While Gratin Dauphinoise is made of thinly sliced and not pre-cooked spuds that cook in cream. The main difference is that the potato gratin is usually made using pre-cooked potatoes, that are cooked in cream and topped with cheese. This technique can be applied to other ingredients apart from potatoes as well. Nowadays, the au gratin technique is widely used worldwide where an ingredient is thinly sliced, usually layered, and topped with a browned crust made of grated cheese, or a sauce. Give this recipe a try, as it is guaranteed to be everyone’s favorite side dish for dinners or holidays! What is Potato Gratin?Īlso known as Dauphinoise Potatoes, this is a classic French cuisine and a side dish made with layers upon layers of finely sliced potatoes, heavy cream or milk, butter, and plenty of cheese! Everyone who tried this dish was amazed and fell in love with the amazing Italian and French flavors it packs. Great alternatives would be cheddar cheese, sharp cheddar, or even gruyere cheese.Īlso, this recipe is also incredibly easy to make, especially if you have a mandoline to slice the spuds. Over the year, I found that the parmesan cheese mixture really elevates the flavors resulting in ultra-tender potatoes. However, feel free to use different cheeses or your favorite types. I like making it with either parmesan or mozzarella cheese. This indulgent potato side dish was adapted it from Julia Child’s original recipe.
#HOW TO MAKE A CHEESE SAUCE FOR BAKED POTATOES FULL#
This Potato Au Gratin Casserole is my new way of serving delicious potatoes for Christmas dinner or holidays! It is the ultimate comfort food that is full of flavors and cooked in a delicious creamy sauce till golden brown.
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