This quick and easy scalloped potatoes recipe fits perfectly on Fast Food Bistro so that is what we are making today!
This is a great side dish recipe that fits perfectly on your bistro menu. It is easy to make and something different than crispy fries. So are you ready to learn how to make au gratin potatoes? Join me in the bistro kitchen!
Scalloped potatoes, au gratin potatoes, potato gratin whatever you want to call it, this side dish is perfect.
This dish is all about the potato. Especially the thickness of the slices.
That is the reason why this recipe can be done in an hour because is due to the thickness of the potatoes.
It is important to have slices that have the same thickness.
How do you cut potatoes for scalloped potatoes?
So what is the best way to cut your potatoes for this au gratin potatoes? There are two options:
- Mandoline – the easiest way to cut your potatoes is to use the mandoline. This way your potatoes are always the same thickness
- Knife – you can also use a chef’s knife. If you do, make certain your knife is really sharp. This will help you get thin even slices.
Scalloped potatoes ingredients
To make this quick and easy scalloped potatoes recipe you need a nice list of ingredients. Put the following ingredients on your grocery list:
- Big potatoes like russet or Yukon gold
- Full fat cooking cream
- Grated Emmental cheese (or Gruyere or Mozzarella)
- Salt and pepper0.5 tsp salt
- Dried oregano
How to make quick and easy scalloped potatoes
To make this recipe take a pan or put your butter in the microwave to melt. Mince the garlic and add it to the butter.
Now add the cream and mix the ingredients together until thoroughly combined. Then preheat the oven to 350℉.
Next, peel the potatoes and wash them in cold water. Slice the potatoes using a mandolin slicer or cut in thin slices.
Again wash the sliced potatoes and dry them with a clean kitchen towel. Then lightly grease the baking dish and spread ⅓ of the potatoes in a baking dish.
Now pour ⅓ of the cream on top of the potatoes and sprinkle salt, pepper, and oregano on this first layer, Then sprinkle ¾ cups grated cheese on this layer.
Repeat these steps for layer 2 and 3. Then cover the dish with foil. The last layer of cheese will be added later on in the recipe.
Bake the dish for 50 minutes. Check after 45 minutes if the potatoes are soft in the middle and a knife comes out clean.
Take the dish out of the oven, remove the foil and top the potatoes with the final layer of cheese.
Bake for about 10 to 15 minutes or until golden and bubbly. Ready to serve.
Can you make au gratin potatoes the night before?
Yes, you can make potato gratin ahead. Put the potato gratin together as described in the recipe a day before in an oven dish.
Then cover the potatoes with a plastic wrap so the potatoes do not discolor and put it in the refrigerator.
Do not yet add the final layer of grated cheese when you put the dish in the fridge. Sprinkle the cheese as the final step while baking.
Your potatoes may still discolor but because your final layer is the cheese you will not notice this.
How do you freeze au gratin potatoes?
To freeze potatoes au gratin store it in an airtight container and put it in the freeze. As you are using dairy leave it for 2 to 3 weeks.
You can freeze the baking dish as well but that means you can’t use that favorite baking dish for all this time.
Therefore it is advised to store the gratin in a container. If you want to freeze it in the baking dish cover it with foil.
How do you reheat au gratin potatoes?
You can prepare your scalloped potatoes and reheat right before serving. You have a number of options:
- Oven – cover your potatoes dish with foil and preheat oven to 350℉. Put the oven dish in the middle of the oven. Cook for 25 to 30 minutes and serve
- Stovetop – put the au gratin potatoes in a skillet and cover with foil. Preheat the skillet to medium-hot and let the potato gratin warm through
Serve potato gratin with
You can serve potato gratin with lots of different main recipes like:
Have fun trying this quick and easy scalloped potatoes recipe!
- 3 big starchy potatoes, Russet or Yukon Gold
- 1½ cups Emmental cheese, grated
- ¾ cups (200 ml) full-fat cooking cream
- 1 garlic clove, minced
- 1 tablespoon unsalted butter, melted
- Pinch of pepper to taste
- 1 tsp dried oregano
- ½ teaspoon salt
- Melt the butter in a pan or microwave.
- Mince the garlic and add it to the butter.
- Add the cream and mix the ingredients together.
- Preheat the oven to 350℉.
- Peel the potatoes and wash them in cold water.
- Slice the potatoes using a mandolin slicer or cut in thin slices.
- Wash the sliced potatoes again and dry them with a clean kitchen towel.
- Lightly grease the baking dish and spread ⅓ of the potatoes in a baking dish.
- Pour ⅓ of the cream on top of the potatoes and sprinkle salt, pepper, and oregano on the first layer, Then sprinkle ¾ cups grated cheese on this layer.
- Repeat these steps for layer 2 and 3.
- Cover the dish with foil.
- Bake the dish for 50 minutes.
- After 45 minutes check if the potatoes are soft in the middle and a knife comes out clean.
- Take the dish out of the oven and remove the foil
- Top the potatoes with the final layer of cheese
- Bake for about 10 to 15 minutes or until golden and bubbly.
- Ready to serve.
You can also use Gruyere or Mozzarella cheese
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 390 Total Fat: 21g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 62mg Sodium: 900mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 15g