11 Ways to Serve Scalloped and au Gratin Potatoes
Scalloped and au gratin potatoes make an ideal side dish for many meals. Who can resist thinly sliced, herb-speckled potatoes smothered in a creamy sauce, topped with cheese, and baked until they're beautifully golden? Here, we've gathered our favorite versions of this tasty dish; some lean strictly on potatoes while others include mushrooms or other root vegetables. We've even got a rendition made with smashed baby potatoes and shallots, and another that's entirely dairy-free. And don't think we've forgotten about sweet potatoes! You can't go wrong with any of these 11 recipes.
Potatoes au Gratin
For this creamy, cheese-laden recipe, thin-sliced red potatoes and onions are shingled from the outside in, creating an enticing decorative top. Bechamel made with heavy whipping cream, Gruyère, and cheddar creates the base for the rich, cheesy sauce. Broil the dish for a few minutes to yield a crisp golden brown exterior, then sprinkle with fresh chopped chives.
Asiago and Sage Scalloped Potatoes
An aromatic cream sauce is the base for this rich scalloped potato dish. Asiago cheese and breadcrumbs create the deliciously crisp topping.
Rutabaga, Celery Root, and Potato Gratin
This recipe for a three-root gratin is reinvigorated by a hearty combination of Yukon Gold potatoes, rutabaga, and celery root. Rutabaga and celery root bring an earthy depth and an engaging, subtle sweetness, giving the gratin a flavorful lift. Classic gratins lean on heaps of Gruyère; here, robust Parmigiano-Reggiano cuts in with more intense flavor, accentuating the vegetables instead of smothering them.
Potato Gratin with Herbs and Shallots
Inspired by a potato gratin served at Restaurant Daniel in New York City, this gratin achieves a creamy texture without any dairy and gets its flavor from reduced chicken stock, thyme, and rosemary.
Creamy Scalloped Potatoes with Monterey Jack and Chipotle
© Alexandra Rowley
Chipotles in adobo have a rich and toasty heat that flavors the creamy sauce for this luscious gratin.
Herbed Potato Gratin with Roasted Garlic and Manchego
Chef Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago. It's still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.
Smashed Potato and Shallot Gratin
For this luxurious side dish, whole baby potatoes are roasted with shallots and smashed right in the baking pan before they're covered in garlicky cream and Parmesan. The whole thing gets a quick pass under the broiler until it's deeply golden brown.
Golden Potato and Porcini Gratin
This indulgent gratin is the result of a trip sommelier Richard Betts took in 2006 to the Rhône Valley's renowned winery Domaine Jean-Louis Chave, where his daughter Isabella found a giant porcini under an oak tree. The vineyard manager explained that most of the mushrooms would get sliced, dried, and used in gratins throughout the winter. "I took that idea and ran with it," says Betts.
Scalloped Potatoes with Ham
© Alexandra Rowley
The combination of pecorino and Parmesan gives these potatoes a great cheesy depth.
Sweet Potato and Goat Cheese Gratin
Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin from chef David Kinch, with its crispy topping.
Ombré Potato and Root Vegetable Gratin
TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds, and turnips for her fantastic vegetarian gratin, which she tops with a crispy Parmesan cheese crust.
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