THE SECRET TO PERFECT EVERY TIME AU GRATIN POTATOES
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
351 kcal
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Cuisine
American
THE SECRET TO PERFECT EVERY TIME AU GRATIN POTATOES
Description
This gratin potato recipe emphasizes pre-cooking potato slices in a flavorful bouillon to achieve a tender inside while maintaining structure. The use of a mixture of gruyere cheese and cream cheese alongside butter and cream creates a smooth, rich sauce that coats each slice. Baking the assembled dish in a 9x13 pan creates an evenly cooked casserole with a creamy texture throughout.
The potatoes are sliced very thinly, ideally with a mandoline, for uniform cooking and layering. Careful handling during pre-cooking ensures slices do not break apart, preserving the presentation and texture after baking.
When serving, this dish pairs well as a side to roasted meats or vegetables. The creamy, cheesy flavor and soft yet structured potato slices make for a comforting addition to meals.
It's important not to overcook the potatoes in the boiling stage to prevent them from falling apart in the oven. Gently turning them during cooking helps cook evenly without damage.
Ingredients
- 4 russet potatoes fist size or slightly bigger, large
- 6 cups water
- 2 teaspoon bouillon concentrate
- 1 butter sweet, creamed, unsalted, stick
- 1 cup heavy cream
- 1 cup gruyere cheese shredded, or parmesan cheese as substitute
- 8 oz cream cheese block, cut into small pieces
Instructions
- Preheat the oven to 350 and spray a 9x13 pan with cooking spray.
- Peel the potatoes and then cut into ⅛ “ slices. Use a mandolin slicer if you have it to keep the slices very even.
- In a stock pot, heat the water and the bouillon until boiling over medium heat. When water is boiling, gently add the potato slices to the water and return to a slow boil.
- Cook the potatoes in the boiling bouillon water until the potatoes are nearly cooked through. Should retain some of the crunch in the center. Do not overcook them till they are soggy and falling apart -this is just a pre cook. Every few minutes, GENTLY turn the potatoes using a large spatula, slotted spoon or kitchen spider. Use care not to break the potatoes. Check frequently to see if they are starting to become soft.
- While the potatoes are cooking, in a separate sauce pan combine the butter, cream, Gruyere and cream cheese and cook over medium heat until all are melted. Stir frequently to keep it from burning/sticking to the bottom of the pan. Whisk out any lumps.
- When the potatoes are nearly cooked through and the cheese is melted, gently scoop the potatoes into the 9x13 prepared pan (use care not to break) and pour the cheese sauce over the potatoes until you have either poured all of it over or until the level of the cheese sauce reaches the top of the potatoes. You may have extra cheese left over.
- Bake at 350 until the sauce is bubbly throughout, the potatoes are cooked through and a slightly browned crust develops on the top - about 35-45 minutes.
Notes
- Handle potato slices gently while pre-cooking to avoid breaking them.
- Do not overcook potatoes in boiling bouillon; they should remain firm enough to hold shape.
- Use a mandoline to slice potatoes evenly for consistent cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 351kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 81mg | 27% |
| Sodium | 236mg | 10% |
| Potassium | 527mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 21mg | 23% |
| Calcium | 232mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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