DISH RESEARCH · Side dish
Potatoes au gratin
Also known as: Potatoes, au gratin, dry mix, prepared with water, whole milk and butter, Potatoes, au gratin, dry mix, unprepared, Potatoes, au gratin, home-prepared from recipe using butter, Potatoes, au gratin, home-prepared from recipe using margarine
Nagi Maehashi’s selected potatoes au gratin layers thinly sliced starchy potato with a same-batch full-fat cream, melted butter and garlic mixture, Gruyère, salt, unqualified pepper and optional fresh thyme, then bakes with a deferred cheese topping.
About Potatoes au gratin
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nagi Maehashi describes these potatoes au gratin as her evolving adaptation of Julia Child’s Dauphinoise recipe. Her selected version includes Gruyère; she explicitly distinguishes it from the cheese-free traditional Dauphinoise she describes in France.
Full-fat cream, melted unsalted butter and minced garlic are combined in one jug. Starchy potatoes are peeled and thinly sliced for the selected bake, without a flour-and-milk roux.
The same potatoes and cream mixture are divided into three layers with salt, the source’s unqualified pepper and the selected optional fresh thyme. Gruyère is used within the layers, while the top layer’s cheese is held back.
The covered bake continues until potatoes in the middle are soft. The remaining cheese then goes on top for an uncovered bake until golden and bubbly, followed by a short stand before serving.
The author describes soft potato layers beneath a golden cheesy crust, with garlic and thyme in the creamy mixture. Other cheeses, reduced-fat liquids and the separately explained make-ahead process are alternatives to this selected fresh-bake arrangement.
Ingredients in Potatoes au gratin
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Potatoesbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Country connections are still being added.
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- France
- Cooking traditions
- French / Nagi Maehashi Julia Child-inspired own potatoes au gratin