Cheese Choices For Au Gratin Potatoes

Au gratin potatoes are a delicious, indulgent dish, but what kind of cheese is best to use? The answer may depend on your taste preferences, as well as the oiliness of the dish. Cheddar is a popular choice, but its oiliness can be a downside. Other cheeses that can be used include Gruyère, jack, fontina, Gouda, and even a mix of different cheeses.

Cheddar

One recipe suggests using cream, mild cheddar, salt, and pepper between each layer of potatoes. Another recipe recommends using a blend of cheeses, including mild cheddar, Gruyère, and Parmesan. This combination provides a balance of flavours and textures, with the Gruyère adding a touch of sweetness and the Parmesan adding a salty, nutty flavour.

When using cheddar in au gratin potatoes, it is important to consider the amount of cheese you are using. Cheddar can be a oily cheese, so using too much can result in an oily dish. It is also important to consider the other ingredients and flavours in the dish, as too much cheese can overwhelm the other flavours.

Overall, cheddar is a versatile and popular choice for au gratin potatoes. Its strong flavour, melting properties, and versatility make it a good option for this dish. When using cheddar, it is important to consider the type of cheddar, the amount, and the balance of flavours with the other ingredients.

Gruyère

To make gruyère potatoes au gratin, first, preheat the oven to 350 degrees Fahrenheit. Next, prepare the creamy herb sauce by melting ¼ cup of unsalted butter and stirring in ¼ cup of all-purpose flour. Then, slowly add in 8 ounces of chicken broth and 16 ounces of whole milk. Finally, add in 2 cups of freshly shredded gruyère cheese and stir until melted. Layer half of the sliced potatoes in a pre-greased baking pan and pour half of the sauce over them. Repeat this step to create a second layer, ensuring that the sauce covers the potatoes evenly.

Sprinkle the remaining cheese on top (a combination of gruyère and parmesan cheese is recommended) and cover with foil. Bake for 25 minutes at 400˚F. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

This dish can be made ahead of time and reheated, making it a convenient option for holiday meals or family gatherings. It pairs well with ham, turkey, beef roast, or chicken.

Gouda

Au gratin potatoes are a delicious dish, and using gouda cheese can take them to the next level. Gouda is a great choice of cheese for this classic side dish, adding a distinctive flavour.

Aged gouda is a unique variety of this cheese, with a more intense flavour than regular gouda or smoked gouda. It can be harder to find, often only available in speciality stores, but it is worth the effort to locate. Aged gouda has a distinctive flavour that will elevate the dish, and it pairs wonderfully with a glass of wine.

When making au gratin potatoes with gouda, it is important to use starchy potatoes. The recipe typically involves layering sliced potatoes with butter, garlic, cream, salt, and pepper, and of course, the gouda. One recipe recommends a blend of smoked gouda, sharp cheddar, and gruyere, which creates a creamy and indulgent dish. The sharpness of the cheddar and the melting quality of the gruyere add to the overall taste and texture.

Fontina

When making au gratin potatoes with Fontina, it is important to layer the cheese with the potatoes for the best results. One recipe recommends layering half the potatoes in a prepared dish, seasoning them with salt and pepper, then pouring over half a cream mixture, and topping with half the fontina, Parmesan, and butter. Repeat the layering, then cover the dish with foil and bake.

Another recipe recommends preparing a cast-iron dish with cooking spray and lining a baking sheet with parchment paper. In a skillet, melt butter and whisk in flour, salt, pepper, and nutmeg. Cook until smooth, then gradually add milk, whisking until smooth. Bring to a boil and cook until thickened. Remove from heat and stir in fontina and thyme until melted, then stir in potatoes. Divide the mixture among the prepared dishes, sprinkle with remaining cheese, and bake.

Jack

Firstly, a classic and popular choice for au gratin potatoes is sharp cheddar. Cheddar has a bold flavour that balances the creamy sauce, and it melts well, creating a nice, indulgent texture. You can also experiment with other varieties of cheddar, such as white or yellow cheddar, to add a slightly different twist.

Now, if you're looking to branch out from cheddar, there are several other cheese options that will work beautifully. Gruyère, for instance, is a popular choice that many people favour for its melting capabilities and distinct flavour. You could also try using a blend of cheeses, such as a combination of cheddar and Gruyère, to create a more complex flavour profile.

Another option is Gouda, which has a slightly sweeter and milder flavour than cheddar. It still melts well and can add a nice creamy texture to your dish. Some people also like to add in a bit of Parmesan, especially between the layers, for an extra savoury kick. This can be a good way to enhance the flavour without making the dish too oily, as Parmesan is a harder cheese.

Finally, don't be afraid to get creative and experiment with different cheeses that you enjoy. A mix of multiple cheeses, such as fontina, jack, or even a special blend like the cheddar-Gruyère combination you might find at Aldi, can result in a unique and delicious au gratin potato dish. Just remember to pay attention to the oiliness of the cheese you choose, as some varieties, like cheddar, can make the dish a bit too oily if used in large quantities.

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