They could be traditional for Thanksgiving but they are also delicious not to make 12 months round. Will not be intimidated by the identify. Potatoes au gratin are really truly easy to master. You have got this.
Do I need to have a mandolin?
No, but it will make you’re existence so significantly less complicated. If you don’t have 1, just be prepared to practice your knife skills, and make sure to use a veryyy sharp chef’s knife.
What is the variation amongst potatoes au gratin and scalloped potatoes?
Fantastic question! Gratins have cheese scalloped potatoes do not. unless of course they are Loaded Scalloped Potatoes with cheddar and bacon.
Milk or cream?
We like to use a blend of each. Hefty cream adds an unbeatable richness. Plus it helps make the sauce kinda velveety. But an all-cream sauce would be intense. So to stability it out, we add milk. (Whole milk, not skim, is preferred!)
What sort of cheese need to I use?
That is completely up to you. Gruyre melts properly and has a amazing nutty taste. And a wonderful peppery Parmesan is traditional. We like to use both! But there are not actually guidelines. Fontina, mozzarella, or even a sharp cheddar would all function, as well.
Why do I want to cover with foil?
The foil assists cook the potatoes (they kinda steam and boil in the sauce) even though the entire gratin is in the oven. We take the foil off in the course of the last stretch of baking to get the prime cheese layer golden and crispy.
What if my best isn’t browning?
Given that the heat in the oven is reasonably reasonable, your leading layer could be stubborn and not want to brown. When this occurs, we turn to the broiler. Once your potatoes are super tender and the sauce is bubbling, crank the oven heat and broil it for a couple minutes until finally the gratin is golden on best.