Randy Chandler
Au gratin potatoes are a decadent dish of thinly sliced potatoes baked in a rich and creamy cheese sauce. The type of cheese used can vary depending on personal preference, but it's important to choose a bold-flavoured cheese that will melt well and create a smooth sauce. Common choices include cheddar, gruyere, parmesan, gouda, comté, and provolone. The key to a successful au gratin is finding the right balance between the potatoes and the cheese sauce, ensuring that all the ingredients come together harmoniously to create a mouth-watering, cheesy masterpiece.
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What You'll Learn
Gruyere, cheddar, and parmesan
To make a delicious au gratin, thinly slice some potatoes and boil them for a few minutes to ensure they are cooked to your desired texture. You can use white potatoes or switch things up with gold, red, or even sweet potatoes. Then, prepare a sauce with garlic, milk, and your three cheeses. You can grate or shred the cheeses yourself to add more flavour and ensure they melt better. For a super crispy crust, add breadcrumbs.
Layer half of the potatoes in a baking dish, seasoning them with salt and pepper. Layer onion slices over the potatoes, then top with the remaining potatoes, seasoning again. Make the sauce by melting butter in a saucepan and gradually whisking in flour and milk. Cook until thickened, then stir in your cheese sauce. Pour the sauce over the potatoes and bake.
For an extra cheesy touch, sprinkle more cheese on top of the potatoes halfway through baking. This will ensure the cheese doesn't separate and create a delicious, crispy crust. Au gratin is a versatile dish that can be served as a side or main course, and it's perfect for special occasions like Easter, Christmas, or Thanksgiving dinner.
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Oily cheeses
When making au gratin, it is important to remember that any cheese you use will release fat, which can cause an oily mess. The oils are likely to come from cheddar, as one user noted that their au gratin tasted great but was very oily, and they used medium cheddar in the recipe.
To avoid this, one suggestion is to use Gruyère, a traditional choice for au gratin that adds a smoky, rich, creamy, and salty flavour. It is also recommended to leave the fat at the bottom of the dish, or to bake the dish before adding the final layer of cheese on top.
If you are set on using cheddar, it is suggested to use sharp cheddar for optimal flavour. Another option is to use a combination of cheeses, such as Gruyère, cheddar, and parmesan, which are all sharp cheeses that provide an unbeatable flavour.
For a similar flavour to Gruyère, you can also use provolone or Swiss cheese. Additionally, you can experiment with different cheeses, such as gouda or a spicy cheese, to customise the dish to your liking.
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Young comté
When making au gratin potatoes, it is important to use a cheese that tastes good and does not turn into an oily mess. A popular choice is young Comté, which is a cheese that has been aged for 6 to 12 months and is not too dry. Young Comté has a creamy and slightly salty flavour that pairs well with potatoes and other ingredients commonly used in au gratin dishes.
When selecting young Comté for au gratin, it is important to choose a cheese that is not too dry. The ideal age for young Comté is between 6 to 12 months, as it will have developed a good flavour without becoming too dry or crumbly. The cheese should be shredded to add more flavour and to ensure that it melts better into the sauce.
To prepare the potatoes for au gratin, it is recommended to thinly slice them using a mandoline slicer to ensure even slices. The potatoes can be boiled for a few minutes before slicing to ensure they are cooked to the desired texture. Raw potatoes can be kept in cold water while preparing the sauce to prevent them from turning brown.
The sauce for au gratin is typically made by melting butter in a saucepan and gradually whisking in flour, salt, and milk. The cheese is then added to the sauce and stirred until melted. It is important to add the cheese gradually and let it melt slowly to avoid a grainy texture.
When assembling the au gratin, layer half of the potatoes in a baking dish, followed by seasonings and onion slices. Pour the sauce over the potatoes and cover the dish with foil. Bake in the oven until the potatoes are tender and the sauce is bubbling.
Using young Comté, au gratin potatoes can be a delicious and creamy dish with a slight salty flavour. The key to success is shredding the cheese, controlling the melting process, and ensuring the potatoes are thinly and evenly sliced.
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Bold-flavoured cheese
Au gratin potatoes are a decadent dish of thinly sliced potatoes and onions baked in a rich and creamy cheese sauce. The cheese is an essential component of this dish, and the right choice can make all the difference.
When selecting a cheese for au gratin, it is recommended to opt for bold-flavoured varieties. Cheddar is a popular choice, with its sharp and salty taste, and it melts beautifully into the sauce. Gruyere is another excellent option, adding a smoky, salty, and creamy flavour. Combining these two cheeses can create a delightful blend. For an extra kick, a sprinkle of Parmesan on top adds sharpness and an unbeatable flavour.
If you're looking for something a little different, you could try using Comté, a young cheese that is not too dry and adds a fabulous flavour. Alternatively, a bold, spicy cheese can give your au gratin a unique twist. For a truly indulgent dish, smoked Gouda adds a rich, smoky flavour.
Remember, the beauty of au gratin is its versatility, so feel free to experiment with different bold-flavoured cheeses to find your perfect combination.
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Bacon or ham
Bacon:
Bacon adds a delicious savoury element to your au gratin. You can stir chopped bacon into your cheese sauce or sprinkle it over your potatoes before pouring the sauce. Bacon provides a nice texture contrast and enhances the overall flavour of the dish.
Ham:
Ham is another excellent choice for adding a savoury touch to your au gratin. You can use cooked and diced ham, or even leftover ham, to incorporate into your dish. Similar to bacon, you can sprinkle diced ham over your potatoes or mix it into your cheese sauce. If you're using sliced ham, you can cut it into cubes or strips before adding it to your au gratin.
Cheese Pairings:
When using bacon or ham in your au gratin, certain cheeses can complement these ingredients particularly well:
- Gruyere: This classic melting cheese adds a creamy, nutty flavour that pairs beautifully with the savouriness of bacon or ham.
- Cheddar: Sharp cheddar cheese can also be a great addition, providing a more pronounced flavour.
- Swiss: Swiss cheese offers a milder, slightly sweet taste that blends nicely with the saltiness of bacon or ham.
- Gouda: For a smoky flavour, consider using smoked gouda, which will enhance the savouriness of your dish.
Additional Tips:
- Breadcrumbs: For a crunchy topping, add breadcrumbs or crushed crackers to the top of your au gratin before baking.
- Potatoes: Russet potatoes are a popular choice for au gratin due to their fluffy texture and higher starch content, making your cheese sauce creamier.
- Herbs: Fresh herbs like thyme or rosemary can enhance the flavour of your dish and provide a more complex savoury profile.
Feel free to experiment with different combinations of bacon or ham, cheeses, and additional ingredients to create a unique and delicious au gratin tailored to your taste preferences!
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Frequently asked questions
The best cheese to use for au gratin potatoes is gruyere. It adds a smokey, rich, creamy and salty flavour.
You can use a variety of cheeses for au gratin potatoes, including cheddar, parmesan, gouda, comté, provolone, swiss and even spicy cheese.
It is recommended to use sharp cheddar cheese for optimal flavour.
To make the cheese sauce, melt butter in a pan, whisk in flour and slowly alternate between milk and flour. Once it's nice and thick, add your cheeses and seasonings.
Scalloped potatoes are baked in a cream sauce, whereas au gratin potatoes are layered with a cheese sauce and sprinkled with cheese on top.
