potatoes au gratin

Recipe video above. The ultimate potato bake!!! Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. Based on Julia Child's Potato Dauphinoise recipe. This is THE perfect make ahead potato dish.

Potatoes au Gratin

(375 ml) cream (, full fate (Note 1))

garlic (, minced)

tbsp (30 grams) unsalted butter (, melted)

1.25 kg / 2.5 lb starchy potatoes (, Russet, Sebago, Maris Piper (Note 2))

salt

tsp pepper

(250 grams) gruyere (or mozzarella) cheese (, grated (Note 3))

thyme

Place butter, cream and garlic in a jug. Mix until combined.

Preheat oven to 350F/180C.

Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!

Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the cream, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.

Repeat for the 2nd and third layer, but do not finish with cheese&nbsp;on the top layer (will add later).

Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).

Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.

Cheesy Potatoes Au Gratin. Homemade cheesy scalloped potatoes with a rich cream sauce and melted cheddar cheese. The perfect potato side dish recipe!

Cheesy Potatoes Au Gratin

Tablespoons Butter

Small Onion ((finely diced))

Garlic Cloves ((minced))

lbs Yukon Gold or Russet Potatoes ((peeled and thinly sliced, about 1/8"))

Heavy Cream

Milk

Thyme

Salt

Pepper

Sharp Cheddar Cheese ((grated))

Heat a large pot or Dutch oven over medium-high heat. Add butter and onion and let cook for 5-6 minutes, stirring often.&nbsp; Add garlic and cook for 30 seconds. Meanwhile, peel and slice potatoes.&nbsp;

Add heavy cream, milk, thyme, salt, pepper, and potatoes. Cover with a lid and reduce heat to low to keep a mild simmer. Parboil potatoes for about 15 minutes, or until the potatoes are almost tender. Preheat oven to 350 degrees.&nbsp;

Transfer potato mixture to 3-quart baking dish or gratin dish. Sprinkle with cheddar cheese. If you want the cheese to be melted throughout, carefully mix the cheese into the potatoes.&nbsp;

Bake until bubbling around the edges and cheese is melted and golden, about 20-25 minutes. Let cool for 5 minutes before serving.&nbsp;

Potatoes are a dinnertime staple for good reason! They are versatile and there are so many ways to prepare them! Au Gratin Potatoes is a family favorite recipe in my home! This side comes together easily and creates a cheesy and creamy dish that is unbelievably yummy!

Au Gratin Potatoes

2.5 lbs red potatoes

onion

butter

flour

dry mustard

milk

cheddar cheese

gruyere cheese

salt & pepper

Preheat oven to 400 degrees F.

Wash potatoes and slice into 1/8' thin slices. Slice onion as thin as possible.

Layer potatoes and onions in little stacks. Place stacks upright in a greased casserole dish.

Melt butter &amp; flour in a sauce pan and cook 2-3 minutes. Add seasonings and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.

Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes. Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.

https://content.jwplatform.com/videos/s6mMyGc2.mp4

Potatoes Au Gratin are a dinnertime staple around here! Tender potato and onion slices smothered in a quick cheesy sauce and baked until golden. This is one of our favorite easy side dish recipes.

Potatoes Au Gratin

Potatoes au gratin is a casserole recipe with layers of thinly sliced Yukon gold spuds and a cream sauce that includes melted cheese.

unsalted butter

garlic

all-purpose flour

black pepper

nutmeg

potatoes

chives

Set the oven rack to the middle position and preheat to 400ºF.

Melt butter in a large skillet over medium-low heat. Add garlic and onions, saute until fragrant, 2 minutes.

Add flour, whisk to combine, stir and cook for 2 minutes.

Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes.

Turn off heat and whisk in salt, pepper, nutmeg, ½ cup gruyere, and ½ cup sharp cheddar cheese.

Grease the bottom and sides of an 8-inch square casserole dish.

Layer half of the potatoes, in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce.

Layer the remaining potatoes, followed by cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.

Cover with foil and place on a baking sheet. Bake for 30 minutes, remove the foil and bake until potatoes are tender and cheese is browned and bubbly, 20 to 25 minutes.

Garnish potatoes with chives.

