When it comes to Christmas dinner, every dish on the table should feel like a gift, and Potatoes au Gratin is the perfect side to unwrap. This classic French recipe takes humble potatoes and elevates them into a luxurious, creamy, cheesy masterpiece that’s perfect for celebrating the season.
What Makes Potatoes au Gratin So Special?
The name “au gratin” comes from the French word “gratter,” meaning “to grate” or “to scrape.” Traditionally, the dish features thinly sliced potatoes layered in a decadent cream sauce, topped with cheese (and sometimes breadcrumbs), and baked until golden brown and bubbling. The result? A side dish that’s rich, comforting, and irresistibly indulgent.
Potatoes au Gratin is not just a side dish—it’s an experience. The creamy layers, the savory cheese, and that perfectly golden crust come together to create a bite that feels like a warm hug. Plus, it’s endlessly versatile! Pair it with roast beef, ham, or turkey, and you’ve got a side dish that steals the show.
Why It’s Perfect for Christmas
There’s something magical about a dish that looks as good as it tastes. Potatoes au Gratin, with its golden, bubbly top and creamy interior, fits the bill. It’s indulgent enough for a holiday spread but comforting and familiar—exactly what you want when you’re gathered around the table with loved ones.
This dish is also a crowd-pleaser. Even the pickiest eaters can’t resist its cheesy, melt-in-your-mouth layers. And for the host? It’s a win-win. Potatoes au Gratin can be prepped ahead of time, leaving you free to enjoy the festivities instead of hovering over the stove.
Pro Tips for Perfect Potatoes au Gratin
Pick the Right Potatoes: Russet potatoes work best for their starchiness, which helps create that creamy texture.
Slice Thinly and Evenly: A mandoline is your best friend here. Thin slices cook evenly and create those beautiful, tender layers.
Choose Quality Cheese: Cheddar, Fontina, or a mix of your favorites will take the flavor to the next level.
Let’s Make Your Christmas Dinner Unforgettable
This Christmas, let Potatoes au Gratin be the side dish that everyone talks about. It’s elegant, comforting, and fits seamlessly into any holiday menu. Whether it’s paired with a juicy roast or served alongside a medley of vegetables, it’s guaranteed to bring smiles to the table.
So, pour yourself a glass of wine, turn on the Christmas music, and savor the joy of cooking something truly special for the people you love most. After all, isn’t that what the holidays are all about?
The Recipe
Ingredients:
2 tablespoons butter
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup water
1 teaspoon chicken bouillon granules
1 1/4 cups heavy cream
1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
3 cups finely freshly shredded cheese (2 cups Cheddar (8 ounces), 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan, all mixed together in a measuring cup.)
Instructions
Preheat your oven to 425°F (220°C).
In a large braiser or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced onion and cook for about 5 minutes, stirring occasionally until the onion becomes soft and translucent. Add the minced garlic, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
Pour in the water, bouillon, and heavy cream, stirring to combine.
Add the sliced russet potatoes to the skillet, making sure they’re evenly coated in the creamy sauce.
Increase the heat slightly and bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are nearly tender when pierced with a knife.
Once the potatoes are nearly tender, Top with the mixed cheeses, spreading evenly over the potatoes. Transfer the braiser to the oven (with the lid off).
Bake the dish in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbling, and golden brown.
Allow the dish to cool for a few minutes before serving.
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