What is potato gratin?

Potato gratin, also known as au gratin potatoes, is a classic dish made of thinly sliced potatoes baked in a creamy sauce, often with cheese. It's a comforting and rich side dish originating from French cuisine.

How do you prevent potato gratin from drying out?

To prevent potato gratin from drying out, ensure the potatoes are fully submerged in the cream sauce. You can also cover the dish with foil for the majority of the baking time, removing it only for the last few minutes to brown the top.

What kind of potatoes are best for potato gratin?

Waxy or all-purpose potatoes like Yukon Golds or red potatoes work best for potato gratin. They hold their shape well during baking and have a creamy texture, but russet potatoes are also commonly used due to their accessibility.

How long does potato gratin last in the fridge?

Properly stored, leftover potato gratin can last in the refrigerator for 3-4 days. Make sure to store it in an airtight container to maintain its freshness and prevent it from absorbing odors.

Creamy Potato Gratin Bake: 7 Easy & Delicious Recipes

Name: Creamy Potato Gratin Bake: The EASIEST Cheesy Au Gratin
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick); 4 tablespoons unsalted butter; 2 tablespoons all purpose flour; 3 cups whole milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 cup heavy cream; 2 cups shredded Gruyere cheese, divided; 1/2 cup grated Parmesan cheese

Description

This Creamy Potato Gratin Bake recipe transforms humble potatoes into a decadent side dish, perfect for weeknight dinners or holiday gatherings. Tender potatoes are layered in a rich, cheesy sauce and baked to golden perfection.

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
4 tablespoons unsalted butter
2 tablespoons all purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup heavy cream
2 cups shredded Gruyere cheese, divided
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly, stirring frequently.
Remove from heat and stir in the salt, pepper, and nutmeg. Stir in the heavy cream and 1 1/2 cups of the Gruyere cheese.
Arrange one third of the potato slices in the prepared baking dish, overlapping slightly.
Pour one third of the cream mixture over the potatoes.
Repeat layers twice more, ending with the remaining cream mixture on top.
Sprinkle the remaining 1/2 cup Gruyere cheese and the Parmesan cheese over the gratin.
Bake for 50 60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife should easily pierce the potatoes.
Let the gratin rest for 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Side Dish
Cuisine: American

Nutrition

Calories: 350
Sugar: 5g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 25g
Fiber: 3g
Protein: 10g
Cholesterol: 75mg

Keywords: potato gratin, au gratin potatoes, cheesy potatoes, side dish, creamy potatoes