Easy Basic Au Gratin Potatoes

5 Tips to Make Au Gratin Potatoes Like a Pro

1. Slice the potatoes to the same thickness for even cooking. 1/8" slices are a good thickness. Use a mandolin if you have one. 
2. 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. 
3. To add more flavor to the slices, if you parboil above, add some bouillon to the water. 
4. Don't want to peel the potatoes? That's just fine! Many of the nutrients are in the skin.
5. 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.