I am yet to meet a form of potato I don’t like. Though having said that, a mandolin will make short work of it…. By the 3rd potato, you’ll be slicing like a pro! While it might seem daunting to thinly slice 1 kg / 2 lb of potatoes, this is the sort of task where you’ll quickly get into a rhythm. Bake covered for 75 minutes (yes really, it takes that long), then uncovered just to make the cheese on top lovely and golden. Thinly sliced potato is layered with a cream-butter-garlic mixture, sprinkled with thyme and the mandatory cheese in every layer. Waxy potatoes are the kind used for potato salads and if used in Potatoes au Gratin, the layers sort of slip apart and you’ll have paper-thin-potato UFO’s flying all over the place.īeen there, done that.
To be honest, as long as you do not use a waxy potato then it’s going to work great – I’ve used all sorts over the years. Or any other starchy potatoes – Dutch creams, King Edwards or red delight. America – Russet is perfect, and for those of you in the UK, King Edward or Maris Piper are perfect. Australia – I use Sebago (those dirt brushed potatoes). This is the sort of potato dish where we want the potatoes to breakdown and become lovely and soft under that golden cheesy crust, so we need to ensure we use starchy potatoes. We’re working with all the good stuff today! Best kind of potatoes for au gratin But the reality is, it’s pretty hard to go wrong when potatoes, cream, butter and cheese are involved. I was going to say that it’s quite remarkable how so few ingredients can make something so luxurious. Potatoes au Gratin for the win!!! All the essential food groups present There’s no contest. Cream trumps flour Every. So I ask you again: Potatoes au Gratin? Or Scalloped Potatoes? If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese. Potatoes au Gratin? Or Scalloped Potatoes? Bonus: It’s the ultimate make ahead potato side dish! Potatoes au Gratin Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.Īdapted from a Julia Child’s recipe, this is luxurious and thoroughly indulgent.
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