Potatoes Au Gratin made with thinly sliced potatoes, a creamy cheese sauce and topped with shredded cheddar and gruyere cheese.

russet potatoes

Tablespoons butter

Tablespoons all-purpose flour

heavy whipping cream

onion flakes

salt and black pepper (, to taste)

cheddar cheese (,or Gruyere, or half of each))

Peel the potatoes if you'd like. Slice the potatoes into very thin 1/8'' slices.

In a small saucepan over medium heat, melt butter and stir in flour until smooth.&nbsp;Cook 1-2 minutes, stirring constantly.

Slowly stir in the milk, cream, minced garlic, dried onions, and season with salt and pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 2 cups of shredded cheese until melted and smooth. Tastes sauce and add additional salt, pepper, garlic or onion flakes, if desired.

Place half of the sliced potatoes in a lightly greased 8x8 inch (or similar size) casserole dish.&nbsp;Pour half of the cheese sauce over potatoes.

Layer the remaining potatoes on top. Spoon the remaining cheese sauce over the potatoes. Sprinkle remaining cheese on top.

Cover with tinfoil and bake at 350 degrees F for 30 minutes.&nbsp;

Remove tinfoil and continue baking, uncovered, for another 20-30 minutes more or until potatoes are cooked, cheese is browned and sauce is bubbly.&nbsp;

https://content.jwplatform.com/videos/npYEzLZN.mp4

This easy Potatoes Au Gratin recipe is made with thinly sliced potatoes, a creamy cheese sauce,  and topped with sharp cheddar cheese.

Potato Mushroom Boursin Au Gratin

extra virgin olive oil, divided

baby bella (cremini) mushrooms, sliced

cognac

pancetta,

onions, diced

Russet potatoes, half-inch diced

5.2-ounce boxes garlic and herb Boursin cheese

panko bread crumbs

cheddar cheese, shredded

In a large skillet over high heat, melt the two tablespoons of butter in one tablespoon of the olive oil. Once hot and frothy, add mushrooms and cook over high heat until browned, about five minutes. Add cognac off the heat and then return the pan to the heat to evaporate the alcohol. The mixture may flame, that is fine.

Remove to a plate to cool and lay the mushrooms flat. Stacking them in a bowl will make them give up water.

Heat the pan back to medium high and add the remaining tablespoon of oil. Once hot add the pancetta.

Cook the pancetta to crisp then add the onions. Sauté for three minutes and add the potatoes and milk.

Cover and simmer for 8 minutes,* stirring every 3-4 minutes or until cooked through. Remove from heat and stir in the Boursin cheese.

*While potatoes are cooking, make topping by melting the two tablespoons of butter in a small sauce pan over medium high heat and add the panko bread crumbs.  Toss and stir for a few minutes to brown then remove from heat and set aside.

To assemble, pour potato mixture into a 9x9x2½-inch casserole dish. Top with the reserved mushrooms then top with the shredded cheddar and the toasted bread crumbs.

Bake for 20 minutes with a piece of foil on the rack below the dish to catch any drips.

When the au gratin is right out of the oven, it will be loose and as it sets, it will firm up.

These Creamy Pumpkin and Cheddar Scalloped Potatoes are the perfect fall twist on a classic. Instead of simple scalloped potatoes, this version is packed with sweet pumpkin puree, savory cheddar cheese, and melt-in-your-mouth potatoes. Perfect for Thanksgiving or any holiday gathering.

Creamy Pumpkin and Cheddar Scalloped Potatoes

tbsp minced garlic

tbsp flour

tsp kosher salt

+ 1 tbsp pumpkin puree

Preheat oven to 350 degrees. Butter or grease a 1-quart oval baking dish or equivilant size.

In a medium saucepan, melt butter over a medium heat. Add garlic. Cook 1-2 minutes until soft and fragrant. Whisk in flour. Slowly whisk in warm milk and salt. Bring the mixture to a boil and reduce to a simmer. Simmer until thickened, about 3-4 minutes. Season with salt and pepper to taste.

Whisk in pumpkin puree. Season to taste with salt and pepper.

Layer half of the potatoes into the bottom of the prepared baking dish. Sprinkle with salt and pepper. Spread half of the sauce on top. Sprinkle half of the cheese on top. Layer remaining potatoes on top of the first layer. Repeat process.

