A creamy, golden-brown, family favorite that’s perfect for the holidays or as an attractive side dish at your next dinner party.
Also known as “gratin dauphinois” in its home country, France, au gratin potatoes are a simple and adaptable comfort food that’s perfect for the holidays but just as good year-round when served as a side at your next dinner party. Made with potatoes, cream, and a good helping of Parmesan, this side dish satisfies cravings and complements classics like roasted turkey, ham, or pork chops. It can be served with a fresh sprig of thyme or a few cracks of black pepper. Whether you dress it up or down, this dish definitely brings French-style restaurant cooking into the comfort of your home. That element of French ‘chic’ also makes it a winner at any dinner party.
The combination of tender, melt-in-your-mouth potatoes blanketed under a golden crispy layer is agreeable for most palates, including kids. Growing up, this was one of my favorite side dishes to have at holiday dinners with my folks. I remember mixing green peas into it, but you’re welcome to try it however you like. The beauty of this recipe is that it’s both simple and rich.
Are Au Gratin Potatoes Healthy?
Containing milk, butter, cream, and plenty of cheese, this dish is certainly decadent and can’t be considered healthy. That’s why it’s advised to enjoy it in moderation. You can, however, use low-fat versions of the dairy. Gluten-free flour, chickpea flour, or rice flour can replace the all-purpose flour.
To balance out the richness of this dish, you can serve it with a crisp, green salad or a side of sautéed greens. Good options include Wilted Spinach and Swiss Chard.
What Does “Au Gratin” Mean?
Dishes cooked “au gratin” are covered with grated cheese or a béchamel cheese sauce and sometimes breadcrumbs, then broiled until bubbling and beautifully burnished. It’s what makes creamy casseroles so delightful. In France, gratins can be made with vegetables, potatoes and even rice.
How to make ahead and store
While freezing is not recommended, you can store leftovers in a shallow, airtight container. It’s best to eat this dish fresh, but it should stay well in the fridge for 2-3 days. To reheat, simply pop the dish into an oven dish and bake at 350°F for 10-15 minutes, or until bubbling. If the gratin seems a little dry prior to reheating, feel free to add a splash of milk or cream.
Serving Suggestions
Growing up, my dad’s family would serve this dish as a side to honey-glazed ham at Easter lunch, but it also goes great with Oven Baked Lamb Chops (another Easter classic). I also recommend trying it with Turkey Meatloaf for an extra hearty, stick-to-the-ribs meal!
For a lighter pairing, try the simple yet sweet Roasted Broccoli and Carrots or even this Warm Brussels Sprouts Salad.
Ingredients
- 2 pounds russet potatoes peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish with butter.
- Layer the sliced potatoes in the baking dish, seasoning each layer with salt and pepper.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and cream, and bring to a simmer until the sauce thickens. Remove from heat and stir in cheddar cheese until melted.
- Pour the cheese sauce over the potatoes. Cover with foil and bake for 1 hour. Remove foil, sprinkle with Parmesan cheese, and bake for another 10-15 minutes until golden and bubbling.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment