They could be traditional for Thanksgiving but they're also delicious not to make year round. Will not be intimidated by the title. Potatoes au gratin are truly really effortless to master. You have acquired this.
Do I need to have a mandolin?
No, but it will make you happen to be existence so a lot easier. If you don't have one, just be ready to practice your knife skills, and make positive to use a veryyy sharp chef's knife.
What's the variation among potatoes au gratin and scalloped potatoes?
Wonderful question! Gratins have cheese scalloped potatoes do not. unless of course they're Loaded Scalloped Potatoes with cheddar and bacon.
Milk or cream?
We like to use a combination of the two. Hefty cream adds an unbeatable richness. Plus it helps make the sauce kinda velveety. But an all-cream sauce would be intense. So to stability it out, we add milk. (Entire milk, not skim, is favored!)
What type of cheese should I use?
That is entirely up to you. Gruyre melts well and has a amazing nutty taste. And a good peppery Parmesan is classic. We like to use each! But there are not truly rules. Fontina, mozzarella, or even a sharp cheddar would all operate, too.
Why do I want to cover with foil?
The foil helps cook the potatoes (they kinda steam and boil in the sauce) although the complete gratin is in the oven. We take the foil off during the final stretch of baking to get the best cheese layer golden and crispy.
What if my prime isn't browning?
Considering that the heat in the oven is fairly moderate, your leading layer may possibly be stubborn and not want to brown. When this occurs, we flip to the broiler. After your potatoes are super tender and the sauce is bubbling, crank the oven heat and broil it for a couple minutes till the gratin is golden on prime.