Bushra Griffith
Potatoes au gratin is a classic French dish that combines tender potatoes with a creamy cheese sauce. While there are many variations of the recipe, most include thinly sliced potatoes layered with onions and covered in a rich cheese sauce. The type of cheese used can vary, but bold, sharp cheddar is often favoured for its strong flavour and good melting properties. Other popular options include Gruyère, Jack, and Fontina, or a combination of cheeses. For the best results, it is recommended to grate your own cheese, as pre-shredded varieties may not melt as well.
| Characteristics | Values |
|---|---|
| Cheese type | Sharp Cheddar, Gruyère, Jack, Fontina, Parmesan, or a mix of different types of cheeses |
| Cheese texture | Melty |
| Cheese quantity | 2 cups |
| Potato type | Russet, Yukon gold, waxy potatoes like red-skinned or Yukon gold |
| Potato texture | Thinly sliced, 1/4-inch or thinner |
| Potato quantity | Layers of potatoes |
| Additional ingredients | Onion, butter, flour, milk, garlic powder, salt, black pepper, fresh chopped parsley, breadcrumbs |
| Baking dish size | 2-quart square or casserole dish, or an 8x12 baking dish |
| Baking temperature | 375 degrees F |
| Baking time | 45-55 minutes |
| Storage | Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 4 days |
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Cheese sauce vs. white sauce
Au gratin potatoes are a classic French dish that combines thinly sliced potatoes, onions, and a rich cheese sauce, baked until lightly browned and bubbling. The cheese sauce is typically made with a combination of butter, flour, milk, and shredded cheddar cheese, although other cheeses such as Gouda and Pepper Jack can also be used. The sauce is prepared by making a roux with butter and flour, gradually adding milk, and then stirring in the cheese until melted. This sauce is then poured over the layered potatoes and onions, and baked until tender.
On the other hand, a white sauce, also known as a béchamel sauce, is a basic sauce commonly used in dishes such as lasagna and casseroles. It is typically made with butter, flour, and milk, creating a creamy and thick consistency. While a white sauce can be used as a base for various dishes, it does not contain cheese as one of its primary ingredients.
The key difference between a cheese sauce and a white sauce is, of course, the presence of cheese. Cheese sauce has a richer, more decadent flavour due to the addition of cheese, which also provides a creamier texture. The type of cheese used can also vary, allowing for experimentation with different flavours. White sauce, on the other hand, has a more subtle flavour and is often used as a base for building other flavours.
When it comes to au gratin potatoes, the cheese sauce is what gives the dish its characteristic flavour and texture. The cheese melts and blends with the potatoes, creating a creamy and indulgent dish. While a white sauce could technically be used as a base for au gratin potatoes, it would lack the distinctive cheese flavour and may not provide the same creamy consistency.
In summary, while both cheese sauce and white sauce have their own unique qualities, for au gratin potatoes, a cheese sauce is the preferred choice. The cheese adds a depth of flavour and creaminess that elevates the dish, making it a favourite among those who enjoy rich and decadent flavours.
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Cheddar cheese
When making au gratin potatoes with cheddar cheese, it is important to use shredded cheddar rather than pre-shredded cheddar, as the anti-caking agents in pre-shredded cheese can prevent it from melting properly. It is also important to add the cheddar gradually and allow it to melt slowly, as this will ensure a creamy and well-combined sauce.
To make au gratin potatoes with cheddar cheese, start by layering sliced potatoes, onions, and seasonings in a baking dish. Then, make a cheese sauce by melting butter in a saucepan, whisking in flour and milk, and gradually adding in the shredded cheddar. Pour the sauce over the potatoes, cover the dish with foil, and bake until the potatoes are tender and the sauce is bubbling.
For an extra crispy top, remove the foil during the last 15-20 minutes of baking. You can also sprinkle additional toppings such as breadcrumbs, crushed crackers, or more cheese on top before returning the dish to the oven.
Cheddar au gratin potatoes can be made ahead of time and stored in the refrigerator for up to three days before baking. Simply assemble the dish, cover it with foil, and refrigerate until ready to bake. When ready to serve, remove from the refrigerator and bake according to the recipe instructions, allowing for additional time since the dish will be cold.
