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.

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Scalloped Potatoes au Gratin


  • Author: kelsey nixon
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
  • 1/2 cup shredded Cheddar
  • 1/2 cup shredded gruyere cheese

Instructions

Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes. 

Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.