You can also freeze them, just let them thaw in the refrigerator the day before you plan on eating them! STORING: Once baked, your Au Gratin Potatoes will stay good in an airtight container for 3-5 days in your refrigerator. Drain the water from the pot, leaving the potatoes in the pot. When you are ready to bake, let them sit on the counter for 20 minutes prior to baking! Don’t forget to top with the final layer of cheese! How do you make cream cheese mashed potatoes Boil peeled chunks of potato in salted water until they’re tender. PREP: I love making these potatoes for Thanksgiving or Christmas and the best part is you can prep them the day before! Follow the instruction all the way up to the point of topping your potatoes with the final layer of shredded cheese! Then cover and refrigerate for up to a day. However, most of the time I use a blend of cheddar and Colby jack! If I can find it, I like to mix it with cheddar. Traditionally Au Gratin Potatoes use Gruyere cheese. The mandoline slicer is nice because your slices are more consistent and it is faster! But if you don’t have one, don’t fret because you can also use your regular knife and cutting board!Īnd finally, decide what type of cheese you want to use. I prefer to use my mandoline slicer to cut my potatoes. I aim to cut my potatoes so they are ¼ inch thick. The key is to slice your potatoes thin enough to fully cook (no one likes a crunch potato!) but not to think that they fall apart and become mushy. When making Au Gratin Potatoes, I like to use russet or yukon gold potatoes, because they are higher in starch and therefore able to absorb more of the sauce and they hold their shape well! And au gratin potatoes are thinner, covered in a cheese sauce and then topped with more cheese or bread crumbs before being baked. The difference is that scalloped potatoes are traditionally cut thicker and covered in a cream sauce, infused with garlic and fresh herbs. Many people confuse au gratin potatoes with scalloped potatoes, and for awhile so did I! They both consist of thinly, round sliced potatoes, baked in a casserole dish. You may feel intimidated by the words, Au Gratin, but don’t be! In French, Au Gratin means “by grating” or “with a crust.” This potato recipe is au gratin because we top the thinly sliced potatoes with an extra layer of cheese before baking, giving it a delicious cheesy crust! Growing up, I loved it when my mom would fix cheesy potatoes (aka-Au Gratin Potatoes!) We typically had them when we had a ham dinner, with buttery pull-apart rolls and roasted veggies! But we never had leftovers because everyone loved this cheesy potato casserole with its crispy cheesy crust! Au Gratin Potatoes are thinly sliced potatoes, covered in a creamy cheese sauce and then topped with more cheese and baked in the oven until they are soft with a crispy, cheesy crust! It’s the perfect side dish for a holiday meal or really any meal for that matter!
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