Creamy and cheesy gratin potatoes recipe

Au Gratin Potatoes are a rich, creamy, and comforting dish that combines tender sliced potatoes with a luscious, cheesy sauce, creating the perfect side dish for any special occasion or family dinner. 

Here is a unique take on Creamy Au Gratin Potatoes, emphasizing its indulgent texture and delightful flavor without relying on standard descriptions. Nothing elevates a meal quite like au gratin potatoes. This creamy, indulgent, and incredibly satisfying dish is guaranteed to delight everyone at your table.

 

All the essential food groups present

6 medium Russet potatoes
100g mushroom
6 Tablespoons butter
6 Tablespoons all-purpose flour
2 cups milk
1 teaspoon salt and pepper
2 cloves garlic, minced
1 1/2 teaspoons dried onion flakes
3 cups freshly grated sharp cheddar cheese, or Gruyere, (or half of each)

 

How to make gratin potatoes:

 

Slice the potatoes: Use a mandolin or a sharp knife to cut the russet potatoes into thin slices. You can peel them or leave the skin on.

Prepare the sauce: Melt the butter in a saucepan, then add the flour and cook for a minute or two. 

Stir in the milk, garlic, salt, dried onions, and pepper, and bring to a simmer. Whisk until smooth, and once the sauce thickens slightly, mix in 2 cups of shredded cheese.

  

Heat the butter over low heat in a sauté pan then add the mushrooms. And mix the 2 contents .

 Layer half of the sliced potatoes in the bottom of a 9×13 dish, then pour half of the sauce over them. Add another layer of potatoes, followed by the remaining sauce. 

Top with the remaining cheese. Cover with aluminum foil and bake at 350°F for 30 minutes. Remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the cheese is bubbly.

Storage and Make-Ahead Instructions

To store: Keep leftovers in a covered container in the fridge for 3-5 days. Reheat in the microwave or oven until heated through.

To make ahead: Prepare the recipe up to the baking step. Cover the dish with aluminum foil and refrigerate overnight. Remove from the fridge 1 hour before baking as directed.

 

Gratin Potatoes vs Scalloped Potatoes

Gratin potatoes and scalloped potatoes are often confused, but there is a key difference between them:

Scalloped Potatoes: These are also thinly sliced potatoes baked in a creamy sauce, but they traditionally do not include cheese (although cheese can be added in some variations). Scalloped potatoes typically focus on the creamy texture and flavor of the sauce, with a smooth, velvety finish.

Gratin Potatoes: This dish typically involves sliced potatoes baked in a creamy sauce, often with cheese added, either mixed in or on top. The defining feature of a gratin is the use of cheese, which creates a golden, crispy crust on top as it bakes.

In summary, the primary difference is that gratin potatoes include cheese, while scalloped potatoes do not, though the terms are sometimes used interchangeably depending on regional preferences.