Cheesy scalloped potatoes are made by adding delicious melting cheese to the scalloped potatoes, but then, officially the potatoes become Au Gratin potatoes. It ensures uniform thickness for even cooking. Mix in the flour and salt, and stir constantly with a whisk for one minute. Have them peeled, cleaned, and thinly slice the potatoes … Cook until mixture has thickened. 1) Preheat oven to 425 degrees. Potatoes – Russet potatoes are the best to use for Potatoes Au Gratin. simmer. Now, the line between the two dishes is blurred, and depending on what part of the country you live in, the same dish can be called either scalloped potatoes or au gratin potatoes. Tips for making Potatoes au gratin! Preheating the oven now will help to cut the cooking time. ; Cheese – White cheddar, gruyere, Monterey jack, mozzarella are all delicious options. Stir in milk. Scalloped • Tranches Au Gratin Idaho’s rich, volcanic soil and clear mountain water are the perfect ingredients for potato growing. You could boil the potatoes for 8-10 minutes to cut back on the baking time. Milk and Heavy Cream – Use all heavy cream or a mix using the heaviest milk you have on … See how that works? Peel and slice thin (a mandoline makes this task a breeze). First, have the oven preheated to 350oF. With thin-sliced 100% Idaho® russets and a cheesy sauce, our Scalloped Au Gratin potatoes are perfect for potato lovers. Potatoes Au Gratin Ingredients. In a medium-size saucepan, melt butter over medium heat. 3) Add the potatoes, stock, and cream and bring to a good (not a boil!) So, making cheesy scalloped potatoes is one of THE SECRET TO PERFECT EVERY TIME AU GRATIN POTATOES. Pour cheese over the potatoes, and cover the dish with aluminum foil. I use a blend of white cheddar and gruyere. Potatoes au gratin, on the other hand, was thinly sliced potatoes cooked in cream but with the addition of cheese between the layers. Instructions: To make potatoes au gratin Ina Garten, below is the step by step procedure. A mandoline slicer makes life much easier. 2) Melt the butter, and saute the onions over medium heat until soft and translucent. Prepare the potatoes. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. I use Russet potatoes but Yukon Golds will also work and no need to peel those. One of the greatest comfort foods we know: a classic gratin dauphinois, or scalloped potatoes.This recipe appeared in "Gratin Made Easy," a December 2006 … Add the garlic, salt and pepper, and cook for about 30 seconds.