Cheese For Au Gratin Potatoes: Selecting The Perfect Melt

When it comes to making au gratin potatoes, the cheese you choose can make or break the dish. While some recipes call for a single type of cheese, such as cheddar, others suggest a combination of cheeses like Gruyère, Swiss, and Parmesan. The type of cheese you use can also depend on your personal preference for texture, as some cheeses, like Swiss, can become stringy when melted. Additionally, the amount and fat content of the cheese can impact the overall dish, with some cheeses releasing more oil during cooking, which may result in an oily mess if not properly managed.

Characteristics and Values for choosing cheese for Au Gratin Potatoes

Cheddar, gouda, and gruyere

Cheddar is a popular choice for au gratin potatoes. It has a sharp, nutty flavour that pairs well with the potatoes. When melted, cheddar becomes creamy and smooth, making it perfect for a cheese sauce. However, as one source points out, using too much cheddar can make the dish oily. One way to mitigate this is to use a combination of cheeses, such as cheddar and Colby Jack or Monterey Jack.

Gouda is another excellent option for au gratin potatoes. It has a rich, nutty flavour that complements the potatoes well. Gouda melts easily, creating a creamy, velvety texture that is ideal for au gratin potatoes. When combined with other cheeses like gruyere, it creates a delicious, melty middle with a crisp top.

Gruyere is a popular choice for au gratin potatoes and is used in several recipes. It has a strong, nutty flavour that adds depth to the dish. Gruyere melts well, creating a creamy texture and a crispy top when baked. Combining gruyere with other cheeses like gouda or parmesan can enhance the flavour and texture of the dish.

When choosing between cheddar, gouda, and gruyere for au gratin potatoes, consider your preferred flavour profile and texture. All three cheeses melt well and have distinct flavours that can enhance the dish. Combining these cheeses, as some sources suggest, can also create a unique and delicious au gratin potato dish.

Oily mess

Au gratin potatoes are a delicious, versatile dish that can be made with a variety of cheeses. However, one common issue is the dish becoming an oily mess. To avoid this, it's important to choose the right type of cheese and use the appropriate techniques.

Firstly, when it comes to cheese selection, it's best to avoid using excessive amounts of oily cheeses like cheddar. While cheddar can add a nice sharpness to the dish, using too much of it can result in an oily mess. Instead, opt for cheeses that melt well and have a lower fat content, such as Gruyère, Gouda, or a blend of cheeses. Gruyère, in particular, is a popular choice for au gratin potatoes as it has a rich, nutty flavor and melts beautifully without releasing too much oil.

Additionally, the technique you use can also impact the oiliness of the dish. One suggestion is to bake the potatoes before adding the final layer of cheese on top. This allows the potatoes to cook thoroughly and reduces the risk of the cheese separating and becoming oily. Another technique is to layer the cheese throughout the dish, using a combination of cheeses like Parmesan and a small amount of cheddar. Adding the cheese halfway through the baking process can also help prevent it from separating and becoming greasy.

It's also important to consider the type of potatoes you use. Starchy potatoes, such as Yukon Gold, are a great option as they have a buttery flavor and hold up well in au gratin dishes. The cooking vessel can also make a difference; it's recommended to use a ceramic dish and bake the potatoes on the middle rack of the oven to ensure even cooking and reduce the chances of the cheese burning.

By choosing the right cheeses, using appropriate techniques, and selecting the best potatoes, you can create a delicious au gratin potato dish that is flavorful and cheesy without becoming an oily mess. Remember to experiment with different combinations of cheeses and techniques to find what works best for your taste preferences and cooking style.

Potato types

When making au gratin potatoes, it's important to consider the type of potatoes you use as the base of this dish. While you can use any type of potato you like, different potatoes will yield different results.

Russet potatoes are a good option for au gratin as they are starchy and cook to a perfect texture. Their starchiness also helps to thicken the sauce. However, they will absorb more liquid and may not hold their shape as well as other types of potatoes.

Yukon Gold potatoes are another popular choice for au gratin. They are a medium-starch potato and have a good balance between waxiness and fluffiness. They tend to hold their shape, absorb flavour from the liquid they're cooked in, and allow themselves to be coated in sauce without falling apart. Yukon Golds also have a buttery flavour that pairs well with the other ingredients in au gratin potatoes.

If you're looking for a potato that will hold its shape after cooking, consider using low-starch, waxy red or white "boiling" or "salad" potatoes. These potatoes will benefit from a flavourful sauce to coat the slices.

Some people also prefer to use thin-skinned white potatoes for au gratin, as they provide good textural integrity and allow the potato flavour to stand out.

Onion

White onions are commonly used in au gratin potatoes, but alternatives such as shallots can also be used, as seen in some recipes. The amount of onion used can be adjusted to personal preference, with the option to omit them entirely for a milder dish, or layer them generously for a more pronounced savoury note.

When combined with the right cheeses, onions create a harmonious flavour profile in au gratin potatoes. The most popular cheeses used in this dish are cheddar, Gruyère, and parmesan. The bold flavour of cheddar adds a sharp tang, while Gruyère contributes a rich, creamy taste. Parmesan, known for its nutty, savoury flavour, further enhances the depth of flavour in the dish.

These cheeses, along with the onions, create a mouthwatering combination that has made au gratin potatoes a beloved side dish. The onions' sweetness balances the saltiness of the cheeses, resulting in a complex and satisfying flavour profile. For those who enjoy experimenting with different cheeses, options like Colby Jack, Monterey Jack, and Boursin can be substituted or added to the traditional trio for a unique twist.

In conclusion, onions play a crucial role in the taste and overall experience of au gratin potatoes. Their ability to caramelise, infuse their flavour into the sauce, and complement the chosen cheeses makes them an indispensable ingredient in this classic dish. Whether you prefer a mild or robust onion presence, the versatility of this vegetable makes it a key component in the success of au gratin potatoes.

Cheese sauce

A good cheese sauce is the key to delicious au gratin potatoes. The sauce should be creamy and cheesy, with a sharp flavour that complements the potatoes without overwhelming them.

To make a basic cheese sauce, you'll need butter, flour, milk, and cheese. Start by making a roux with butter and flour, cooking it until it forms a paste. Then, slowly whisk in your milk, stirring continuously until the sauce thickens. Remove from the heat and stir in your cheese until it's melted and combined.

When it comes to cheese selection, a sharp cheddar is a popular choice for au gratin potatoes. Its strong flavour and melting texture make it ideal for a sauce. You could also try a blend of cheddar and Gruyère, which adds a touch of sweetness and a slightly firmer texture. Some recipes also call for a small amount of grated Parmesan, which adds a salty, savoury note.

If you're feeling adventurous, you can experiment with other cheeses like Gouda or Swiss, but be mindful that some cheeses, like Swiss, can become stringy when melted. It's best to avoid pre-shredded cheese, as it doesn't melt as smoothly as freshly grated cheese.

Finally, remember that the type of milk you use can also affect the sauce's flavour and texture. Almond milk, skim milk, or whole milk are all suitable options, depending on your preference and dietary needs.

Frequently asked questions