Have you ever made an au gratin dish you absolutely love? Until now, my answer would have been no. My top four issues with au gratin potatoes: (side note, the difference between au gratin and scalloped potatoes are, scalloped potatoes never have cheese, and au gratin potatoes always have cheese)
1. Potatoes are not cooked/soft enough to be melt-in-your-mouth delicious.
2. Not creamy enough.
3. Not enough cheese.
4. Too complicated.
I knew there had to be a way to make potatoes that were creamy, delicious and simple every single time. I’ve experimented with making a roux, then adding thinly sliced potatoes, and everything from garlic to onions, seasonings etc. before baking and serving. None of the variations I tried were perfect.
Sometimes, making lists like the one above helps to tackle each problem you’re trying to solve in a dish. It sounds like I’m working on a peace plan for the UN, right? Some things are just that important.
I always started with raw potatoes and then decided if I wanted a soft and creamy dish, I needed to boil the potatoes ahead of time, until they were done. Which makes sense if you think about it. Completely cook the potatoes ahead of time, then all you are really doing in the oven is heating them up and browning a bit. No more guessing if the potatoes are cooked all the way after baking.
Also, the type of potatoes you use in an au gratin dish makes a huge difference. Russets are great for mashed potatoes and baked potatoes, but not so great for an au gratin dish. If you want the potatoes to still hold their shape while also being cooked to a soft texture, then a Yukon Gold is your potato. They are golden or yellow in color, have a higher moisture content, and are absolutely perfect for this dish. Problem one solved.
Problem two, not enough cheese, and problem three, not creamy enough were fairly simple to solve. I had always used grated cheddar, or a mixture of grated cheeses.
I love Parmesan, and wanted this dish to be about creamy potatoes, not cheese. But I still wanted a subtle cheese flavor. So I went with Parmesan. And for the creaminess factor, I relied on straight cream, and skipped making a roux (problem four solved). Because nothing creates creamy quite like cream 🙂
This is by far the best au gratin type potato dish I’ve ever made. It’s rich and creamy, simple and still sophisticated.
Perfect Au Gratin Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes
- salt
- 1 1/4 cups grated Parmesan cheese
- 1/4 cup melted butter, unsalted
- 1 cup cream, I prefer heavy cream
Instructions
- Grease a 9 inch pie plate or other baking dish of similar size. Set aside.
- Wash the potatoes, and place in a large pot. Fill with water until just barely covering potatoes.
- Place pan on stove and cook over high heat until boiling, then reduce heat to medium heat for about 15-20 minutes, or until a fork inserted easily goes through to the middle of the potato.
- Drain the water and place the potatoes on a cutting board.
- Using a paring knife and a dishcloth, peel the potatoes, and slice thin. Place about half of the potatoes in the prepared dish for baking. Generously salt the potatoes. Sprinkle about 1/2 of the cheese on the potatoes, and drizzle about half of the butter on as well.
- Continue to slice the potatoes and place on top of the potatoes in the pan. Sprinkle with additional salt, cheese and drizzle with remaining butter.
- Finally, drizzle the cream on top and around the edges of the potatoes in the dish.
- Bake in a 375 degree oven on top third of oven for about 20 minutes or until bubbly and golden.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Katie
These were delicious!!! Made for a family dinner and everyone couldn’t get enough. I doubled the recipe and sure glad i did because there wasn’t much leftover. Will definitely keep this recipe on hand for future.
Si Foster
Katie,
Thank you again for the sweet comment! These potatoes are some of my favorites too. So happy it was a success!
XO,
Si
Linda
These au gratin potatoes are really tasty. They’re easy to double and cook together, and we just baked the second batch for 15 minutes and they were just like the first batch (just cook it until hot and crispy edges).
Suzanne Doom
I will never buy boxed au gratin potatoes again. These are creamy, cheesey and delicious!
Julianne
Delicious side dish for Easter! Will definitely be making these again!
Carly
Amazing. I’m just like you and normally don’t care for these, but this recipe is wonderful. I added minced garlic as well.
andrea
This recipe is perfect. Thank you!
Lisa
Delicious. Do you think this could be made ahead and heated up in the oven when ready to serve? Thanks!
Si Foster
Hi Lisa, yes you can make this ahead, refrigerate and then bake later. Thanks for asking and for reading ABK!
xo
Si
Jennifer
Do you think the recipe would still be good if I added sharp cheddar cheese instead of grated Parmesan?
Si Foster
Jennifer,
Yes, Sharp cheddar would be great. I recommend it over mild or medium cheddar. Try it and let me know what you think.
Thanks for reading ABK!
xo,
Si
Hillary
Yum! Can't wait to try these!! Thank you for all your amazing recipes!! xoxo
abountifulkitchen
You're welcome Hillary 🙂