Potatoes au gratin is a traditional holiday side dish for many families. Loads of bubbly cheese combine with whole cream, butter, garlic and sliced potatoes to create a dish so delicious that it steals the attention from the main dish!
Au gratin refers to a French style of cooking that buries ingredients under a thick, gooey layer of cheese (and sometimes breadcrumbs) and browning to a crispy perfection. Don’t confuse au gratin with scalloped potatoes, though; the latter usually features thicker slices of potatoes, and no cheese.
According to Real French Foods, gratin is known as Dauphinoise in France because it was first served at a dinner for the Lieutenant General of Dauphine in 1788.
Historically, this dish was akin to an early slow-cooker meal: Women placed it in their ovens at low temperature on Sunday morning before church, and upon their return, their families could enjoy warm, creamy meals, sometimes served alongside meat.
Our version of potatoes au gratin contains both Gruyere and cheddar cheeses for amazing flavor and creamy consistency. For a heartier one-dish meal variation, try adding bacon, ham cubes or your favorite meat to the dish. Eat it as a meal in itself, or enjoy it alongside a holiday ham, turkey or goose dinner.
For a tasty and pretty finish, you can top the dish with parsley, chives and even breadcrumbs.
These potatoes are so good that your family will ask you to make them all year long!