Potatoes Au Gratin Recipe | Dauphinoise Potato
Potatoes Au Gratin is a classic French dish with a delicious combination of cheesy cream sauce and tender potatoes. Gratin potatoes are perfect for weekend meals or as a make-ahead side dish for holidays. Serve potato gratin with roasted meat, pasta, or green salad.
Servings: 8 people
Calories: 574kcal
Equipment
- 9 * 9 inch pan or casserole dish.
Ingredients
- 4 medium Russet potatoes thinly sliced
- 2 tablespoon Butter
- 1 cup Parmesan cheese grated
- 1 cup Cheddar cheese grated (gruyere, colby, swiss)
- 1 pint Heavy cream 2 cups
- 1 teaspoon Garlic powder optional
- 1 teaspoon Onion powder
- ½ teaspoon Black pepper powder adjust to taste
- ¼ teaspoon Cayenne powder optional
- ¾ to 1 teaspoon Salt adjust to taste
- 1 tablespoon Fresh herb finely chopped (thyme, cilantro or parsley)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch by 9-inch pan using 1 tablespoon butter.2 tablespoon Butter
- In a bowl, add heavy cream, garlic powder, onion powder, black pepper powder, cayenne powder, and mix.1 pint Heavy cream, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, ½ teaspoon Black pepper powder, ¾ to 1 teaspoon Salt, ¼ teaspoon Cayenne powder
- Add a layer of thinly sliced potatoes, edges overlapping, into the greased baking pan. Top it with ⅓ portion of the cream mixture. Follow this with ⅓ portion of cheddar and parmesan cheese.1 cup Parmesan cheese, 1 cup Cheddar cheese, 4 medium Russet potatoes
- Repeat the above process for two more layers.
- Finally, dot the top with the remaining 1 tablespoon of butter.2 tablespoon Butter
- Cover the pan with aluminum foil and bake this for 55 minutes covered.
- Remove the foil and bake uncovered for an additional 10 minutes or until lightly browned and a knife pierces easily through the potatoes.
- Remove from the oven and rest it for 10 minutes.
- The best potatoes au gratin recipe is ready. Serve warm for your dinner, and enjoy.1 tablespoon Fresh herb
Notes
- See that the potatoes are covered in heavy cream so that gratin doesn't dry out.
- Cover the baking dish with aluminum foil, which will help the potatoes remain soft and tender.
- Do you love more garlicky flavor? You can roast 4 to 5 garlic cloves and then add them to the cream sauce.
- You can also sautee the onions and mushrooms and add them between each layer. This will only enhance the taste of the dish.
- Store the leftover gratin in the refrigerator for 2-3 days. Reheat in the oven at 350 degrees F for 20 minutes or until heated through.
Nutrition
Calories: 574kcal | Carbohydrates: 33g | Protein: 15g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 1375mg | Potassium: 826mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1803IU | Vitamin C: 12mg | Calcium: 400mg | Iron: 2mg