Potatoes. The one and only commodity that is relatively cheap and accessible in most places of the world. They can be fried, boiled, or cooked in different ways, and it is safe to say that they are pretty versatile and useful too. Today, we will be talking about a creative take on potatoes, specifically our individual potatoes au gratin recipe. This creamy dish is calorie dense, there is no denying that. But it definitely makes up for it with cheap and easy-to-find ingredients and shorter preparation time, not to mention that the recipe is beginner-friendly. You can also store the leftovers by freezing them, saving yourself a day's trouble of cooking. These individually portioned delights make great appetizers, although there is no harm in having them as the main course too. Why not save this recipe for special events, family gatherings, or maybe even for romantic dates, as they also work great as an icebreaker.
Below, you will find a guide on how potatoes au gratin differs from scalloped potatoes, as you are likely to be familiar with the latter. Let’s take a look.
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Step-by-step guide: Individual potatoes au gratin recipe
1. The potatoes
Au gratin is a dish made with vegetables or meat that is covered in cheese and breadcrumbs, then baked or broiled until golden brown and bubbly. In this French technique, the dish is often served as a side dish, but can also be the main course. Au gratin dishes are usually made with potatoes, but can also be made with other vegetables like broccoli, squash, and cauliflower. The ingredients are usually layered in a dish and then covered with a sauce or cheese before being baked. Our individual potatoes au gratin recipe follows this route too.
Scalloped potatoes, on the other hand, are a potato dish that is made by layering thin slices of potato in a baking dish and covering them with a sauce or gravy. The dish is then baked in the oven until the potatoes are tender. Although both techniques make use of baked potatoes, au gratin includes cheese and breadcrumbs as the topping, whereas scalloped potatoes only utilize a creamy sauce.
The most common potatoes usually come in two different types — starchy and waxy. For a classic individual potatoes au gratin, we recommend going with starchy potatoes, as their tender and softer nature compliments the cream and cheese better. Idaho and Yukon Gold potatoes will be ideal for this recipe. We used three pounds of peeled and thinly sliced potatoes for our recipe, but feel free to adjust the amount according to the service size you have in mind. Your potatoes should be as thick as potato chips, ideally. Lastly, lay the potatoes equally into multiple ramekins or bowls in layers, and set them aside for now.
2. The cream
When it comes to cream, opting for 2 cups of heavy, full-fat cream would be ideal. If you’d like to try something different, you can also use bechamel sauce instead of heavy cream. Mixing the cream with 1 minced garlic and 2 tablespoon butter in a frying pan and bringing it to a simmer would be the next step. Don’t forget to add salt and pepper to taste, with a fresh touch of thyme. We also recommend adding nutmeg to bring your au gratin’s taste to another level.
3. The cheese
For the cheese, the gruyere is preferred in most individual potato au gratin recipes. However, other options also include parmesan, Edam, Swiss, or any kind of quick melt-cheese. Add the cheese to the frying pan, mix with the other ingredients on low heat, and stir for some time.
Finally, pour the mix into ramekins between the layers of potatoes, and place them into the oven.
Ingredients
- 3 lbs. of potatoes, starchy
- 1 tbsp. thyme
- 1 garlic, minced
- 1 tbsp. salt
- ½ tbsp. pepper, preferably white
- 2 cups heavy, full-fat cream
- 3 cups of grated cheese, preferably quick melt
- 1 ½ tbsp. butter
- Multiple ramekins
Instructions
- Preheat the oven to 400 degrees F.
- Peel and slice the potatoes, preferably starchy ones.
- Lay them into ramekins evenly.
- In a frying pan, heat some oil and add 1 ½ tbsp. butter, 1 minced garlic, and 2 cups heavy cream.
- Let it simmer for a minute or two, and add grated cheese to the mix, with 1 tbsp. thyme (fresh or dried) and nutmeg (optional).
- Don’t forget to add salt and pepper to taste.
- Pour the mix in between layers of potatoes evenly. Sprinkle the remaining cheese on top of the ramekins.
- Place the ramekins into the oven and bake until the potatoes turn golden.
- Serve hot!
Individual Potatoes Au Gratin Recipe
Ingredients
- 3 lbs. of potatoes starchy
- 1 tbsp. thyme
- 1 garlic minced
- 1 tbsp. salt
- ½ tbsp. pepper preferably white
- 2 cups. heavy full-fat cream
- 3 cups. grated cheese preferably quick melt
- 1 ½ tbsp. butter
- Multiple ramekins
Instructions
- Preheat the oven to 400 degrees F.
- Peel and slice the potatoes, preferably starchy ones.
- Lay them into ramekins evenly.
- In a frying pan, heat some oil and add 1 ½ tbsp. butter, 1 minced garlic, and 2 cups heavy cream.
- Let it simmer for a minute or two, and add grated cheese to the mix, with 1 tbsp. thyme (fresh or dried) and nutmeg (optional).
- Don’t forget to add salt and pepper to taste.
- Pour the mix in between layers of potatoes evenly. Sprinkle the remaining cheese on top of the ramekins.
- Place the ramekins into the oven and bake until the potatoes turn golden.
- Serve hot!
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To sum up
A great mix of potatoes, cream, and cheese, the individual potatoes au gratin recipe is one of our favorites. It takes approximately 70-75 minutes to prepare and is beginner-friendly. With a crunchy texture and golden looks, the individual potatoes au gratin makes a great side dish or appetizer.
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