Creamy Potatoes Au Gratin Recipe
Vložit
- čas přidán 5. 11. 2019
- Potatoes au gratin is an amazing classic French recipe that consists of layers of thinly sliced peeled potatoes, milk, salt, pepper and breadcrumbs.
While the original version is delicious in its simplicity, I take it a few steps further with cream, garlic and cheese to make it one of the best potato side dishes around.
Ingredients for this recipe:
• 5 pounds peeled and thinly sliced russet potatoes, ¼” to 1/8” thick
• 1-quart heavy whipping cream
• 4-6 finely minced cloves of garlic
• 1-pound shredded gruyere cheese
• 1 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 stick melted unsalted butter
• ½ teaspoon ground nutmeg
• sea salt and white pepper to taste
Serves 16
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Procedures:
1. Preheat the oven to 400°.
2. Combine the sliced potatoes, cream, garlic, gruyere cheese, nutmeg, salt and pepper together in a large bowl until completely mixed together.
3. transfer the mixture to a deep 13x9 casserole pan that has been sprayed with non-stick spray and flatten out with a spoon to make level.
4. Cover in foil and bake in the oven at 400° for 80 to 90 minutes.
5. Remove the foil and evenly sprinkle on the breadcrumbs and cheese completely coating the sliced potatoes.
6. Drizzle on the melted butter and place back in the oven to back for 20 to 25 minutes or until golden brown on top and cooked throughout.
7. Let cool at room temperature for 5-10 minutes before serving.
CHEF NOTES:
• If you see an au gratin potatoes recipe online that does not have breadcrumbs on top then it is most likely not an accurate representation of potatoes au gratin.
• Milk/Cream - I believe heavy whipping cream provides a full fat, full flavor options for potatoes au gratin and is absolutely the best ingredient to use. If using milk, you need to go through the process of making a roux and thickening the milk a bit, kind of like a gravy, before adding it to the sliced potatoes.
• Cheese - There are a few options you can use when using cheese. For cheaper alternative cheeses try using Swiss cheese, Parmesan cheese or even Mozzarella cheese. For more expensive full-flavored cheeses use Gruyere or Comté.
• Breadcrumbs - Breadcrumbs are incredibly traditional in potatoes au gratin and you can use panko breadcrumbs, or any simple breadcrumb will do.
• You can also feel free to use Yukon potatoes as well.
• I mix everything first in a bowl to ensure the potatoes are seasoned and coated.
• When it’s done cooking in the oven, The outside edges of the pan should be bubbling.
• REHEATING\ POTATOES AU GRATIN: To reheat the potatoes au gratin simply add your desired portion to a pan, cover with foil and bake in the oven at 375° for 20-25 minutes or until hot. In addition, you can simply add them to the microwave and heat until hot.
• STORING AND FREEZING POTATOES AU GRATIN: Potatoes au gratin can be stored in the refrigerator covered in plastic for up to 4 days. They can also be frozen covered for up to 2 months. Simply thaw them for 1 day in the refrigerator before reheating them. - Jak na to + styl
Just seeing this guy for the first time.. I love this guy!
This channel is so underated. I love not only the recipes but production quality is top notch.
Appreciate the love bro, thanks for watching!
Chef Billy, I have gotten more compliments from my family on this recipe! I have made this as a side, and also added cubed ham in the layers to make it more of a meal. Really awesome recipe! Thanks for the accolades I am getting by making your recipes!
I made a potato au gratin from an internet recipe and it was just ok. It was also very runny, I had a lot of water in my baking dish... Not Good!
I love your recipe and cannot wait to try it. 🎄
I just made this for Easter and it was amazing! I used gruyere, Irish cheddar, and smoke Gouda. Then I added a little paprika to the Italian bread crumbs/Parmesan. I can’t wait to make again.
I’m trying that today !!!! I thought I was the only came up with that idea with the bread crumbs
I couldn’t pronounce this as a kid so I always called it “potatoes gone rotten” my family got so used to it that we still call it that even though I’m almost 38 lol 😆🥔
Made this today and it came out great. I made a mistake putting the bread crumbs on when i added everything to the casserole dish. I put some tin foil on top and it didnt burn. I like this recipe because it was easy to make and no complex cooking methods. Thumbs up!!!
Made this today, by far the most delicious potato au gratin I’ve made. Loved that didn’t have to spend time to layer the potato on the baking dish. A twist - I used lots of caramelized shallot instead of garlic.
My sister-in-law made these potatoes yesterday. They were absolutely delish! I am subscribed to your channel. Looking forward to new recipes!😋
Omg best thing ever. Family loved it. So,easy too. Great channel and excellent production can’t get enough.
Thanks for watching friend!
I love this dish since... forever!
Thank you!
Delicious! Yes I am doing this for Christmas! Except I want to add lobster yummy! 😋👩🏽🍳🍷♥️
Will do it today with pepper stake! thank you for sharing all your super delicius tips
Yum!
Thank you chef for teaching us the proper way to make potatoes I'll Au Gratin!!!! I do love these and so do my family. 🥰🥰🥰 I cannot wait to try this recipe out for Thanksgiving supper. Once again chef, another winner! U delivered over the top 100% awesome!!!! 👍👍👍
Yes!!! Thanks for watching
gonna try this recipe
I loved it!! Soooooooo gooood!!👌
Thank you for the in depth explanation and for the cheese alternatives! I made your fish tacos recipes. After this dish I'll be a chef🤨😁
Anyway THANK You!!!
Chef Parisi ❤
Gonna try it! Love your channel 😋❤️🤟🏼
Thank you!!!
Hey Chef! Unbelievable true recipe, I have a question though. If I want to do this with rutabaga or another low carb option, what is the best way to get those slices of rutabaga soft and as close to potato as possible? Thanks!
Trying this out for Christmas. Hard to find au gratin recipes online that are not scalloped potatoes!
Can you prep this ahead of time and then bake it the next day?
Question chef. Business Gruyère cheese? What else can we use ?
Chef Billy question is it possible to boil the potatoes in cream to cook it slightly then bake it to reduce the over time ? Hahha thanks a lot
I am making this dish for a potluck style thanksgiving. I kept finding all of these recipes substituting cream for whole milk and even one with 2% (I mean, come on). I stopped when I found this one due to its use of 1 quart of cream because you know it's going to be good, and it's not like you're eating this every day anyway.
What's the green garnish at the end of the video?
I think chives
@@ChefBillyParisiThank you! Made this for xmas dinner and it was great along with a rib roast.
Doing this tonight. I am lactose intolerant, but I don't care.
I use black pepper, I know, I'm a rebellious cook 😂
It’s all good!
Please tune music off or way down. It would be appreciated.
Any alternatives to aluminum foil? Given that aluminum is one of the most toxic metals on the planet to the human body, maybe we shouldn't have our steaming food dripping down aluminum into it. So I use an old casserole dish but the seal is not good. Looking for safer options from the clean foodies. 🤓
Love these type of casseroles but have trouble convincing the family it is not too rich.❤
Just lay some parchment overtop