Claire Makes Potato Gratin | Bon Appétit
Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break). Get the recipe:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Easy CREAMY Scalloped Potatoes | Au Gratin Potatoes
Today we are going to be making the best Scalloped Potatoes you have ever tasted! They are creamy, cheesy and, oh-so delicious. You are surely going to want to have these Scalloped Potatoes as a side this Thanksgiving!
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Potatoes Au Gratin, Perfect for STEAK!
If you love steak, this side dish is perfect for any steak you choose to make. It's called Potato au Gratin and this might just be my top side dish for steaks. It's delicious!
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Cast Iron Skillet Scalloped Potatoes (Au Gratin) Recipe - Crispy Tender Potatoes - EatSimpleFood.com
Recipe: eatsimplefood.com/scalloped-potatoes/
This beautiful and delicious scratch made cast iron skillet potato (au gratin) recipe is all about heavy whipping cream, Parmesan cheese, and a crispy top. Don't have a cast iron skillet? Cool - make it in a dutch oven or a baking pan.
Scratch made scalloped potatoes are a perfect item to crisp up perfectly in a cast iron skillet and look rustic & beautiful and taste amazing.
The difference between au gratin potatoes, scalloped potatoes, and Gratin Dauphinois:
What's the difference between a scalloped potatoes and potato au gratin recipe? Not much - traditionally scalloped potato recipes are made with cream or milk and flour where gratin's are topped with cheese or bread.
These days we use both cheese and milk or cream, so we can call it what we want - it's all comfort food in the end.
Gratin Dauphinois is traditionally made with thinly sliced potatoes that have not been pre-cooked and are cooked at a lower temperature for longer in cream with no cheese.
What kind of potato? What kind of cream or milk?
Use any potato for this scalloped potato recipe but russet is starchy and also absorbent which is good for the cream sauce, but yukon is also a great all purpose potato that will still get soft but retain a little more texture, which is what I prefer.
Heavy cream doesn't generally curdle when heated (especially at a lower heat) due to the high fat content. If you decide to use a lower fat dairy product you may see some curdling due to the lower fat and higher protein molecules binding together. Add a little cornstarch or flour to inhibit the proteins from binding and stop the curdling.
Quick Tips for Skillet Scalloped Potatoes
Buttering the casserole dish or cast iron pan helps to brown the edges and prevent the potatoes from sticking. If you are using a cast iron skillet for potatoes au gratin, give it a quick wipe down with a paper towel before buttering the edges and bottom. I'm using a 10 inch cast iron skillet for this au gratin recipe.
Do you love cheese? Knock it out! Add any cheese and/or more cheese to this recipe and the technique will still work. Love melty yellow cheddar cheese? Do it! Leave a comment below and tell me what you did. Cheesy scalloped potatoes are pretty difficult to mess up.
Like ham or bacon with your scalloped potatoes? Add cooked bacon or pancetta or grate or dice already cooked ham and cook it with the potatoes.
Cast Iron Skillet Scalloped Potatoes FAQS
Do you skin / peel the potatoes for scalloped potatoes?
I do. But you don't have to. It's a texture preference issue. I prefer scalloped potatoes to have a consistent tender texture so peel the potatoes. If you are in a hurry or wanted something more rustic then leave them unpeeled.
Why does the milk curdle in my skillet scalloped potatoes?
Milk curdles when heated. The lower the fat in milk, the more it curdles. Starting with a high fat cream like heavy whipping cream helps a lot. Using russet potatoes also helps because they are high in starch and help naturally thicken the sauce without the addition of flour or cornstarch.
Serves 6
Ingredients
• 2 tsp unsalted butter
• 2 lb yukon gold or russet potatoes, peeled & sliced thin
• 2 cups heavy whipping cream
• 12 sprigs thyme, divided
2 bay leaves
• ½ tsp salt
• pinch black pepper
• pinch ground nutmeg
• ½ cup Parmesan cheese, shredded
Instructions
• Preheat oven to 400F.
• Butter a baking dish (this helps to brown the edges and prevent sticking). If using a 10 inch cast iron skillet wait on this step until the heated cream comes out of the pan.
• Slice potatoes into ~ ⅛ rounds (use a mandoline or food processor if desired). Set potatoes aside in a large bowl.
• Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally.
• Remove cream from heat, and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).
• Add ~ ½ cup cream to the bottom of the baking dish or cast iron skillet and layer potatoes, spreading evenly. Add remaining cream to nearly cover the potatoes (you will probably have some cream left - just toss it if you do).
• Top with shredded parmesan and garnish with remaining thyme sprigs.
• Cover dish with aluminum foil lightly covered with oil - tenting so that the aluminum doesn't touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese.
• Bake covered ~ 50 minutes or until potatoes are tender with a fork.
• Remove aluminum foil and bake / roast 10 minutes or until cheese starts to brown. If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown.
Happy Eating!
Beckie
How to Make Au Gratin Potatoes
Learn how to make rich and creamy au gratin potatoes in four easy steps.
Rich and creamy with a satisfying crispy crust, au gratin potatoes make a delicious cheesy side dish. In this video, you'll learn how to make au gratin potatoes in four easy steps. All it takes to make creamy scalloped au gratin potatoes are a handful of familiar ingredients: thinly sliced potatoes, breadcrumbs, shredded cheese, and butter. You'll learn how to prepare the potatoes in a casserole dish, and then layer the ingredients, finishing with the creamy cheese sauce. We'll show you how to get a crispy brown crust on the top after the au gratin potatoes have baked in the oven. It's simple! Add some protein like chopped ham to your au gratin potatoes, and a creamy scalloped potato side dish becomes a meal all its own.
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CREAMY SCALLOPED POTATOES - How to make SCALLOPED or AU GRATIN POTATOES Recipe
An American favorite dish...SCALLOPED POTATOES, also know as AU GRATIN POTATOES. This popular (bake in the oven) creamy cheesy dish made with thinly sliced potatoes, grated cheese, milk, onions (optional), butter, salt & pepper is the BEST. Serve with baked, grilled or fried chicken, fish or meat. Click on Show more before for this recipe & links to complimentary food videos...
CREAMY SCALLOPED POTATOES
Preheat oven to 350 degrees F.
Grease 1 quart baking dish, set aside
4 cups potatoes, clean under cool running water, peel, slice thinly & covered with fresh cool water
8 ounces Colby & Montaray Jack cheese, grated (set aside 1/2 cup for topping)
1 1/2 cups milk
2 Tablespoon onion, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1. In a medium skillet or sauce pan, over medium-high heat, melt butter. Whisk in flour & onions, cook 1 minute.
2 Slowly whisk in milk, continue to stir until mixture is bubbly. Remove from heat.
3. Add salt, pepper and grated cheese. Whisk until blended.
4. In prepare baking dish, arrange half the drained potato slices in the bottom. Cover potatoes with half the cheese sauce. Add another layer of the remaining drained potato slices and cover in remaining cheese sauce.
5. Top with reserved 1/2 cup of grated cheese.
6. Bake uncovered for 1 hour.
7. Cool 30-40 minutes before serving.