The name for a potatoes au gratin recipe comes from the French term for a preparation of thinly sliced potatoes in a cream sauce.
The au gratin potato recipe is usually topped with a crust of browned breadcrumbs and butter often sprinkled with grated cheese.
Potatoes au gratin were introduced to Americans 180 years ago and is still one of the country's favorite potato recipes.
We often get asked about the difference between scalloped potatoes and potatoes au gratin. A gratin can be made with a variety of vegetables though it is often thought of as a potato dish. What makes it a "gratin" is that it is a layered dish topped with cheese and/or bread crumbs. Scalloped potatoes are a milk or cream based potato recipe. The terms are often used interchangeablyAn AuGratin Pan or Dish will enhance the presentation of this special recipe.
Place sliced potatoes and 1 teaspoon of salt in a cooking pot with enough water to cover. Bring to a boil. Reduce heat to medium and simmer until just tender. Drain, saving the liquid.
Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the flour and stir to blend. Continue cooking, stirring constantly, until flour turns golden brown. Add 1 cup of the reserved potato liquid and whisk until smooth. Continue stirring until the mixture boils and starts to thicken.
Whisk in the half-and-half and continue cooking and stirring until mixture starts to bubble. Reduce heat to low; stir in the cheese a little at a time, letting each addition melt before adding the next. Add salt and pepper to taste. Pour the sauce over the potatoes and stir gently to distribute evenly. Pour into a greased casserole dish.
Melt the remaining butter in a small skillet. Add the bread crumbs and toss until bread crumbs absorb the butter. Cook over medium heat, stirring constantly, until the bread crumbs are golden brown. Sprinkle over the potatoes. Bake at 350 degrees for 30 to 40 minutes. Serve.
Peel potatoes and cut into thin slices. Place potato slices in a large cooking pot. Add whipping cream, garlic, salt and pepper. Bring to a boil; reduce heat, cover and simmer 20-25 minutes until potatoes are almost tender.
Remove from heat. Stir in eggs and 3 cups of cheese. Pour mixture into a 9 x 13" baking dish sprayed with cooking spray. Combine bread crumbs and remaining 1 cup cheese; sprinkle over potatoes. Bake uncovered at 350 degrees for 20-25 minutes until cheese is melted and potatoes are tender.
Spray a baking dish or casserole dish with cooking oil. Place a layer of sliced potatoes in the baking dish and brush with melted butter. Sprinkle with salt and pepper. Add a layer of onions. Coninue to add layers of potatoes and onions with remaining ingredients.
Combine cheese soup with the milk and pour over the top of the potato/onion layers. Sprinkle the bread crumbs over all. Bake for 45 minutes to 1 hour at 375 degrees F. Remove from the oven and sprinkle with grated cheese.
*Photo courtesy of the Idaho Potato Commission
Potatoes Au Gratin Recipe Related Pages: *Photo courtesy of the Idaho Potato Commission
Fun With Potatoes - Mr. Potato Head
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