Cheese And Potato Perfection: The Best Au Gratin Cheeses

When it comes to potatoes au gratin, the type of cheese used is a key consideration. While some recipes suggest using cheddar cheese, others recommend a combination of cheeses such as Gruyere, Parmesan, and cheddar. The choice of cheese can significantly impact the flavour and texture of the dish, making it extra creamy, savoury, or sharp. Additionally, the type of potatoes used, such as Russet or Yukon Gold, and whether to peel them or not, are also important factors that contribute to the overall taste and texture of potatoes au gratin.

Cheddar, Gruyere and Parmesan

For a delicious au gratin potato dish, a combination of cheddar, Gruyere, and Parmesan cheese is a fantastic option. These three cheeses come together to create a rich, savoury, and slightly nutty flavour that pairs perfectly with the potatoes. Here's a guide to using these cheeses in your au gratin potatoes:

Cheddar:

Cheddar is a classic choice for au gratin potatoes, and for good reason. A sharp cheddar adds a nice tang and creamy texture to the dish. White cheddar is a great option, as its colour won't alter the overall appearance of the dish. Look for a good quality cheddar, preferably one that is aged for a stronger flavour.

Gruyere:

Gruyere is a Swiss cheese that has a slightly sweet and nutty flavour. It melts beautifully, adding a creamy texture to the dish. Gruyere is a popular choice for au gratin potatoes as it complements the other ingredients without overwhelming them. Its mild flavour also helps to balance the sharpness of the cheddar.

Parmesan:

Parmesan cheese is a must-have in au gratin potatoes. It adds a salty, savoury kick to the dish. Look for authentic Parmigiano-Reggiano for the best flavour and texture. Parmesan helps to create a crispy, golden crust on top of your potatoes, making the dish even more irresistible. It also enhances the overall creaminess of the sauce.

Pro Tips:

• When using these three cheeses, aim for a balance of flavours. You can adjust the proportions to your taste, but generally, a good amount of cheddar, a slightly smaller amount of Gruyere, and a generous sprinkle of Parmesan work well together.
• Don't be afraid to experiment with different types of cheddar and Gruyere to find your preferred flavour profile. For example, you could try a smoked cheddar for added depth of flavour.
• Remember to use heavy cream or whole milk in your au gratin potatoes for the best, creamiest results.
• Russet potatoes are a popular choice for this dish due to their starch content, which helps thicken the sauce.

Cheddar and smoked giuda

When it comes to the perfect cheese pairing for au gratin potatoes, a combination of cheddar and smoked giuda is a match made in culinary heaven. This dynamic duo brings a burst of flavour and texture that transforms the humble potato into a decadent and indulgent dish. Here's everything you need to know about why these cheeses are the ideal choice.

The Cheddar Factor

Cheddar cheese is a classic choice for au gratin potatoes, and for good reason. Its sharp, tangy flavour adds a delightful kick to the dish. When baked, cheddar melts beautifully, creating a creamy and luxurious sauce that coats each potato slice perfectly. The result is a rich, indulgent texture that makes au gratin potatoes so irresistible. Cheddar also provides a gorgeous golden hue, ensuring your dish looks as good as it tastes.

Smoked Giuda: Adding a Touch of Sophistication

Smoked giuda cheese is the perfect complement to cheddar in au gratin potatoes. This smoky, flavourful cheese adds a sophisticated depth of flavour to the dish. Its unique taste comes from being smoked over various types of wood, infusing it with a rich, savoury aroma and taste. Smoked giuda melts superbly, ensuring your au gratin potatoes maintain a creamy, cohesive texture. The smoking process also gives the cheese a gorgeous brown colour, adding to the visual appeal of your dish.

The Perfect Balance

Combining cheddar and smoked giuda cheeses in your au gratin potatoes creates a beautiful balance of flavours. The sharpness of cheddar is mellowed by the smoky sweetness of the giuda, resulting in a harmonious blend that enhances the overall taste experience. This combination ensures that neither cheese overpowers the delicate flavour of the potatoes, but instead accentuates and elevates it.

Tips for the Perfect Au Gratin Potatoes

When using cheddar and smoked giuda, here are a few tips to ensure your au gratin potatoes turn out perfectly:

• Use starchy potatoes like Russets or Yukon Golds for the ideal texture and to help thicken the sauce.
• Avoid soaking the potatoes in water, as this can cause them to lose their starch and affect the creaminess of the dish.
• For an extra savoury kick, add minced or roasted garlic to your cream mixture before baking.
• Use heavy cream instead of milk for an even richer and more decadent sauce that won't water down your dish.

White cheddar and Parmesan

Au gratin potatoes are a simple and delicious side dish. The main ingredient is, of course, potato, but cheese is a close second. White cheddar and Parmesan are excellent choices for an au gratin potato dish.

White cheddar is a sharp cheese that adds a creamy texture and bold flavour to the dish. Parmesan is another sharp cheese that complements the white cheddar well. When combined, these two cheeses create an extra-cheesy, creamy, and delicious dish.

For the best results, use white potatoes, as they are the most common variety used in this recipe. However, you could also use gold potatoes, red potatoes, or even sweet potatoes for a fun twist. In addition to the potatoes and cheese, you will need milk, butter, flour, garlic, and onion.

To make the cheese sauce, start by creating a roux with butter and flour. Then, add in your milk and cheese. You can also add in spices like garlic powder, thyme, and salt, or even some bread crumbs with Italian seasoning for a crispy topping.

Once you have your sauce, thinly slice your potatoes and layer them in a baking dish with the sauce. You can also add in some sliced onion for extra flavour. Bake in the oven until the potatoes are tender and the sauce is bubbly and golden brown.

Starchy potatoes

Starchiness is an important quality to consider when choosing potatoes for au gratin. Starchy potatoes, such as Russets, are ideal as they cook to the perfect texture and their starchiness helps to thicken the sauce. Another option is Yukon Gold potatoes, which are also starchy and work well in au gratin.

It is not recommended to soak the potatoes in water before cooking, as they will lose some of their starch, which is needed to keep the dish creamy. However, the dish will still achieve a nice, crisp top even without soaking the potatoes.

When it comes to cheese, a classic choice for au gratin potatoes is sharp Cheddar, which can be paired with Parmesan to make the dish extra cheesy and creamy. For a more indulgent option, heavy cream can be used instead of milk to create a rich sauce. Some recipes suggest replacing the cheddar with shredded Gruyere, Comté, or Fontina, and the Parmesan with Pecorino. For a savoury kick, roasted garlic can be mashed into the cream mixture before adding the potatoes.

Onion

When the potatoes are baking, the onions will caramelise, becoming delicious and slightly sweet. This also infuses the cheese sauce with an incredible onion flavour. If you don't have time to fully caramelise the onions, you can sauté them for 8 to 10 minutes as a quicker alternative.

Gruyère cheese is often chosen for potatoes au gratin with onions, as it is notoriously melty with a beautiful creamy texture, and a rich, slightly nutty flavour. It is also widely available in most well-stocked grocery stores. Good substitutes for Gruyère include Emmental or Jarlsberg, or you could opt for a similar cheese like provolone or Swiss.

For a semi-hard cheese, Gouda is also a great option to pair with onions in potatoes au gratin. A mix of bold-flavoured cheeses can also be used, such as cheddar, parmesan, and Gruyere, which is a popular combination.

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