Scalloped Potatoes au Gratin
December 13, 2017
Warm and cheesey, my scalloped potatoes au gratin are the perfect side dish for weeknight dinners and your special family gatherings.
Let’s Review the Terminology
Au Gratin is the fancy culinary (and French) way to describe a dish sprinkled with breadcrumbs or grated cheese, or both, and browned. This is such a great method for dressing up your veggies or carbs! I love these scalloped potatoes au gratin with just about any weeknight dinner.
Scalloped potatoes got its name from the Old English word “collop” which means “to slice thinly”. Because of this, take this as your sign to review some knife skills and best practices. You’re going to need 1/8 inch slices of potatoes, so make sure you are working with a comfortable and sharp knife!
Alterations for Au Gratin
For an easy twist on the classic potato gratin, I turn to sweet potatoes, which I simmer in cream and broth, top with a little cheese, and bake until bubbly. The earthiness of the sweet potato is the perfect balance for the richness and the nuttiness in the Gruyère cheese. This simple method is a great one to follow when making gratins with different potato varieties, like buttery Yukon golds.Print