Easy Basic Au Gratin Potatoes
Great tasting and easy to make Au Gratin Potatoes!
Sure, au gratin potatoes might be an Easter tradition, but there's no reason they can't be a favorite anytime. This simple classic au gratin recipe is quick to make and sure to be a crowd-pleaser.
- 2 pounds of Idaho® potatoes, peeled and thinly sliced (about 5 cups)
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated sharp cheddar cheese
- 1/4 cup fresh bread crumbs
- Preheat oven to 425°F. Lightly grease a shallow 1 1/2 quart casserole with butter. Arrange sliced potatoes in layers.
- Sprinkle with melted butter, salt and pepper. Top with grated cheddar cheese and bread crumbs.
- Bake 30 minutes, covered.
- Uncover and bake an additional 15 minutes or until potatoes are tender.
Scalloped Potatoes - Oven Roasted Idaho Potatoes
Potato 101: Slicing Potatoes with a Mandolin
How to Make Scalloped Potatoes
5 Tips to Make Au Gratin Potatoes Like a Pro
- Slice the potatoes to the same thickness for even cooking. 1/8" slices are a good thickness. Use a mandolin if you have one.
- Consider pre-boiling the potatoes to assure the potatoes are completely cooked through. To do this, bring a pan of water to boiling. Salt the water and add the potato slices. Return to a gentle boil. Cook until al dente. Don't overcook or the slices will fall apart and get soggy. They should still be a little crunchy as they will finish cooking when they are in the oven.
- To add more flavor to the slices, if you parboil above, add some bouillon to the water.
- Don't want to peel the potatoes? That's just fine! Many of the nutrients are in the skin.
- Wondering if you can use red potatoes? They'll work but Idaho russets have a higher starch content and less moisture so that makes them a better choice for au gratin.
So What is the Difference Between Au Gratin and Scalloped Potatoes?
The answer is cheese! The sauce for scalloped potatoes is usually milk or cream-based while au gratin potatoes have cheese sprinkled in between the layers or on top for a more decadent dish.