Typical French dish originally known as? Gratin dauphonois? or "pomme de terre gratin", the potato au gratin is a tasty and practical savory dish option. Served as a main course or as a side dish, it consists of a base of baked potatoes and sour cream au gratin.
Although its original version does not use cheese, it is possible to add this ingredient to enrich the flavor of the dish. Needing a few steps in its preparation, it becomes a wildcard option and can gain incremental versions with various ingredients. Check out a selection of tasty potato au gratin options and choose your favorite:
Simple Gratin Potato Recipes
1. Quick potato au gratin: Using only four ingredients, this recipe features the simplified step-by-step to make a delicious au gratin potato. The key is to cut the potatoes with a mandolin (or mandolin), a vegetable cutter that will guarantee the same size for the potato wedges.
2. Potatoes au gratin with butter: lighter option than the traditional version of potatoes au gratin, here the cream or cheese is replaced by butter and olive oil. With the slices cut to the same thickness, the dish looks mouthwatering. The flavor is further enriched by garlic, onion, salt and pepper to taste.
3. Potatoes au gratin with both sauces: a little different from the traditional version of this recipe, but keeping the practicality, here the suggestion is to use two types of sauce in the preparation: bechamel sauce (or white sauce) and tomato sauce. Mozzarella and grated Parmesan enhance the creaminess and flavor of the dish.
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4. Potatoes au gratin with nutmeg: In this version, the cream is replaced by white sauce made with a mixture of whole milk, butter and flour. The grated nutmeg guarantees an even stronger flavor.
5. Herb au gratin potatoes: This option uses rosemary, basil, thyme, sage, marjoram and lemon balm among the herbs that are chosen to enhance the flavor. To aid in grating and ensuring more flavor, gruyère cheese is the one of choice.
6. Garlic Gratin Potato: For a rich cream flavor, the cream is mixed with curd and mozzarella, and seasoned with garlic, chives, pepper, spicy paprika and chopped olives. In about 40 minutes in the oven you can taste this wonder.
7. Potatoes au gratin with all three cheeses: If using a cheese already enhances the flavor of the potatoes, imagine mixing three different types. The recipes for this recipe were mozzarella cheese, gorgonzola cheese kneaded with a fork and Parmesan, used in both cream and sprinkled on the plate.
8. Potatoes au gratin with curd: To make a lighter version of the dish, the cream is replaced by the light curd. Simple to make, just alternate layers of sliced potatoes and seasoned with salt and pepper with the curd, finishing with grated cheese and bake for 30 minutes, covering the refractory with an aluminum foil.
Read also: 24 Delicious Rustic Potato Recipes and Practical Making
9. Potatoes au gratin with Parmesan: A cheese with a strong flavor, Parmesan is used together with mozzarella to sprinkle and finish the dish. The cream is made with milk, vegetable stock, butter, wheat flour and other seasonings.
10. Creamy au gratin potato: For a lighter version of the cream, here the cream divides space with the milk, using a tablespoon of cornstarch to thicken the mixture. In this option, the potato wedges are of considerable width and should be cooked in a vegetable broth dissolved in water before going to the oven.
11. Potatoes au gratin with cream cheese: Another option where potatoes should be pre-cooked to ensure the softness of the dish, here the cream is made with grated Parmesan cheese, sour cream and ready-made four cheese sauce. To top, mozzarella cheese and parmesan.
12. Potatoes au gratin with rosemary: The mixture of potatoes with rosemary is able to please the most varied palates, becoming featured in this recipe. Again the cream is mixed with the milk, ensuring a smooth and tasty sauce, and seasoned with garlic, pepper and salt. A great option that does not use cheese to brown.
13. Sweet potato with au gratin cassava: In this version, the type of potato chosen guarantees a different flavor. Using sweet potatoes and manioc or baroa potatoes, they should be cooked separately, as they need different times to achieve softness. To finish the dish, sprinkle grated cheese and add a sprig of rosemary.
Also read: 30 Easy Mashed Potato Recipes to Get Out of sameness
Grated Potato Recipes
14Potatoes au gratin with ham: Using a white sauce made with milk, flour, butter, salt, pepper and nutmeg, the layers should alternate potato, white sauce, potato, cheese and ham, potato and sauce again and finish with cheese. grated sprinkled on the plate.
15. Potatoes au gratin with bacon and curd: to be pre-cooked, here the potato slices are accompanied by a sauce made with bacon, onion, sour cream, curd, grated Parmesan and previously beaten eggs. As a last layer, the mozzarella cheese guarantees flavor and that? Pull? that everyone loves.
16. Salami au gratin potato: simple to make, the author suggests preparing this dish the day before, making it easy to finish. In addition to the potato layers and savory cream, this version uses salami and mozzarella cheese as a filling.
17. Potatoes au gratin with cream cheese and leek: With leek as a highlight in your cream, this ingredient should be braised in butter before receiving the cream, grated Parmesan cheese and parsley. With few processes it is possible to make a dish full of flavors!
18. Potatoes au gratin with pepperoni and pepperoni: an ideal option to serve as a main course, this version combines the ideal dose of protein and carbohydrates. How? the salty, filet mignon and pepperoni guarantee a flavorful and eye-popping version.
Read also: 22 delicious and easy-to-prepare stuffed potato recipes
19. Potatoes au gratin with corn: This alternative has a different way of serving the dish. Here, instead of sliced potatoes, they should be small in size, boiled and then sautéed along with box corn, onions, garlic and green smells. Parmesan cheese sprinkled on the plate helps in the browning process.
20. Potatoes au gratin with funghi cream: Adding a serving of protein to the dish, here funghi mushrooms provide more flavor and color to the end result. In addition to using mushrooms, the sauce is made with sour cream, the broth used to moisturize mushrooms, onion, salt and black pepper.
21. Potatoes au gratin with shitake: Another option that uses mushrooms as a protein source, this option has chosen shitake as a highlight ingredient. To give the potatoes more flavor, they are pre-cooked in a mixture of milk and white wine, which will receive the portion of sauteed and seasoned mushrooms.
22. Potatoes au gratin with pepperoni and broccoli: here the potatoes gain irregular pieces, speeding up their preparation. After being pre-cooked and arranged over the refractory, they get a layer of braised pepperoni with onion, broccoli braised with olive oil and garlic and a tasty ricotta cream with well-seasoned milk.
23. Potatoes au gratin with chicken: ideal option to take advantage of poultry leftovers from the refrigerator, can be made with chicken, chester or turkey, ensuring new use for what would be discarded. Here the cream is made with a mixture of milk, butter, flour, seasoned with salt, pepper and freshly grated nutmeg.
24. Potatoes au gratin with bacon, capers and champignons: a sure suggestion for those who like very pronounced flavors, here the potatoes cut into small, pre-cooked pieces are accompanied by a white sauce with braised bacon, capers and champignon mushrooms. The white cream still gets a beaten egg and the dish is finished with grated Parmesan cheese.
With a few processes, the potato au gratin may be the ideal choice to serve on a Sunday lunch or for an unexpected visit. Whether in your traditional choice or its incremental versions with different ingredients, this dish is able to please all your guests. Choose your favorite option and delight in this wonder.
French Cooking Lesson 1 - Gratin Dauphinois (April 2024)
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