Sandra This Paula Deen Potatoes au Gratin is a cheesy and creamy recipe, which is made with Gruyere cheese and Yukon Gold potatoes. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.
Paula Deen Potatoes au Gratin Ingredients
- 2 tablespoons unsalted butter, plus more for the dish
- 2 medium Yukon gold potatoes (about 10 ounces), thinly sliced
- 3/4 cup half-and-half
- 1 tablespoon minced shallot
- 1 clove garlic, whole
- 1 sprig fresh thyme
- Dash freshly grated nutmeg
- 1/2 cup shredded Gruyere cheese
- 1 tablespoon Freshly grated Parmesan
- Salt and freshly ground black pepper to taste
How To Make Paula Deen Potatoes au Gratin
- Prep the Oven and Infuse the Cream: Preheat the oven to 350°F. Generously butter an 8-ounce oval gratin dish. In a medium saucepan, combine the half-and-half, minced shallot, whole garlic clove, thyme sprig, and nutmeg. Bring the mixture to a light simmer.
- Par-cook the Potatoes: Add the thinly sliced potatoes to the saucepan and let them simmer gently in the cream for 3 minutes. The liquid will begin to thicken slightly from the potato starch.
- Layer the Gratin: Remove and discard the thyme sprig and the whole garlic clove from the saucepan. Pour half of the potatoes and cream into the prepared baking dish. Dot with 1 tablespoon of butter and sprinkle with half the Gruyere cheese.
- Finish Layering and Bake: Pour in the rest of the potatoes and cream. Top with the remaining Gruyere and the Parmesan cheese. Dot the top with the last tablespoon of butter.
- Bake Until Bubbly: Cover the dish with foil and bake for 40 minutes. Remove the foil and continue to bake for another 10 minutes, or until the top is golden brown and the cheese is bubbly.
Recipe tips
- How to get perfectly tender, not raw, potatoes? The secret is to par-cook the potato slices in the cream on the stovetop before baking. This gives them a head start and ensures they will be perfectly tender and creamy all the way through after baking.
- What are the best potatoes to use? Waxy potatoes like Yukon Golds are the ideal choice for gratins. They hold their shape beautifully when sliced and baked, and they have a delicious, naturally buttery flavor.
- How to get a non-lumpy gratin? Infusing the whole garlic clove in the cream and then removing it is a classic French technique. It imparts a gentle garlic flavor throughout the dish without leaving you with harsh, raw bits of garlic.
- Can I make this ahead of time? It is best served fresh for the creamiest texture. However, you can assemble the entire gratin, cover it, and refrigerate it for up to a day. You may need to add 10-15 minutes to the initial covered baking time.
What To Serve With Potatoes au Gratin
This rich and creamy potato gratin is a classic side dish that pairs wonderfully with a variety of main courses, especially for a holiday or special occasion meal. Serve it alongside:
- A Roasted Chicken or Turkey
- A holiday glazed Ham
- Pan-seared Steak or Pork Chops
- A simple green salad with a vinaigrette to cut the richness
How To Store Potatoes au Gratin
- Refrigerate: Cover the cooled gratin tightly with foil or transfer it to an airtight container. It can be refrigerated for up to 4 days.
- Reheat: For the best results, reheat the gratin, covered with foil, in a 350°F oven until warmed through and the cheese is bubbly again.
Potatoes au Gratin Nutrition Facts
- Serving: 1/2 of recipe
- Calories: 650 kcal
- Carbohydrates: 35g
- Protein: 18g
- Fat: 48g
- Saturated Fat: 30g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Traditionally, the main difference is cheese. Scalloped potatoes are simply potatoes baked in a cream sauce. Potatoes “au gratin,” which means “with a crust,” are baked with a cheese topping that becomes golden and bubbly.
This can happen if the cream separates due to overheating. Be sure to use a gentle simmer on the stovetop. Also, using a full-fat cheese like Gruyere and grating it yourself will help the sauce stay emulsified and creamy.
For the most classic, elegant presentation and a melt-in-your-mouth texture, peeling is recommended. However, the thin skin of Yukon Gold potatoes is perfectly edible, so you can leave it on for a more rustic-style dish if you prefer.
Try More Recipes:
- Paula Deen Breakfast Casserole with Potatoes Recipe
- Paula Deen Candied Sweet Potatoes Recipe
- Paula Deen Scalloped Potatoes Recipe
Paula Deen Potatoes au Gratin Recipe
Description
A classic, decadent side dish featuring thinly sliced Yukon Gold potatoes baked in a rich, thyme-infused cream sauce and topped with a golden, bubbly crust of Gruyere and Parmesan cheese.
Ingredients
Instructions
- Preheat oven to 350°F. In a saucepan, gently simmer the half-and-half with the shallot, garlic, thyme, and nutmeg to infuse the cream.
- Add the sliced potatoes to the cream and simmer for 3 minutes to par-cook them.
- Remove and discard the thyme and garlic.
- Layer half the potatoes and cream in a buttered gratin dish, top with half the Gruyere and 1 tbsp of butter. Repeat the layer.
- Top with the Parmesan and the final tablespoon of butter.
- Cover with foil and bake for 40 minutes.
- Uncover and bake for another 10 minutes until golden and bubbly.
Notes
- The most important tip for perfectly cooked potatoes is the initial 3-minute simmer in the cream on the stovetop; this gives them a head start on cooking.
- For the best flavor and a smooth melt, it is essential to shred your own Gruyere and Parmesan cheese from a block.
- Don’t skip the final 10-minute bake without the foil; this is the key to achieving the signature golden-brown “gratin” crust on top.
- A mandoline slicer is the best tool for getting perfectly thin, uniform potato slices that will cook evenly.
