Scalloped Potatoes Au Gratin
Gruyère cheese changes everything about basic scalloped potatoes. The nutty flavor cuts through all that cream without overpowering the dish.
You’ll slice potatoes paper-thin and build layers like you’re constructing something important. Because you are.
Gruyère Beats Cheddar Every Time
Gruyère melts smoother than cheddar and won’t break into greasy clumps. Its nutty bite balances the heavy cream perfectly. Swiss cheese works as backup, but avoid pre-shredded anything. Freshly grated cheese melts better and tastes cleaner. You need about 6 ounces total.
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Slice Potatoes Like Your Life Depends
Mandoline or sharp knife – your choice. Aim for 1/8-inch thickness, no thicker. Uneven slices cook unevenly. Russets hold their shape better than waxy potatoes. Don’t rinse the starch off. That starch helps thicken your cream sauce naturally.
Why Your Cream Keeps Curdling
Hot cream hitting cold potatoes causes separation. Warm your cream gently first, never boiling. Add a tablespoon of flour to the cream for insurance. Layer everything while the cream’s still warm. Cold ingredients fight each other instead of melding together.
Preventing Watery Disasters
- Pat potato slices completely dry with paper towels before layering to prevent excess moisture from making the dish watery.
- Make this a day ahead and refrigerate unbaked – the flavors meld beautifully and it reheats perfectly covered at 350°F.
Frequently Asked Questions
Which potato varieties work best besides russets?
Yukon Gold potatoes work well too, though they’ll be slightly creamier. Avoid red potatoes – they get mushy and don’t hold their shape during the long baking time.
How do I know when the potatoes are actually done?
Pierce the center with a knife – it should slide through easily with no resistance. The top should be golden brown and the edges bubbling steadily.
Can I freeze leftovers successfully?
Cream-based potato dishes don’t freeze well – the texture becomes grainy and separated. Refrigerate leftovers up to 4 days and reheat in the oven instead.
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Scalloped Potatoes Au Gratin
Ingredients
Aromatics
Cheese
Seasonings
Equipment Needed
- 9×13 inch baking dish
- Mandoline slicer or sharp knife
- Large mixing bowl
- Medium saucepan
Instructions
- Prep potatoes and dish: Preheat oven to 375°F. Butter a 9×13 inch baking dish thoroughly. Slice potatoes into 1/8-inch rounds using mandoline or sharp knife. Keep slices consistent for even cooking.
- Make cream mixture: Combine cream, milk, garlic, thyme, flour, salt, pepper, and nutmeg in medium saucepan. Heat over medium-low heat until steaming and slightly thickened, about 5 minutes. Don’t let it boil.
- Build first layer: Layer half the potatoes in prepared dish, overlapping slightly. Pour half the warm cream mixture over potatoes. Sprinkle with half the Gruyère cheese.
- Complete layering: Repeat with remaining potatoes, cream mixture, and Gruyère. Top with Parmesan cheese and dot with butter cubes. Press down gently to submerge potatoes in liquid.
- Bake until golden: Cover tightly with foil and bake 35 minutes. Remove foil and bake 20-25 minutes more until top is golden brown and potatoes are fork-tender. Let rest 10 minutes before serving.
Nutrition Facts
Per Serving (1 serving)