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Gruyere cheese
Gruyere is a great option for au gratin potatoes because of its distinct, slightly nutty flavour. It is a semi-hard cheese with a slightly grainy texture, which adds depth to the dish. Gruyere is also a good melting cheese, which is an important quality for au gratin potatoes. The cheese melts evenly and smoothly, creating a cohesive sauce that binds the dish together.
When making au gratin potatoes with Gruyere, it is important to thinly slice the potatoes to ensure even cooking. A mandoline slicer can be used to achieve a uniform thickness. The potatoes are then tossed with salt, black pepper, and other seasonings, such as thyme, garlic, and nutmeg. Some recipes also include flour, which helps to thicken the sauce.
To assemble the dish, the potatoes are layered in a baking dish, with grated Gruyere cheese and sauce added in between the layers. The top layer is usually covered with more cheese to create a golden brown crust. The dish is then baked in the oven until the potatoes are tender and the cheese is melted and bubbly.
Gruyere potatoes au gratin is a classic side dish that can be served at family meals or holiday dinners. It pairs well with roast meats, such as pork loin or beef tenderloin, and can also be enjoyed as a complete meal on its own.
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Parmesan cheese
When using Parmesan cheese for au gratin potatoes, it is essential to grate it yourself. Pre-shredded Parmesan often contains an anti-caking agent that can prevent the cheese from melting properly, resulting in a less creamy and homogeneous dish. By grating your own Parmesan, you ensure the cheese melts uniformly and blends seamlessly with the other ingredients.
To elevate your au gratin potatoes, consider combining Parmesan cheese with other cheeses like cheddar, gruyere, or white cheddar. This creates an even cheesier, creamier, and more indulgent dish. For instance, you can mix shredded cheddar, Parmesan, and cream, then toss in the sliced potatoes to evenly coat them before baking.
Additionally, feel free to experiment with adding ingredients such as diced ham, crumbled bacon, or herbs like thyme, rosemary, or chives. These enhancements will create a savoury, flavourful au gratin potato dish that is sure to impress.
When preparing au gratin potatoes with Parmesan cheese, it is crucial to thinly slice the potatoes. This ensures even cooking and a creamy texture. Russet potatoes are an excellent choice, but Yukon Gold potatoes can also be used. By thinly slicing the potatoes and layering them with onions, you create a delicious foundation for the cheese sauce.
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Breadcrumbs
When making au gratin potatoes, breadcrumbs are typically added after pouring the cheese sauce over the potatoes. The breadcrumbs can be combined with melted butter and sprinkled over the top, creating a golden, crispy crust during baking. This step adds texture and flavour to the dish, elevating the overall dining experience.
While some recipes may suggest using only breadcrumbs, others recommend combining them with crushed crackers, such as Ritz crackers, for an even crunchier topping. This combination can be especially appealing to those who enjoy a more textured and varied bite.
The type of breadcrumbs used can also vary. Fresh breadcrumbs, made from scratch, will generally produce the best results as they have a softer texture and absorb flavours more effectively. Dried breadcrumbs can be used as well, but they tend to yield a denser, crunchier texture.
Additionally, the shape and size of the breadcrumbs can impact the final dish. Smaller, finer breadcrumbs will create a more delicate, crispy coating, while larger, coarser crumbs will result in a chunkier texture. Ultimately, the choice of breadcrumbs depends on personal preference and the desired texture for the au gratin potatoes.
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Frequently asked questions
The best cheese for au gratin potatoes is a bold-flavoured, melty cheese. Sharp cheddar is a classic choice, but other options include Gruyère, Jack, and Fontina.
Yes, you can use multiple types of cheese for au gratin potatoes. In fact, some recipes call for three types of cheese to be used.
If you are looking for a substitute for cheddar cheese in au gratin potatoes, you can try using Gruyère, Jack, or Fontina cheese.
Yes, you can use pre-shredded cheese for au gratin potatoes, but the sauce will be smoother if you shred the cheese from a block. Pre-shredded cheese also contains an anti-caking agent that may prevent it from melting as well as block cheese.
