5 stars according to 40 votes
This excellent recipe for Taters au Gratin was handed in my experience by oh my gosh friend Kelly Santoro, also it’s almost like the recipe I learned in culinary school. It calls for layering thinly sliced taters with heavy cream (a variety of it!) and grated cheese inside a gratin dish, after which baking before the cream reduces and blankets the taters inside a wealthy, creamy sauce. I’d the dish deserves a special event &- it's &- however that eating it's a special day by itself. Simply do your favor and don’t consider the dietary data: one bite and you may hug the diet plan goodbye :)
Start by slicing the taters as thinly and uniform as you possibly can. Use a mandoline slicer for those who have one, however i never bother.
Next, whisk together the heavy cream, pepper and salt.
Butter a couple-quart baking dish (I personally use that one from Le Creuset).
Arrange a few of the potato slices, edges overlapping, in one layer at the base from the prepared baking dish. Sprinkle 1/4 from the cheese within the taters.
Pour 1/4 from the cream mixture over top.
Repeat using the remaining taters, cheese and cream, developing 4 layers. Pour any leftover cream over top.
Devote the oven and bake, uncovered, for 60-70 minutes, or before the taters are tender when pierced having a knife and golden brown on the top.
Ingredients
- Butter to grease the baking dish
- 2-1/2 cups heavy cream
- 1-1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- 3 large Russet or Yukon Gold taters (a couple of-1/4 pounds), peeled and sliced very thin
- 1 cup grated Parmigiano-Reggiano
Instructions
- Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
- Inside a mixing bowl having a flowing spout (or large liquid calculating cup), whisk together the cream, pepper and salt.
- Arrange a few of the potato slices, edges overlapping, in one layer at the base from the prepared baking dish. Sprinkle 1/4 from the cheese within the taters and pour 1/4 from the cream mixture over top. Repeat using the remaining taters, cheese and cream, developing 4 layers. Pour any leftover cream over top.
- Devote the oven and bake, uncovered, for around an hour, or before the taters are tender when pierced having a knife and golden brown on the top. Allow the dish settle and awesome for around 10 mins before serving.
Diet Information
Reviews Comments
- Jenn on June 11, 2016 Reply
Among the finest to increase the accolades. This straightforward recipe is *excellent* when created using high-quality ingredients. I don’t ordinarily have good organic heavy cream and so i result in the &"regular&" Au Gratin recipe that requires creating a roux and taking advantage of milk. A week ago, I received 2 pints of cream from the raw milk provider for nearly free and made the decision to make use of 1 / 2 of it within this recipe. The cream from their store is really thick it’s the consistency of sour cream without having to be soured. I added 1/2 cup raw dairy to two glasses of this &"top cream&" also it found the consistency of store-bought heavy cream for this I added almost 3 lbs of organic russet taters, sliced thin around the mandolin. I made use of white-colored pepper rather of black. The dish arrived on the scene *wonderful*. I'll make use of the other pint of cream to create another batch of those tasty taters. Many thanks with this alternative recipe towards the normal roux-milk recipe. I'll most definitely utilize it after i have good cream on hands. I'm able to get Organic Valley whipping cream any day however i won't purchase it because it contains carrageenan. So regrettably, this recipe can be a rare treat in my household. I might have to make the best about this, therefore we might have it a minimum of a couple of occasions annually. Many thanks. )
- Deb M. on May 9, 2016 Reply
Update: they were an enormous hit yesterday. Used to do a combo of gruyere and parm cheese and individuals were fighting to consider home the leftovers. truly delish. thanks!
- Emily on April 3, 2016 Reply
Hello! Can’t wait to do this tonight. Could i add gruyere cheese along with the parm? I really like the flavour of gruyere&...
- Emily on April 1, 2016 Reply
- Jenn on March 26, 2016 Reply
I'd like double this recipe making the taters like a side dish for any precooked spiral pork that should be within the oven for around three hrs at 275 levels. Can you really prepare the taters at this temperature therefore, how lengthy do you consider It might take to allow them to have completed and never be mushy? I have only the main one oven and when I warm the pork at 350 levels I'm concerned that will get it dry. Thanks.
- Pamela Trost on March 25, 2016 Reply
Hi Pamela, I not sure how lengthy the taters would decide to try prepare at this temperature. Rather, you might want to result in the taters ahead after which reheat them covered tightly once the pork is reheating. It’s fine to allow them to be reheated at this lower temperature.
- Jenn on March 26, 2016 Reply
Another perfect recipe. Everybody loved it&....much better than most restaurants.
- Carol on March 25, 2016 Reply
Hi, what lengths ahead of time can one get this to? can one allow it to sit within my refrigerator for any day and pop it within the oven the following day or can one bake it and reheat the following day? I ask cause I’m so crazy your day of.
