Classic Potatoes Au Gratin

The almighty humble potato. Today, we will transform potatoes into a stunning dish called Potatoes Au Gratin; the French call this dish a few different names, which depend on which region the dish originates. 

There are many variants of the name of the dish, including Pommes de Terre Dauphinoise, Potatoes à la Dauphinoise & Gratin de Pommes à la Dauphinoise.

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⬇️ Table of Contents

• Potatoes Au Gratin Recipe
• Perfect Potato To Use
• Potatoes To Avoid
• How To Make Potatoes Au Gratin
• Watch How To Make
• How To Make The Bechamel Sauce
• Building The Potato Au Gratin
• 📖 Recipe

Potatoes Au Gratin Recipe

Today's recipe is all about tradition and the traditional preparation of Potatoes Au

Today's recipe is all about tradition and the traditional preparation of Potatoes Au Gratin. This recipe could be looked at as a simple dish, yet also elegant with great depth of flavor that comes from a traditional Bechamel being prepared in the classic French way.

Often, a Bechamel sauce is referred to as a "White Sauce," and they would be correct. But remember, a White Sauce is not a Bechamel. For a White sauce to become a Bechamel, certain steps and flavorings must be used to become traditional Bechamel Sauce.

What Does "Au Gratin" Mean?

Answer: To grate, usually with breadcrumbs or grated cheese.

Perfect Potato To Use

The first item on the list is selecting the correct type of potato. Not any potato will do the job. We explain your choices below.

Russet Potatoes

The russet potato is one of the most popular in America and for a good reason. They have a neutral flavor that doesn't overwhelm your dish like other potatoes sometimes can. They have a neutral potato flavor and a fluffy, creamy, and soft texture and are best for baking, mashing, and making French fries.

Yukon Gold Potatoes

These fluffy little guys are also known as "Chef White" potatoes and have a light and airy texture with a sweet flavor. They're perfect for boiling or baking and stand up well against other cooking methods like pan-roasting & grilling.

Potatoes To Avoid

Red Bliss: Waxy Potato

The red potato has bright skin and white flesh. It's slightly bitter to eat, but it can be used in many different recipes for soup or stew because of its firm texture that doesn't fall apart when cooked at high temperatures like other types might do so quickly because of their moisture content.

Potatoes have abundant nutritional value, including a high level of macronutrients, vitamins & minerals. One of the potato's greatest nutritional offerings is its carbohydrate content.

Potatoes contain both simple and complex carbohydrates and a substantial amount of dietary fiber. Most of the carbohydrates in potatoes are complex carbohydrates called starch. Potatoes also contain simple sugars, with glucose being the most prevalent.

How To Make Potatoes Au Gratin

First, peel and slice your Russet potatoes. The reason we start with the potatoes is "Timing." When working in the kitchen, timing is everything. This is a skill where many cooks struggle. 

At Butter-N-Thyme, "timing" is a focal point in our lessons. Sure, we teach you how to make the recipes in the articles, but underneath, the goal is to empower our readers with solid culinary information and training, skills, tips & tricks.

Be sure to wash off the potatoes before peeling. I only cut off some of the outside peel in the photo below. This helps with the presentation. If you peel the potatoes, your dish could appear plain to some degree, with a lot of white space, but that also could be a good thing. Just something to consider. Plus, the potato skins are where most of the health benefits come from.

Use a standard peeler to create the striped potato cuts. Just peel down the length of the potato and alternate.

Chef Tip: Potatoes oxidize and turn color when left exposed to air. Place the sliced potatoes in a bowl filled with water until you're ready to build the casserole.

The Bechamel Sauce

I believe this step is sometimes overlooked in the way of importance. Potatoes Au Gratin is a classic preparation of potatoes sliced thinly and covered in a creamy traditional Bechamel sauce. The bechamel sauce is the key to this amazingly simple yet elegant potato dish.

Here's our article outlining everything you could need to know about making a proper Bechamel Sauce. I would like for you to watch the video as well. You'll be able to see the movement/motions that go into making a classic French sauce and, even more critical, the timing.
Sauce making is all the "timing."

Watch How To Make

Great! We now know everything that it takes to make a traditional Bechamel sauce. If you haven't experienced this sauce made the Classic French way, you will be pleasantly surprised. The flavoring takes the sauce up a notch.

How To Make The Bechamel Sauce

The first thing is "Mise en Place" (MEEZ ahn plahs). 

Prepping all the ingredients before beginning. If you wait to measure while making the sauce, your "Timing" will not be perfect. Always measure and weigh out your ingredients before starting cooking.

Steps

Add 4 tablespoons of butter and melt. Then add 3 tablespoons of flour. We are making a Roux.

By definition, a Roux is equal parts fat and flour. When making a bechamel sauce, use a little less flour. The fat in the milk is the reason. This also allows for a longer time for the sauce to tighten up/thicken while the flavors develop.

While stirring, add in ⅓ of the Milk over medium-high heat.

Once the sauce thickens, add the remaining milk and keep stirring.

Bring the sauce up to a soft bowl. Do not scald the milk.

Using a micro planer, shave in fresh nutmeg, around ⅛ tsp.

Prepare The Onion

When you're prepping the Potatoes, Prepare the Onion. Do not wait.

Cut the onion in half and remove the peel. Take 7 Cloves and remove the tops, the small ball that is attached. The flavor profile from the tops is too strong of a flavor. (I learned that one in culinary school, and it holds true.)

Next, place the onion in the sauce and cover it to infuse the flavor. The “Timing” is right after you finish stirring in the second edition of Milk and reach a soft boil. Turn off the heat before adding the Onion, then cover and wait around 5 minutes.

Take a taste. If you’re happy, great. If not, allow more time to impart flavor. If the sauce tries to thicken too much, add a little bit more milk to thin the sauce out. Season with salt to taste. Add a small pinch.

Building The Potato Au Gratin

First, cover the bottom of the casserole dish with Bechamel sauce, then add a small layer of cheese.

Next, add two layers of sliced potatoes in a shingled pattern.

Add Salt and Pepper and cover with a layer of Cheese and Bechamel sauce.

Keep repeating the process till you've reached the level you'd like for your casserole dish. Remember, don't overfill with bechamel sauce. That would affect your presentation.

Place on a cookie sheet. The casserole could bubble over. Another reason to not overfill with Bechamel sauce.

Bake for 45 minutes to one hour. Test with a fork for doneness.

When you've reached the correct doneness, turn on the broiler and brown the top of the Au Gratin.

Crack the oven door and keep an eye on it.

Wallah & Bon Appetit!

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