Frederic Melton
Potatoes au gratin is a French classic with layers of thinly sliced potatoes baked in cream, butter, garlic, and cheese. The type of cheese used can vary depending on taste preferences and the desired texture of the dish. Some popular options include cheddar, Gruyère, Comté, Parmesan, and Fontina. It is recommended to use a bold-flavoured cheese and to grate it yourself for better melting. Potatoes au gratin can be customized with additional ingredients such as onions, herbs, and meat, making it a versatile and indulgent side dish.
| Characteristics | Values |
|---|---|
| Cheese type | Cheddar, Gruyère, Comté, Fontina, Parmesan, Pecorino, Brie |
| Cheese texture | Bold, sharp, young |
| Potato type | Starchy, not waxy |
| Potato variety | Sebago, Russet, King Edward, Maris Piper, Dutch Creams, Red Delight, Yukon Gold |
| Additional ingredients | Butter, flour, milk, garlic, onion, thyme, rosemary, chives, breadcrumbs |
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What You'll Learn
Potato gratin with cheddar cheese
Potato gratin is a traditional French dish that is usually made by topping sliced potatoes with cheese, butter, breadcrumbs, or a combination of the three, and then baking or broiling them to create a browned and crisp top. While there are several types of cheese that can be used to make potato gratin, such as Gruyère, Comté, and Parmesan, cheddar cheese is a popular choice due to its bold flavour and sharpness.
Ingredients
- Cheddar Cheese
- Potatoes
- Onion
- Butter
- Flour
- Milk
- Salt
- Pepper
Instructions
- Preheat your oven to 350˚F or 375˚F.
- Grease a baking or casserole dish with butter.
- Thinly slice the potatoes and onions. A mandoline can be used to achieve even slices.
- Make a cheese sauce by melting butter in a saucepan, adding flour to create a roux, and then slowly whisking in milk. Stir in shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
- Assemble the gratin by layering the potato and onion slices in the prepared dish, seasoning each layer with salt and pepper.
- Pour the cheese sauce over the potatoes and onions, ensuring that they are completely covered.
- Bake the gratin for 35 to 55 minutes, or until the potatoes are tender and the sauce is bubbly.
- For a crispy cheese topping, remove the foil during the last 25 to 30 minutes of baking.
Tips and Variations
- To save time, use pre-shredded cheese, but note that the sauce will be smoother if you shred the cheese from a block.
- For a more savoury flavour, add minced garlic to the cheese sauce or spread it over the potato slices before adding the sauce.
- Try adding other types of cheese, such as Gruyère, Parmesan, or Gouda, for a more complex flavour profile.
- Make it heartier by adding diced ham or crumbled bacon to the gratin.
- For a vegetarian option, replace the ham or bacon with sautéed mushrooms.
- To reduce the richness of the dish, substitute whole milk for heavy cream in the cheese sauce.
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Potato gratin with gruyere cheese
Gruyère is a popular choice of cheese for a potato gratin, as it is rich and creamy. It is also less likely to become oily, unlike cheddar.
Ingredients:
- Potatoes
- Gruyère cheese
- Onion
- Butter
- Flour
- Milk
- Salt
- Pepper
- Thyme
- Garlic
- Water
- Wine
Instructions:
- Preheat the oven to 375-400˚F.
- Grease a 9x13-inch baking dish with butter.
- Thinly slice the potatoes, ideally using a mandoline to ensure even slices.
- Toss the potatoes with salt and pepper, thyme, and garlic.
- Grate the Gruyère cheese.
- Add half of the potatoes to the baking dish.
- Sprinkle grated cheese over the potatoes.
- Add another layer of potatoes.
- Mix water and wine together and pour over the potatoes.
- Cover the dish with aluminium foil.
- Bake for about 1 hour and 15 minutes, until the potatoes are tender.
- Remove the foil and pour cream or half-and-half evenly over the potatoes.
- Bake for an additional 15-25 minutes, uncovered, until the cream thickens and the top is golden brown.
This potato gratin can be made in advance and stored in the refrigerator. It is a perfect side dish for a variety of main meals and can be customised with additional ingredients such as ham or Cajun seasoning.
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Potato gratin with parmesan cheese
Potato gratin is a creamy, rich, and starchy side dish. Parmesan cheese adds a distinct nutty and slightly salty flavour to potato gratin, and it forms a golden brown crust during baking.