- Diane on March 24, 2016 Reply
You are able to go in either case Diane. Should you don’t bake it ahead of time, pay for it tightly with plastic wrap, pressing the wrap directly from the taters so that they don’t brown. Should you bake them ahead of time, fully prepare them after which reheat, engrossed in foil, inside a 350 oven for 15-20 min.
- Jenn on March 25, 2016 Reply
Wouldso would I me this dis for 25 people??
- Kathleen on March 23, 2016 Reply
Kathleen, I believe you’d have to triple the recipe. When it comes to dishes, you’d need either 3 two-quart baking dishes or 1 two quart dish and 1 four-quart dish.
- Jenn on March 23, 2016 Reply
Hi Jen,
Just planning Easter time menu and it was wondering if this can be ready each day ahead, as much as reason for baking if covered tightly with cling wrap and refrigerated?
- Debbie Brackenbury on March 20, 2016 Reply
Debbie, Keith, you are able to assemble this ahead, but pay for it tightly with plastic wrap, pressing the wrap directly from the taters so that they don’t brown. Hope everybody enjoys!
- Jenn on March 21, 2016 Reply
Can you really make and bake the scalloped taters ahead of time after which reheat them within the microwave while using Sensor Reheat function?
- Lori on March 5, 2016 Reply
Hi Lori, These actually are best made fresh but you may make ahead if required. I recommend reheating them within the oven rather from the microwave reheat, engrossed in foil, inside a 350 oven for 15-20 min.
- Jenn on March 6, 2016 Reply
What sort of taters would be best?
- tina veit on April 20, 2015 Reply
I've been dying to create these. I've attempted numerous types of scalloped taters, some with flour, different cheeses, some with onions, and a few without and thus forth…I would be a little skeptical with the cream and thought they'd be too wealthy and merely heavy…but, regrettably for that waistline, they're scrumptious! The taters take in the cream and the simplicity the recipe means they are scrumptious, this is my visit for special day pork dinner, that is things i made. I additionally made the curried carrots to choose it, they're amazing!
I didn't remember to include the pepper and salt towards the cream, and so i type of just sprinkled some on every layer, which labored out fine and that i used about six taters. I'd a bigger crowd, and so i elevated the recipe not to quite double, which did boost the baking time, they required about 1 hr 40 mins and that i allow them to take 10min because the recipe mentioned.
Many thanks Jenn, another champion!
- Lana on Feb 6, 2015 Reply
Since I saw this publish I understood I needed to really make it to choose our Year’s Eve dinner. These taters are extremely decadent and scrumptious. A real treat! Plus they help remind me of my Grandfather (Pepe)&...a pleasant memory to possess as 2012 approaches. Thanks! Yummy.
Since we don't take care of that a &"golden&" top I'm guessing a bit of foil laid or sealed on the top? will it be at the start or finish of cooking? Thanks
- Rebecca on December 30, 2014 Reply
Hi Rebecca, I'd cover the gratin during the last twenty minutes of cooking.
- Jenn on December 31, 2014 Reply
Made three of the recipes for Christmas dinner, additionally for your sugar cookies. Fundamental essentials comments that adopted: divine, best sweet taters I’ve ever eaten (from the non-yams eater) exactly the same person had seconds around the stuffing, wow taters au gratin yummy&....Many thanks for the fantastic recipes!
- Kerrie on December 25, 2014 Reply
I'm dying to do this recipe! Since I Have found Jenn’s wesbite, it’s now my visit, becuase everything appears to be released perfect and that i never need to adjust anything. I haven't yet look for a potato gratin or scalloped potato recipe I love. I've composed a couple of myself, however the consistency isn't there, to be ongoing&....
- Lana on December 17, 2014 Reply
First I must express gratitude for writing this recipe I’ve been looking all around the web for any new startch recipe to create Christmas Dinner this is my very first time causeing this to be dish I simply had one question (Do you need every other type of cheese’s?)
- Ireisha K on December 11, 2014 Reply
Hi Ireisha, Yes, it’s fine to make use of other cheeses, as lengthy because they melt well. Gruyere, Cheddar or Pecorino Romano would really work nicely.
- Jenn on December 12, 2014 Reply
Thanks! I’m likely to use smoked Cheedar I’ll inform you how as it happens :)
- Ireisha K on December 18, 2014 Reply
I've attempted causeing this to be dish many occasions. Frequently the liquid seems to curdle and it is very unappetizing. Performs this recipe stay creamy? it appears perfect. Appreciate all of your wonderful recipes!
- Sharon on December 11, 2014 Reply
Hi Sharon, Yes it will stay creamy. Just don't substitute milk or half and half you'll need the cream.
- Jenn on December 11, 2014 Reply
Would you substitute a clear, crisp cheddar for that Mozzarella dairy product? If that's the case, just how much?
- Lynne on December 11, 2014 Reply
