This recipe for Easy Parmesan Potatoes Au Gratin is irresistibly delicious and the perfect special occasion side dish. With thinly sliced, tender Russet potatoes, nestled in a thick and decadent cream sauce and nutty parmesan cheese, this thoroughly indulgent side dish just might edge out your entrée and become the star of the show!
With just three ingredients, the humble potato is transformed into a tender, cheesy, ultimate comfort food bonanza! This recipe for Easy Parmesan Potatoes Au Gratin is loosely based on Julia Child’s Potatoes Dauphinoise in which boiling milk is poured over the potatoes, then the entire dish is brought to a simmer on the stove before baking.
It’s no secret that I have never met a potato dish I didn’t like! Potatoes are like a blank canvas, and there are thousands of ways to prepare them. According to Google, there are over 165,000 searches a month just for “potato recipes.” So this has me thinking, if you are reading this, you are probably a potato lover just like me! And, as one potato lover to another, trust me on this one, you will love this recipe for Easy Parmesan Potatoes Au Gratin!
What is the difference between Scalloped and Au Gratin Potatoes?
Now you may be wondering, what the difference is between Scalloped and Au Gratin Potatoes? Originally, scalloped potatoes were thinly sliced potatoes cooked in cream and sometimes a little flour.
Potatoes au gratin, on the other hand, was thinly sliced potatoes cooked in cream but with the addition of cheese between the layers. Now, the line between the two dishes is blurred, and depending on what part of the country you live in, the same dish can be called either scalloped potatoes or au gratin potatoes. I even have a recipe on my blog for scalloped potatoes which is loaded with cheese. Shocking, I know!
More Scalloped and Au Gratin Potatoes recipes:
No matter what you call them, here are some other recipes on my blog featuring potatoes, cream, and cheese, which I think you will also like: Southern Cheesy Scalloped Potatoes, Easy Au Gratin Potatoes with Ham, and Ultimate Blue Cheese Potatoes Au Gratin. And, if you are looking for a lower carb option, check out my Easy Cheesy Cauliflower Gratin!
What potato is best for Scalloped or Au Gratin Potatoes?
I like to use Russet potatoes because I think the extra starch gives the dish the best and creamiest texture.
How to make Easy Parmesan Potatoes Au Gratin:
Preheat the oven to 350 degrees F.
Add the cream, salt, and pepper to a medium-size bowl. Mix well.
Spray a large gratin baking dish with non-stick cooking spray or grease it with softened butter. Place approximately 1/4 of the potato slices in a single layer on the bottom of the dish.
Sprinkle 1/4 cup of the parmesan cheese evenly over the potatoes. Pour 1/2 cup of the heavy cream mixture over the top.
Repeat three more times to form four layers, ending with the rest of the cream, then cheese. Press the potatoes down gently with your hand to ensure they are completely covered with cream.
Bake, uncovered for about 60 minutes, or until the dish is golden brown, and the potatoes are tender when pierced with a fork.
A mandoline (not to be confused with mandolin, a musical instrument) will make short work of slicing the potatoes. I have an OXO Good Grips Adjustable Handheld Mandoline Slicer which I love and it’s very easy to use. It is small, easily stored and was under $15. If you don’t have a mandoline, use a sharp knife and slice the potatoes as thin and as uniformly as possible. If your potatoes are thicker, they will take longer to cook, if they are not a uniform thickness, they will not cook evenly.
A gratin dish is most often an oval stoneware, shallow baking dish, usually only a few inches deep. If you don’t have one, a regular oven-proof casserole dish or pie plate will work just fine!
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