Spray aluminum foil with baking spray, cover the baking dish and bake until potatoe are fork-tender. In the last few mintues of cooking, turn the heat on to broil. Cook until the cheese is bubbly and golden brown. Cool for a few minutes before serving.

This cheesy Potatoes Au Gratin recipe beats all other potato side dishes out there. Here's the best way to cook homemade au gratin potatoes at home before your holiday meal.

russet potatoes,

garlic,

c. heavy cream

c. milk

Kosher salt

red pepper flakes

c. shredded Gruyère

c. Parmesan

This is the best recipe I've used for this dish! Delicious! I did alter it a bit: I put about 3oz of cream cheese in the sauce while warming it; 2c of heavy cream (why waste the rest of the 16oz bottle!); Thinly sliced green onion between layers. I've also used different cheeses, like Colby Jack and put between the layers. I think it takes a bit longer to bake than noted - about 90 minutes.

I’ve made these a few times and they’ve been awesome. I followed the recipe exactly and it worked for me just fine. They weren’t soupy at all.

It takes a while to boil the potatoes so plan ahead and start early, but it was good!

I really wanted to love this. It seemed almost as simple a  making the boxed mix. Unfortunately, the measurements are way off and this didn’t set up at all. From reading the comments it looks like many people had similar issues. I wish I had done a trial run instead of waiting until Easter to make it for the first time. That’s on me though. I would look elsewhere for a recipe.

Terrible recipe. Do not attempt to make this

I was in a rush and cooked the potatoes at 400 degrees. They came out perfect!

Delicious!! I used smoked gruyere and it came out so good. Definitely making again.

I made these au gratin potatoes for a church dinner. Here are a few comments: the size of the russet potatoes wasn't specified and since they vary this could lead to inconsistent results. Suggesting the total weight of the potatoes could lead to more consistent  results.  Despite chosing medium sized, there wasn't enough sauce to cover them. I had to quickly throw together about a cup of the milk/cream mixture. Also, the size pan wasn't specified. I used a 13 x 9" pan and when assembled seemed a little too big for the amount of potatoes. Suggesting a size such as 2 qt. or 3 qt. or by dimension such as a 10 x 8" casserole would be very helpful. It struck me as odd that the recipe didn't call for spooning some of the sauce on the bottom of the dish to prevent sticking which I did. Overall, the casserole looks ok but as they say, "The proof of the pudding is in the eating."

Really great flavor. My family loved them. I cooked the casserole about 45 minutes and placed in refrigerator until close to dinner. Added the Parmesan and popped them in the oven another 30 minutes then placed on the counter to cool and set. So good.

I made this last night for dinner with friends. Followed the recipe exactly and it was soooo good! I grew up on Betty Crocker au Gratin potatoes and was iffy on not using sharp cheddar. The Gruyere and parm was so yummy. I did mix a bit of cheddar on top while under the broiler. I'm going to make this again on Saturday for a party

Despite extra time in the oven, my potatoes were raw... put them back in the oven the whole time we ate dinner and after that they were still not fully cooked.

https://streaming.hearstdigitalstudios.com/64966c0f-650d-4162-9a12-a79a02819838/video_rover_16x9_1080p_hd_1541783548_15367.mp4

Classic Potatoes Au Gratin Is The Easy Potato Side Dish You Need

Potatoes Au Gratin Have Never Been Easier

This Vegan Potatoes Au Gratin is a French classic that no one can resist! You will want to have it on your dining table on a regular basis!

Vegan Potatoes Au Gratin ( Gratin Dauphinois)

2.2 Pounds Potatoes (Note1)

Raw Cashew Nuts (Soaked

Garlic

Water

Unsweetened Coconut Milk (Note2)

Nutritional Yeast

tsp Vegetable Stock Powder (Note3)

¼ tsp Ground Nutmeg

Grated Vegan Cheese (Note4)

1. Preheat your oven to 400 degrees F. Soaked cashew nuts in hot boil water for at least 15 minutes then drain. Meanwhile, we gonna peel potatoes then thinly slice them into 0.15 inches( approx. 4mm) thick slices. 

2. Place the softened cashew nuts, water, unsweetened coconut milk, garlic, nutritional yeast( nooch), vegetable stock powder, salt and ground nutmeg into the blender. Blending them into a smooth creamy sauce.

