Cheese In Au Gratin Potatoes: Decoding The Perfect Dish

Au gratin potatoes are a delicious, indulgent dish, but what type of cheese should you use to get that perfect, non-oily melt? A sharp cheddar is a popular choice, but its oiliness can be a problem. To avoid this, a good alternative is Gruyère, which has a similar bold flavour but won't separate. You could also try a mix of cheeses, such as fontina, jack, or even a cheddar-Gruyère blend. For those who don't mind a bit of oil, fresh parmesan and medium cheddar can be layered with cream, salt, and pepper for a tasty result.

Cheddar

When making au gratin potatoes, it is recommended to use starchy potatoes such as russet or Yukon gold potatoes. These potatoes cook to a perfect texture and their starchiness helps to thicken the sauce. The potatoes are baked between layers of a cream sauce, becoming soft in the oven. The small pieces of potato cook quickly, making au gratin potatoes a relatively quick and easy dish to prepare.

Au gratin potatoes can be assembled ahead of time, making them a convenient option for holiday cooking or entertaining. The dish can be prepared a day in advance and stored in the fridge until ready to bake. To ensure even cooking, it is advisable to remove the dish from the fridge about 30 minutes before baking to bring it to room temperature.

While cheddar is a common choice for au gratin potatoes, other cheese options can also be used. Gruyère, a type of Swiss cheese, is often recommended for its melting properties and distinct flavour. Fontina, Gouda, and Jack cheese are other suitable alternatives, as they melt well and contribute to the creaminess of the dish. Some cooks even prefer to use a blend of different cheeses to enhance the flavour and texture.

Gruyère

The saltiness of Gruyère enhances the overall taste of the au gratin potatoes. Its savoury notes complement the creaminess of the sauce and the mild flavour of the potatoes themselves. The cheese's salt content also helps to balance the dish's overall flavours, preventing it from becoming too rich or cloying.

In addition to its flavour and melting properties, Gruyère is also a visually appealing choice for au gratin potatoes. Its natural yellow hue adds a vibrant touch to the dish. When baked, the cheese forms a golden-brown crust, creating a visually appealing contrast with the creamy white sauce and tender potato layers. This makes the dish not only delicious but also aesthetically pleasing.

When using Gruyère for au gratin potatoes, it is essential to consider the balance of ingredients. As Gruyère has a strong flavour, using too much can overpower the dish. Combining Gruyère with other cheeses, such as cheddar or fontina, can create a more complex and nuanced flavour profile. Additionally, layering the Gruyère with the potatoes and sauce ensures a harmonious blend of flavours and textures throughout the dish.

Gouda

To make the dish, first melt the butter over medium-low heat. Add the shallot and saute for 2-3 minutes, then add the garlic and saute for another minute. Next, gradually add the half-and-half, whisking constantly until the mixture thickens. In a separate bowl, layer half of the sliced potatoes, sprinkling half of the gouda cheese on top. Add the remaining potatoes, then pour the butter-garlic mixture on top, followed by the remaining gouda cheese. Bake for 75 minutes and serve immediately.

Aged gouda has a distinctive flavour and can be found in specialty food stores. Smoked gouda is also used in au gratin potatoes, sometimes in combination with sharp cheddar and gruyere. This blend of cheeses creates a creamy and luscious texture, with the sharpness of cheddar adding a unique flavour profile.

Parmesan

To make Parmesan potatoes au gratin, preheat your oven to 350°F. Peel and slice the potatoes into thin pieces, about an eighth to a quarter of an inch thick. In a separate bowl, mix together cream, salt, and pepper. Grease a large gratin baking dish with butter or non-stick cooking spray.

Layer the potatoes in the dish, sprinkling Parmesan cheese and pouring the cream mixture over each layer. Repeat this process to create four layers, ending with a generous topping of cheese. This will ensure a golden, crispy crust.

For an extra crispy texture, place the dish on a rimmed baking sheet to catch any spills and bake for approximately 60 minutes. You'll know it's ready when the potatoes are tender and can be easily pierced with a fork. If the top layer starts to brown too quickly, loosely cover it with foil.

For a more complex flavour profile, you can also combine Parmesan with other cheeses like Gruyère or cheddar. This combination of cheeses will create a delicious, crispy au gratin potato dish that's perfect for any special occasion.

Fontina

When choosing fontina for au gratin potatoes, it is important to select a good-quality cheese. Look for a cheese that is creamy and smooth, with a slightly nutty aroma. Avoid any cheese that has a strong ammonia smell, as this indicates that it is past its prime.

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