Andy Montoya
A gratin is a French cooking technique that involves topping a dish with cheese, butter, breadcrumbs, or a combination of the three, and baking it until browned and crispy. Potatoes au gratin is a classic French dish made with thinly sliced potatoes baked in a creamy cheese sauce. The key to a delicious gratin is to use a bold-flavoured cheese and to thinly slice the potatoes to ensure even cooking. While various cheeses can be used, a combination of cheddar, gruyere, and parmesan is a popular choice. To make potatoes au gratin, start by layering sliced potatoes and onions in a baking dish, then cover them with a creamy cheese sauce. Bake until the potatoes are tender and the sauce is bubbling and golden brown.
| Characteristics | Values |
|---|---|
| Type of Potato | Floury/Starchy, such as Russet or Yukon Gold |
| Potato Preparation | Thinly sliced into 1/8" or 1/4" rounds |
| Additional Ingredients | Butter, Cream, Garlic, Onion, Thyme, Bacon, Ham, Breadcrumbs |
| Cheese | Cheddar, Gruyere, Parmesan, Gouda, Provolone, Swiss |
| Cooking Method | Bake in the oven at 375-400°F for 60-75 minutes |
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What You'll Learn
Choosing the right potatoes
It's important to thinly slice the potatoes to ensure even cooking and a creamy texture. A mandolin or mandoline slicer can be a useful tool to quickly and evenly slice the potatoes. The recommended slice thickness is around 1/8-inch to 1/4-inch thick or thinner.
When preparing the potatoes, it's not necessary to peel them, especially if they have thin skin. However, if you prefer peeled potatoes or are using russets, which have thicker skin, you can peel them before slicing.
Additionally, consider the size of the potatoes. For even cooking, it's best to choose potatoes that are all similar in size. This will ensure that they cook at the same rate and provide a more consistent texture in your final dish.
By choosing the right type of potato, slicing them thinly, and considering the size and peeling options, you can create a delicious and creamy au gratin potato dish that your family and friends will surely enjoy!
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Preparing the cheese sauce
To make the cheese sauce, start by melting butter in a medium saucepan over medium heat. You can add flour and seasonings to the butter, stirring until the mixture becomes bubbly and foamy, resembling a thick paste. Use a whisk or a rubber spatula to prevent the mixture from burning.
Gradually add milk, about 1/4 cup at a time, whisking well after each addition. You can also use heavy cream for a thicker and richer sauce. Avoid using milk if your potatoes are watery, as it can make the sauce runny. Continuously whisk the mixture over medium heat until it thickens, which should take around 3 to 5 minutes.
Now, it's time to add the cheese! You can use a variety of cheeses like cheddar, Gruyere, Parmesan, or even mix it up with smoky gouda or spicy cheese. Stir the cheese into the sauce until it's completely melted, which should take about 30 to 60 seconds. You can also add cooked bacon or ham to the cheese sauce for an extra savoury kick.
Finally, pour the delicious cheese sauce over your prepared potatoes, making sure to separate the potato layers gently so that the sauce seeps between them.
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Layering the potatoes
Once you have selected the right potatoes, it's time to slice them thinly. The recommended thickness varies from 1/8-inch to 1/4-inch slices. The potatoes should be sliced uniformly to ensure even cooking. You can use a mandoline or a sharp knife to achieve thin, even slices.
After slicing the potatoes, it's time to layer them in a baking dish. There are a few different methods for layering:
- Stack the potato slices in little piles and then stand them on their sides in the casserole dish. This method ensures that each slice cooks evenly and gets crispy on top.
- Place the potato slices in three tight slanted rows in the baking dish. This method creates a beautiful presentation and allows the sauce to seep between the layers.
- Layer the potatoes and onions into little stacks and place them on their sides in the casserole dish. This method ensures that the potatoes and onions cook evenly and absorb the flavours of each other.
You can also add sliced onions to the layers, which add flavour and texture to the dish. Season the potatoes and onions with salt and pepper to taste, and toss well to coat. You can also add other ingredients, such as cooked bacon or ham, between the layers for a savoury touch.
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Baking the gratin
To bake the gratin, preheat your oven to 375°F or 400°F. Place the sliced potatoes in a greased baking dish, arranging them in slanted rows with onion slices in between and on top. You can also add cooked, chopped bacon or ham to the cheese sauce or on top of the potatoes.
Next, make the cheese sauce. Melt butter in a saucepan over medium heat, then gradually whisk in flour and cook for about 1 minute. Add milk, about 1/4 cup at a time, whisking well after each addition. Continue cooking and whisking until the mixture has thickened, then stir in the cheese until melted. You can use a variety of cheeses, such as cheddar, Gruyere, Parmesan, or Swiss cheese.
Pour the cheese sauce over the potatoes in the baking dish, covering them evenly. Cover the dish with aluminium foil and bake in the preheated oven for about 1 hour. Then, remove the foil and bake for an additional 30 to 40 minutes, or until the potatoes are tender and the sauce is bubbly.
For a crispy topping, leave the gratin uncovered during the final baking period. You can also add breadcrumbs or crushed crackers on top before the final bake. The total baking time will be around 1 1/2 hours, depending on the thickness of your potato slices.
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Storing and reheating
Storing:
Firstly, it is important to note that gratin with cheese is best enjoyed fresh. However, if you have leftovers or want to prepare it in advance, there are a few storage options available. One of the easiest ways to store gratin is by refrigerating it. Allow the gratin to cool down to room temperature before placing it in an airtight container. This prevents condensation from making the dish soggy. Keep the container sealed tightly to avoid air exposure, which can cause the gratin to dry out. Properly stored, it will last about 3 to 5 days in the refrigerator.
If you plan to store the gratin for several days, consider wrapping it tightly in plastic wrap or aluminium foil to ensure no air enters, which can lead to dryness or spoilage. Additionally, portioning out the gratin into individual servings before storing can maximize space and help maintain quality.
Freezing:
Freezing is the best option if you want to store gratin for longer than a few days. Allow the dish to cool completely before transferring it to a freezer-safe, airtight container. You can also wrap it tightly in aluminium foil, followed by a plastic freezer bag, to create an extra barrier against air. Proper sealing is crucial to prevent freezer burn, which can negatively affect the flavour and texture of the gratin.
Reheating:
When it comes to reheating, there are a few options available. You can use a microwave or an oven to warm the gratin thoroughly. If reheating in the oven, you can place the dish directly into the oven without thawing. However, be patient, as it will take longer to heat through. If you prefer, you can also let the frozen gratin thaw overnight in the refrigerator before reheating it.
For reheating refrigerated gratin, ensure it is heated evenly throughout. You can also add a small amount of cream or milk to restore moisture and enhance creaminess. It is worth noting that reheated gratins may not have the same crispy texture as when they were freshly baked.
Additionally, if you are preparing the gratin in advance, some people suggest baking it most of the way and then reheating it to finish cooking, which can help prevent the potatoes from becoming mushy.
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