![]() The potatoes will absorb more of the liquid but you can mitigate this by adding about 1/4 cup extra cream. That means you’ll bake it 3/4 of the way, remove it from the oven, let it cool completely, cover and refrigerate, and then bake it the rest of the way the following day. And don’t worry if the potatoes are a little discolored, you won’t notice it once the potatoes are cooked.įor even better results we recommend par-baking the dish first. You can also set it out on the counter and let it sit at room temperature for about an hour before baking while you’re prepping other things. Increase the baking time a little to account for the dish being cold. YES! Au gratin potatoes are the perfect make ahead potato side dish! Simply assemble the dish a day ahead of time, cover it tightly with plastic wrap and then bake it the next day. Can You Make Au Gratin Potatoes Ahead of Time? And if you choose to go with Yukon Gold or similar because you want the potatoes to hold their shape well you can always add a little more flour when you’re whisking up the base to ensure the sauce thickens up nicely. You can try both and see which you prefer. So it really comes down to personal preference. It has a moderate starch level so it will still thicken the sauce, though not as much as a Russet, but it won’t break down like the Russet and will hold its shape better. The next step down in starch content is something like a Yukon Gold potato. The downside of Russets is that, being so high in starch, they fall apart easily. Russet potatoes have the highest starch content and will yield a very creamy sauce. Avoid low starch/waxy potatoes like red potatoes which will result in something more akin to au gratin soup. This will prevent the sauce from running all over the plate. You want to select a potato that has a good amount of starch so that it both absorbs and thickens the sauce. Which Potatoes Are Best For Au Gratin Potatoes?Īu gratin potatoes are very simple to make but choosing the right potatoes is key. One way to look at it is that with au gratin you get everything scalloped has plus more – deliciously more! Au gratin potatoes are always my first choice. ![]() ![]() Au gratin potatoes include cream and cheese whereas scalloped potatoes are simpler, featuring only cream. The primary difference lies in the addition of cheese. The two have come to be confused and are often used interchangeably as any online search will show. Scalloped Potatoes – What Is the Difference ? And combined with cream and cheese they’re simply heavenly. However they’re prepared, they’re the perfect comfort food. I’ve met plenty of picky eaters, but even the pickiest will eat potatoes in one form or the other. I don’t think I’ve ever met a person who doesn’t like potatoes. Here is a classic Creamy Potatoes Au Gratin recipe at its very best! Not run out all over the plate in a big wet mess, but just slowly oooooze out. The cheesy cream sauce needs to ooze out. One of the cardinal rules of good potatoes au gratin is that it cannot be dry. Look no further for the BEST au gratin potatoes recipe! Perfectly creamy, cheesy and flavorful, this recipe continually gets rave reviews and is destined to become your go-to from now on!
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