Ingredients:
- 4 medium russet potatoes, peeled or unpeeled
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Steps:
- Preheat the oven to 350°F.
- Slice the potatoes between an eighth and a quarter of an inch thick.
- Add the cream, salt, and pepper to a medium-sized bowl or 4-cup measuring cup and mix well.
- Spray a large gratin baking dish with non-stick cooking spray or grease it with softened butter.
- Place about a quarter of the potato slices in a single layer on the bottom of the dish.
- Sprinkle a quarter cup of the parmesan cheese evenly over the slices.
- Pour a quarter of the heavy cream mixture evenly over the top.
- Repeat three more times to form four layers, ending with the rest of the cream and then the cheese.
- Bake, uncovered, for about 2 hours, or until the potatoes are very tender and the top is browned.
- Let stand at room temperature for 10 minutes before serving.
Tips:
- Any variety of cheese can be used, but ensure it is a bold-flavoured cheese.
- If you are short on time, you can microwave the potatoes on full power for about 10 minutes before placing them in the oven.
- To save time on prep and make even thin slices, use a mandoline.
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Potato gratin with comte cheese
Comté cheese is a great option for a potato gratin. This cheese comes from the Jura mountains in France and has a rich, nutty flavour. When making a potato gratin with Comté cheese, it is recommended to use a younger cheese, aged between 6 to 12 months, so it is not too dry.
Ingredients:
- 1 1/4 cups heavy cream
- 1 1/4 cups chicken stock
- 5 tablespoons butter
- 1 crushed garlic clove
- 1 bay leaf
- 4 large Russet or Yukon Gold potatoes (peeled and sliced thin)
- 2 1/2 to 3 cups of grated Comté cheese
- Red pepper flakes
- Salt
- Pepper
Instructions:
Preheat your oven to 375°F. In a medium saucepan, bring the heavy cream, chicken stock, butter, crushed garlic clove, bay leaf, red pepper flakes, and salt and pepper to a boil. Thinly slice the potatoes, ideally using a mandolin to ensure even cooking. In a gratin dish, arrange a layer of potatoes in a slightly overlapping pattern. Season with salt and pepper, then sprinkle with grated Comté cheese. Continue layering the potatoes and cheese, seasoning each layer and finishing with the cheese. You should have at least 3 layers. Drizzle the cream mixture along the sides of the dish, being careful not to displace the cheese. Bake for 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crisp and golden. Let the gratin stand for 10 minutes before serving.
You can also make this recipe without the chicken stock and bay leaf, and add some milk to the cream mixture. Additionally, you can add a layer of pumpkin to create a pumpkin and potato gratin.
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Potato gratin with fontina cheese
Ingredients
- Fontina cheese
- Potatoes
- Butter
- Cream
- Salt and pepper
- Sage
Method
- Preheat your oven to 375˚F.
- Grease a baking dish with butter.
- Thinly slice the potatoes. A mandoline will help you achieve even slices.
- Layer half the potatoes in the prepared dish.
- Season with salt and pepper.
- Pour half the cream mixture over the potatoes.
- Top with half of the fontina cheese, Parmesan cheese, and butter.
- Repeat the layering.
- Cover the dish with foil and bake for 50 minutes.
- Remove the foil and continue baking until the cheese is golden brown, about 15 minutes.
- Let the potatoes rest for 10 minutes before serving.
Tips
- For a crispier top, remove the foil towards the end of the baking time.
- To save time, use pre-shredded cheese, but note that the sauce will be smoother if you shred the cheese from a block.
- For a more decadent dish, use heavy cream instead of milk.
- Add garlic for extra flavor.
- Choose waxy potatoes like red-skinned or Yukon gold. They hold their shape well, and because they have thin skins, they don't need to be peeled.
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Frequently asked questions
The best cheese for potato gratin is one with a bold flavour that melts well. Examples include sharp Cheddar, Gruyère, Monterey Jack, Fontina, Parmesan, Pecorino, and Comté.
Yes, you can use a mix of different types of cheeses.
Starchy potatoes such as Russet, King Edward, Maris Piper, Dutch Creams, or Red Delight are best for potato gratin. Avoid using waxy potatoes as they will not break down as well during the cooking process.
