Easy Basic Au Gratin Potatoes

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Kita Roberts

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.

Ingredients:

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

Directions:

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.

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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.