients up at once and pour over the potatoes. As a last step you can sprinkle a little extra cheese over the potatoes along with sliced onion if you’d like.
- 6 medium or about 2 pounds of russet potatoes sliced thin
- 2 cloves garlic, minced
- 1 small onion, sliced thin
- ¾ teaspoon salt
- 1 1/2 cups milk plus 1/2 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons flour
- freshly ground black pepper to taste
- 1/4 teaspoon freshly grated nutmeg to taste
- 2 cups freshly shredded Gruyere or cheddar cheese (reserve 1/2 cup topping)
Read associated blog post for Q&A.