This Cheesy Potato Gratin recipe is the ultimate comfort food. Layers of tender, thinly sliced potatoes are cooked in a rich, creamy sauce infused with thyme melted cheese. Baked to golden perfection, this gratin boasts a satisfyingly crisp top and a sumptuously gooey center that will warm your soul with every bite.
What are potatoes au gratin made of?
Potatoes au gratin, famously known as gratin dauphinoise, presents an indulgent French delight! It traces its roots back to 1788 when it emerged in the enchanting southeastern region of Dauphiné, France.
Legend has it that this celebrated recipe debuted with flair, gracing the table of an elegant state dinner, where whispers of its enchanting taste spread like wildfire. Rumor has it that a dash of Gruyere cheese was among its delectable ingredients, adding to its allure and richness!
What are potatoes au gratin made of?
Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.
Does a gratin always have cheese?
A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover’s Companion. The term “au gratin” or “gratinée” just refers to anything prepared in that manner.
Why you should be making this cheesy gratin for your next dinner party
This cheesy potato gratin is something that comes together easily and mainly with ingredients that you already have in your pantry. It is delightfully creamy and soft, without being heavy or too overwhelming. The potatoes are a great side dish to any meal, especially when hosting a dinner party. It’s always a winner at the table, with friends asking for seconds and thirds, and fourths. It has minimal ingredients but requires patience at a few key points in the recipe-making process. This version is quite herby with loads of thyme and has a crunchy cheesy top.
Preparing the potatoes au gratin
Achieving the pinnacle of perfection with potatoes au gratin is wonderfully uncomplicated, without the need for elaborate kitchen gadgets.
To start, gather these essential kitchen tools:
- A slicer, mandolin, or a good old-fashioned knife
- A shallow baking dish
- An oven
- Lots of cream
Now, with only two crucial decisions, you’re on your way to creating this timeless dish. First, consider whether you’ll be adding cheese, as this choice significantly impacts flavor, presentation, and cooking time. Traditionally potatoes au gratin typically call for peeled potatoes. But ultimately, it’s all a matter of personal taste, so don’t hesitate to leave the peeler behind for added texture.
I create my dish with thicker slices of potatoes, cut with a large sharp knife and casually leaning against each other in a delightful rustic display. You can also choose whether to top it with cheese or bread crumbs, either will provide you with the coveted perfectly browned and crispy, cheesy edges. The final step is up to you, based on your preference and the desired culinary effect. Whichever path you choose, rest assured that the result will be a divine dish of comforting, heavenly potatoes!
Cheesy Potato Gratin
Ingredients
- 3 kg large potatoes peeled and sliced
- 1 yellow onion finely chopped
- 2 tbsp tablespoons olive oil
- Pinch of chilli flakes
- 3-4 small tinned/jar anchovies
- 2 tbsp unsalted butter
- 400 g full-fat coconut cream
- 6-7 stalks fresh thyme
- 1 cup cup cheddar or gouda cheese grated
- Salt and pepper to taste
Instructions
- Turn the oven on to 200 degrees Celcius to warm up.
- Cook the onions in olive oil until softened and slightly browned. Use a large pot that can fit all the potatoes and that is oven-proof.
- Add the chilli flakes and anchovies and allow the anchovies to melt into the onions.
- Add the potatoes to the same pot with the tin of coconut milk, butter and enough water to just over the potatoes. The liquid mixture should only just cover the potatoes because it won't be drained and will form the sauce. Add the stalks of thyme and salt and pepper and boil until very, 15–20 minutes.
- Remove the potatoes from the stove once the liquid has reduced to a sauce and add the grated cheese on top and place in the oven on the grill at 200 degrees celsius for another 5-10 minutes to melt and brown the cheese.
- Remove once the cheese has bubbled and browned and enjoy!
This is perfect to enjoy along this roasted butternut squash salad recipe as vegetarian side dishes.
