Potatoes au gratin is that rare side dish that feels equally appropriate at a fancy dinner party and on a Tuesday night at home with the family—that is to say, it’s incredibly easy to make, wonderfully decadent, and everyone loves it. Before you get started, be sure to pick up russet or Idaho potatoes for this recipe. Their starchy flesh makes them the best potatoes for soaking up the creamy sauce, while their sturdy skins keep the thin slices from falling apart. When simmering the cream, make sure it’s over a gentle heat (if it over-reduces, it will break). Slowly infusing and then blending it ensures that the flavors of garlic and fresh thyme reach every corner of the dish.
It’s the cheese (and sometimes an addition of bread crumbs) that differentiates a gratin from scalloped potatoes. While the latter is simply sliced potatoes baked in cream, this gratin recipe is topped with a generous helping of nutty Gruyère cheese and a touch of Parmesan. If you prefer a higher cheese quotient (we won’t blame you), this recipe for cheesy au gratin potatoes is loaded with sharp cheddar cheese and gets a subtle kick from cayenne pepper.
Editor’s note: This recipe was originally published October 20, 2015.
