Cheese and potatoes are a match made in heaven in potatoes au gratin. In this comforting classic French casserole we pair white cheddar, gruyere, and white potatoes with a silky cream sauce to form one of the most cozy dishes in my repertoire. I have added ham to this recipe to give it the gusto needed to be considered a main dish.
Ingredients of Note
- Potatoes: Go for a white or russet potato for this recipe. The thicker skin holds up well and the firmer flesh has great texture
- Cheese: This recipe calls for white cheddar and gruyere cheeses. This is a combo worth trying! If you can’t get your hands on gruyere you can use all cheddar or substitute just about any other shredded cheese.
- Cayenne Pepper: Its the smallest amount, but don’t skip adding this ingredient. Cayenne pepper is strong and this tiny amount of spice adds a very subtle heat that balances the dish.
How to make Potatoes Au Gratin
The first thing we need to talk about is the Mandolin. If you’re using one, be careful, this recipe is good, but its not trip to the emergency room good. For the uninitiated, a mandolin is a slicing tool that makes short work thinly cutting produce. It’s sharp blades paired with speed can make for a dangerous situation if you are not paying attention.
With that out of the way, we can now talk about how you actually make this recipe. It is pretty simple, so don’t let that mandolin warning scare you off.
Making the Recipe
The first thing you will do is slice up your potatoes. I like to use a mandolin, but this can also be done with a knife. Be sure to take you’re time and avoid injury during this step. We are looking for slices that are 3/16th of a inch thick, or as thin as you can get them with a knife. After that, dice your onion and shred your cheese.
Next you will get a large sauce pan and put it over medium low heat. Melt your butter in the pan, then throw in your onions and let them cook a few minutes until they start to become translucent. Now whisk in the flour and cook for one minute before whisking in the heavy cream and chicken broth. Now add your salt, pepper, cayenne, paprika, and cook for a few more minutes.
Once your sauce starts to thicken, turn the heat to low and start mixing in your cheeses. Once they’re fully melted, pour the cheese sauce over your potatoes and arrange them in a 9×13 baking dish. Cover them up with aluminum foil and throw them in the oven for 30 minutes at 400 degrees. Next, remove the foil and let them bake another 30 minutes.
How to Serve it
Serve it up hot and with ham. Potatoes Au gratin will also pairs well with roast chicken, broiled lobster, seared fish, or steak. If you’re going a vegetarian route, a side salad with a sharp vinaigrette will serve you well.
One of the great things about this recipe is that it can be made ahead of time and refrigerated until you’re ready to cook it. This is especially nice when entertaining.
Potatoes Au Gratin- with Ham
Equipment
- Mandolin Slicer (Optional)
Ingredients
- 6 Large White or Russet Potatoes (Sliced, but not peeled)
- ¼ Cup All Purpose Flour
- 4 Tbsp Butter
- ½ White Onion (Diced)
- 1½ Cup Heavy Cream
- ½ Cup Chicken Broth
- ½ Tsp Black Pepper
- ½ Tsp Kosher Salt
- ⅛ Tsp Cayenne Pepper
- ⅛ Tsp Smoked Paprika
- 4 Oz Gruyere Cheese (Shredded- 1 Cup)
- 4 Oz White Cheddar Cheese (Shredded- 1 Cup)
- 2 Cups Diced Ham
Instructions
- Preheat oven to 400 Degrees F and grease a 9×13 baking dish
- Use a mandolin or sharp knife to slice the potatoes to about 3/16 inch and place in a large bowl. (as thin as possible if not using a mandolin)
- In a large saucepan over medium low heat, melt the butter and cook the onions a few minutes: until they start to become translucent. Whisk in the flour until fully combined. Cook for one minute, then whisk in the heavy cream and chicken broth. Mix in the salt, pepper, cayenne, and paprika, then cook 3-5 minutes until the sauce starts to thicken. (You currently have a sauce called a Béchamel, if you skip the next step you will make scalloped potatoes and not au gratin potatoes)
- Reduce heat and mix in the cheeses until fully melted.
- Mix in diced ham, then pour the sauce over the sliced potatoes and stir to coat
- Arrange the coated potatoes in the 9×13 baking dish and pour any extra sauce over the top.
- Cover with aluminum foil and bake for 30 min.
- Uncover the dish and bake for an additional 30 min. Serve warm
Notes
- If you skip step four and do not add the cheese to the sauce, you will make Scalloped Potatoes and Ham. The difference between Scalloped and Au Gratin is cheese.
I made this for my family last night and they are already asking me to make it again!