Au Gratin Potatoes: A Creamy, Dreamy Side Dish Recipe
Au gratin potatoes are a classic side dish that's always a crowd-pleaser. Their creamy, cheesy goodness pairs perfectly with almost any main course, making them a staple at holiday gatherings and weeknight dinners alike. This guide will walk you through creating the perfect au gratin potatoes, covering everything from ingredient selection to achieving that flawlessly crisp top.
Choosing Your Potatoes: The Foundation of Flavor
The key to truly amazing au gratin potatoes lies in choosing the right potatoes. Russet potatoes are a popular choice due to their fluffy interior and ability to hold their shape when baked. However, Yukon Gold potatoes offer a delightful sweetness and creamy texture that some prefer. Experiment to find your favorite! No matter your choice, make sure your potatoes are firm and free of blemishes.
Preparing the Potatoes: Precision is Key
Proper preparation is crucial for achieving that perfectly creamy texture.
- Wash and Peel: Thoroughly wash your potatoes and peel them. For a rustic look, you can leave the skins on, but be sure to scrub them well.
- Thinly Slice: Using a mandoline slicer or a sharp knife, slice the potatoes thinly and evenly (about 1/8 inch thick). Consistent thickness ensures even cooking.
- Soak (Optional): Soaking the sliced potatoes in cold water for about 30 minutes can help remove excess starch, leading to a crispier finish. This step is optional but recommended.
The Creamy Sauce: A Symphony of Flavors
The creamy sauce is the heart of your au gratin potatoes. A classic béchamel sauce forms the base, enhanced with a rich blend of cheeses.
Ingredients for the Creamy Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk or cream (heavy cream for extra richness)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups shredded cheese (a blend of Gruyère, cheddar, and Parmesan is excellent)
Making the Sauce:
- Melt the butter: Melt the butter in a medium saucepan over medium heat.
- Make a roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth.
- Gradually add the milk/cream: Slowly whisk in the milk or cream, ensuring no lumps form.
- Simmer and Season: Bring the sauce to a simmer, stirring occasionally, until it thickens slightly. Season with salt, pepper, garlic powder, and onion powder.
- Stir in the cheese: Reduce heat to low and stir in the shredded cheese until melted and smooth.
Assembling and Baking: The Final Touches
With the potatoes prepared and the sauce ready, it's time to assemble and bake your au gratin potatoes.
- Layer the potatoes: Layer the thinly sliced potatoes in a greased 9x13 inch baking dish, overlapping slightly. Pour a layer of the cheese sauce over the potatoes. Repeat until all potatoes and sauce are used.
- Top with cheese (optional): Sprinkle extra cheese on top for an extra cheesy crust.
- Bake: Bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Cover the dish with foil for the first 30 minutes to prevent the top from browning too quickly.
Tips for Perfect Au Gratin Potatoes:
- Don't overcrowd the baking dish: This ensures even cooking.
- Use a thermometer: Check the internal temperature of the potatoes to ensure they are cooked through (at least 200°F/93°C).
- Let it rest: Allow the au gratin potatoes to rest for a few minutes before serving. This allows the sauce to set and makes them easier to serve.
Serving Suggestions: Elevate Your Meal
Au gratin potatoes are incredibly versatile and pair wonderfully with a wide array of dishes. Consider serving them alongside:
- Roasted meats (chicken, beef, pork)
- Fish
- Steamed vegetables
- Salads
Enjoy your delicious, homemade au gratin potatoes! They're sure to be a hit with your family and friends. Remember to experiment with different cheeses and herbs to find your perfect combination. Happy cooking!
