Simple Potato Gratin
Imagine this: A rich and creamy potato gratin recipe that’s easy to assemble and restaurant quality—it’s this Simple Potato Gratin. I first came across a variation of this recipe during my cooking school days, and it’s been a beloved go-to ever since. We made a similar variation when I took a course at Cook’s Atelier a few years ago, paired with a roasted rack of lamb, it was French dining at its best. Think layers of thinly sliced potatoes, soaking up heavy cream infused with garlic and herbs, then baking it into golden perfection. It’s fancy enough to impress at a dinner party yet cozy enough for a weeknight feast. Prepare yourself for a recipe that will be your go-to for years to come. I promise everyone will be reaching for seconds!
What is the difference between scalloped and au gratin potatoes?
The main difference between scalloped potatoes and potatoes au gratin is whether or not cheese is used. Potatoes au gratin always uses grated cheese in the recipe, and most often something that melts into creamy goodness, like gruyere or comte. Scalloped potatoes do not, they use heavy cream or milk. Also, the slices of potato for scalloped potatoes tend to be thicker than in a gratin. I also think that Americans tend to use the phrase “scalloped” as a catch-all descriptor for this type of recipe, but the word “gratin” is the giveaway — it’s a culinary term for topping a dish with cheese and sometimes breadcrumbs and browning it under the broiler. Can I get an Amen?
How to freeze potato gratin or make it ahead
Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap. pressing the wrap directly against the surface of the potatoes so they don’t turn brown from oxidation. Store in the refrigerator and bake before serving. The potatoes on top might still discolor a little, but it shouldn’t be noticeable after baking. Sometimes the potatoes soak up a lot of the cream, so you can also drizzle an extra 1/4 cup over the top of the dish before baking.
To Freeze: Once cool, wrap the dish tightly in plastic wrap and then foil. Use a strip of masking tape to label and date the dish with baking directions. Freeze for up to 6 months. Cook from frozen, with the foil and plastic wrap removed, in a 350-degree oven for 30 minutes or until piping hot.
Looking for more vegetable side dish recipes?
Chia Seed Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened vanilla almond milk
- 2 tablespoons honey, light agave nectar or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- Toppings Berries; kiwi slices; banana slices; coconut flakes; sliced almonds
- In a large mixing bowl, whisk together the chia seeds, almond milk, honey, vanilla and salt until well combined. Let the mixture sit for about 5 minutes to thicken.
- Stir again. Use a ladle or measuring cup with a spout to portion the pudding into mason jars, glass cups or small bowls. Give the pudding a quick stir in between filling the containers to redistribute the chia seeds. Refrigerate at least 6 hours or overnight, until it sets. Garnish as you like when serving.
- The ungarnished puddings, covered with a lid or plastic wrap, will last up to 4 to 5 days in the refrigerator.