3. Lightly grease a baking dish( 9x9x2.5 inch ) with oil or vegan butter. Pour a bit of white sauce into the dish, then spread a layer of sliced potatoes across the top of the sauce. Repeat this process until finishing the rest of the potatoes and the sauce.

4. Sprinkle grated vegan cheese on the top. Covered the dish with alfoil then go into the oven. Bake for 30 minutes.

5. After 30 minutes, take out the dish and remove the alfoil. Put the dish back in the oven for a further 40 minutes.

6. After 40 minutes, take it out of the oven and use a fork to poke the potatoes to see if they are cooked through. ( If not, cover it with alfoil then back to the oven cook for another 10-15 minutes) until done. Served hot with chopped parsley or chives. Enjoy!

https://www.youtube.com/watch?v=ON64ooeukls

This Vegan Potatoes Au Gratin is a French classic that no one can resist! Thinly sliced potatoes are simmered in the vegan creamy garlicky white sauce and then loaded with vegan cheese. The taste…is amazing!
Surprise for you, such a comfort food is also made-ahead friendly. You will want to have it on your dining table on a regular basis!

Check out the full recipe here: https://joyfuldumplings.com/vegan-potato-bake/
Hungry for more delicious vegan recipes? Visit https://joyfuldumplings.com

Vegan Potatoes Au Gratin( Gratin Dauphinois)

Potatoes Au Gratin from The Modern Proper

https://images.themodernproper.com/billowy-turkey/production/posts/2019/potatoes-au-gratin-11.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599769558&s=e7a15e07cc7b106c3ac6114d2dafdaff

16x9

russet potatoes, peeled

tbsp butter, separated

oz gruyere, grated

oz parmesan, grated

heavy cream

garlic clove,

tsp nutmeg

https://images.themodernproper.com/billowy-turkey/production/posts/2019/potatoes-au-gratin-11.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599769558&s=79798a0c426ac99fad714a267efffd19

https://images.themodernproper.com/billowy-turkey/production/posts/2019/potatoes-au-gratin-11.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599769558&s=94bdd63d01eb894737382e71c18fe7c2

Preheat oven to 400°F.In a small sauce pan add heavy cream, garlic, nutmeg and 3 tbsp of the butter and set over low heat.Using a mandolin slice potatoes ⅛ inch thick and immediate place in a large bowl of cold water

Once all potatoes are sliced, rinse and pat completely dry.Using 1 tbsp of butter lightly grease a 9X13 baking dish or 12 inch circular pan.Arrange a single layer of potatoes on the bottom of the pan, lightly season with salt and pepper and sprinkle with gruyere cheese

Continue this process of layering until potatoes are all used up

(Be sure to reserve a little cheese for the top.)Slowly pour the warm cream mixture over the potatoes and gently press down on the potatoes with your hands to make sure all liquid is evenly dispersed

Sprinkle with remaining gruyere and parmesan cheese.Cover the pan with foil and bake for 50 minutes covered, remove foil and continue to bake for another 25 minutes.Top with fresh greens and serve warm.

This recipe is amazing! I was so excited when I first saw it (I have been missing a good Gratin since I left my home in Germany a few years ago) and this recipe is the one! It tasted exactly like I remembered it from my childhood - so worth it.

We made this for Thanksgiving last year and it was so so delicious

garlic, crushed

360 mL double cream

mL milk

chilli flakes

g grated Gruyère

g Parmesan

Preheat oven to 190°C (170ºC fan) and butter a large baking dish.&nbsp;Slice potatoes 5mm thick and place in water to keep from browning.

In a large pan&nbsp;over medium heat, melt butter. Add garlic and cook&nbsp;until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and chilli flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat.

Layer a third&nbsp;of potatoes, slightly overlapping, in prepared dish then pour a third&nbsp;of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top.

Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and top is golden, 15 to 20 minutes.

This easy scalloped potatoes recipe is creamy, extra cheesy, and incredibly delicious! Made with just 1 medium-sized potato sliced thin and surrounded by a rich, velvety smooth cheese sauce. This wonderful side dish is sure to become a favorite.

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Top 20 potatoes au gratin recipes from across the web

The most viewed potatoes au gratin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Pumpkin and Cheddar Scallope...

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The most viewed potatoes au gratin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine