Cheesy Au Gratin Potatoes
If you’re a fan of cheesy potatoes, prepare to be amazed by this recipe that is packed with flavor and perfect for all occasions!
Scalloped Potatoes vs Au Gratin Potatoes
Both scalloped potatoes and au gratin potatoes are deliciously creamy dishes made from sliced potatoes, but they have a key difference: cheese! While scalloped potatoes are typically baked in a rich cream sauce, au gratin potatoes amp up the decadence with layers of cheese both in the dish and sprinkled generously on top. This recipe strikes a balance by using a roux-based cream sauce combined with plenty of sharp cheddar cheese, resulting in a rich and satisfying culinary experience.
Best Kind of Potatoes for Au Gratin
For the ultimate cheesy au gratin potatoes, Yukon Gold or baby potatoes are your best bets. These varieties maintain their shape during cooking and provide a creamy, buttery texture. Baby potatoes can be roasted whole or halved, while Yukon Golds should be sliced into even rounds for optimal cooking. Unlike Russet potatoes, which tend to fall apart due to their high starch content, Yukon Golds absorb the cheesy sauce beautifully, making them the ideal choice for this dish.
Other Ingredients You’ll Need
- Bacon: Adds a smoky flavor that elevates the dish. Feel free to leave it out if you prefer a meat-free option, but you may want to increase the butter for the roux!
- Roasted Garlic: This ingredient enhances the flavor immensely, making it a must-have for irresistible au gratin potatoes.
- Butter: Unsalted butter works best for a balanced flavor.
- Flour: Essential for thickening the sauce and creating a roux.
- Milk: Whole milk is recommended for the richest flavor.
- Sharp Cheddar Cheese: This recipe calls for an abundance of shredded cheddar, perfect for melting into the sauce and topping the potatoes.
- Spices: A mix of paprika, dried thyme, dried rosemary, salt, and pepper brings the dish to life with zest and warmth.
How to Make Cheesy Au Gratin Potatoes Step by Step
- Slice and Parboil Potatoes: Start by peeling and thinly slicing your potatoes. Boil them in water for about 8 minutes, then immediately transfer them into an ice water bath to stop the cooking process.
- Cook the Bacon: In a large skillet, fry the bacon until crispy. Remove it from the pan and set aside to cool, then crumble it into pieces. Don’t forget to save 2 to 3 tablespoons of the bacon fat for the next step!
- Make the Cheese Sauce: In the same skillet, melt the reserved bacon fat with butter. Whisk in the flour to create a roux and cook until golden, about 1 to 2 minutes. Gradually pour in the milk while whisking continuously until the sauce thickens. Stir in the roasted garlic, paprika, thyme, rosemary, salt, and pepper. Finally, mix in the shredded cheese until melted and smooth.
- Assemble the Dish: Layer the sliced potatoes in a baking dish. Pour the rich cheese sauce evenly over the potatoes and sprinkle the crumbled bacon on top.
- Bake: Place the dish in a preheated oven at 350°F (175°C) and bake for about 40 minutes. Remove from the oven, add extra cheese on top, and bake for an additional 10 to 15 minutes until the potatoes are tender and the top is golden and bubbly. For an extra crispy topping, broil for a few minutes at the end!
- Serve: Let the au gratin potatoes cool for about 5 minutes before serving to allow the flavors to set.
Make Ahead and Storage
You can conveniently assemble the au gratin potatoes a day in advance! Cover the dish tightly with plastic wrap and refrigerate it. When you’re ready to bake, you might need to extend the baking time by 5 to 10 minutes since the dish will be cold from the fridge, or let it sit at room temperature for 30 minutes before popping it into the oven.
Store any leftover au gratin potatoes in a sealed container in the refrigerator for up to 3 days—if they last that long!
Serving Suggestions
Cheesy au gratin potatoes are incredibly versatile! They make a standout side for Thanksgiving or Christmas feasts, and they pair beautifully with just about any main course. Consider serving them alongside:
- Roasted meats, like turkey or ham
- Grilled vegetables for a lighter option
- Salads to balance out the creaminess
- Steamed greens, such as broccoli or asparagus
FAQs
Can I use other types of potatoes?
Yes! While Yukon Gold and baby potatoes are great for their creamy texture, you can also use red potatoes or fingerlings. Russets are an option, but they will yield a fluffier texture.
Can I skip the bacon?
Absolutely! If you prefer a bacon-free dish, simply make a roux with a couple of tablespoons of butter instead to account for the lost flavor.
Can I make these ahead of time?
Definitely! You can prep and assemble the entire dish in advance, then cover it with plastic wrap and store it in the fridge. Bake when you’re ready to serve.
Do I have to use fresh garlic?
Fresh garlic definitely enhances the dish, but if you’re in a pinch, garlic powder can serve as a substitute. Use approximately 1 teaspoon of garlic powder for every 2 cloves of fresh garlic.
What can I do with leftovers?
Leftover au gratin potatoes can be stored in the fridge for up to 3 days. They reheat nicely in the oven or microwave. You can also try incorporating them into a breakfast hash for a delicious twist!
