What is the best variety of potato to serve with this recipe?

The best potatoes for potato gratin dauphinois are starchy potatoes such as russets, or an intermediate option like Yukon gold potatoes, which are not as starchy, but certainly not in the waxy potatoes category like red potatoes. You want some starchiness in your potato choice so you get the best results on your creamy potatoes.

What does au gratin mean in French?

The phrase au gratin literally means "by grating" in French, or "with a crust," and generally refers to anything with a crispy cheese or breadcrumb topping.

What should I serve with this potato gratin recipe?

Potatoes au gratin is the perfect side dish for your special occasion dinner party or holiday table, sitting alongside traditional roasted meats or grilled fish like Butter Herb Baked Sockeye Salmon in Foil or Baked Colossal Shrimp . But it's also a rich vegetarian main dish, served with a Mediterranean Tossed Salad.

Can I use different cheese in for these cheesy potatoes?

Anything your heart desires. Cheddar cheese, Swiss cheese or gouda would all be lovely. The Gruyère adds a sophisticated nuttiness, but if you're looking for the comfort food of your childhood, choose the cheese that makes that a reality.

How to store leftover Au Gratin Potatoes?

To store, cool completely, then wrap tightly with plastic wrap and keep in the refrigerator for up to 3 days.

Can I make potatoes au gratin ahead?

To make ahead, assemble the au gratin potatoes recipe and bake until you have tender potatoes. Remove from oven and cool, wrap and store in the refrigerator. A few hours before serving, bring the gratin dish up to room temperature, then bake for about 20 minutes, sprinkle cheese over the top of the gratin and broil until bubbly and golden brown.

French Potato Au Gratin Recipe

Name: French Potato Au Gratin Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 8
Cuisine: French
Ingredients: 2 cups heavy cream; 2/3 cup shallots, sliced; 2 teaspoons fresh thyme leaves; 6 garlic cloves, lightly crushed; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 2 1/4 pounds Russet potatoes or Yukon golds; 3/4 cup shredded Gruyère cheese; 1/4 cup shredded Parmesan

Ingredients

Scale

2 cups heavy cream

2/3 cup shallots, sliced

2 teaspoons fresh thyme leaves

6 garlic cloves, lightly crushed

1 1/2 teaspoons salt

1 teaspoon black pepper

2 1/4 pounds Russet potatoes or Yukon golds

3/4 cup shredded Gruyère cheese

1/4 cup shredded Parmesan

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Instructions

Preheat oven to 325℉. Generously butter the inside of a 2-quart shallow baking dish. Combine cream, shallots, thyme, garlic, salt and pepper in a saucepan over low heat. Bring to a simmer and cook over low for about 12-15 minutes, until the shallots and garlic are soft. Use an immersion blender to mix the cream sauce until smooth, or transfer to a blender and pulse until the mixture is fully combined.
While the cream is reducing, clean and cut your potatoes into very thin slices. You can use a mandolin or a sharp knife, but make sure the slices are fairly uniform in thickness to ensure even cooking time. If you slice the potatoes very thin using a mandolin, this dish will take about an hour to cook. If using a knife and slicing by hand, your potatoes will likely be thicker than the mandolin can achieve, so plan on cooking for 1 hour and 15 minutes - 1 hour 25 minutes.
Begin fanning out a handful of the potato slices at a time into the buttered baking dish. Position them at an angle, which will ensure each serving includes the tender inner parts of the potato dish, as well as the crispy potato edges from the top. Be careful not to pack the sliced potatoes so tightly that they are standing straight up, or they won't cook through effectively. Be sure they're laying at an angle in the dish.
Once all of your potatoes are in the buttered casserole dish, gently pour the garlic shallot cream sauce over the potatoes and cover the dish tightly with aluminum foil. Bake for 55-65 minutes, until your potatoes are tender. (If hand-sliced, check for doneness around 1 hour 15 minutes) Remove from the oven. Turn your oven to broil. Sprinkle Gruyère and Parmesan over the potatoes. Return the dish to the oven and broil for 5-7 minutes until the cheese is golden brown. Serve with additional fresh thyme leaves.

Notes

Fan out a handful of the potato slices at a time but at an angle, which ensures each serving includes the tender inner parts of potato dish, as well as the crispy potato edges from the top.

Prep Time: 10
Cook Time: 80
Category: Easy Recipes
Method: Oven and Stove Top
Cuisine: French