Smoked Gouda and garlic potatoes au gratin is the perfect and easy potato side dish for any holiday meal, but delicious enough for any evening. Filled with hearty potatoes, a rich cheese sauce and baked until golden brown perfection. Bookmark this recipe for your next Christmas or Thanksgiving side dish. 

Hello hello! Elizabeth here from The College Housewife! Are we all getting so excited for the holidays?! This time of year, my family is all about hashing out our holiday menus and assigning who will bring what. We always have some sort of potato side dish year after year. My family doesn’t like anything too fancy or glamorous just honest, great flavor for holiday meals. 

While I love mashed potatoes, I wanted to switch it up a bit without differing from a classic potato side dish too much. Enter in: smoked gouda and garlic potatoes au gratin. This recipe could not be simpler with only 10 ingredients and mostly made up or pantry staples. It’s one of those dishes where you made a restaurant quality recipe at home. These potatoes au gratin pack some mega flavor and I know without a doubt will earn a spot on your holiday menus!

What is the difference between scalloped potatoes and potatoes au gratin?

 Great question! The difference between scalloped potatoes and potatoes au gratin is cheese! Scalloped potatoes are usually a bit creamier and don’t necessarily have cheese in the sauce. Potatoes au gratin are all about the cheese. Today we are using two different kinds but you can really swap in any great melting cheese.

How to make Smoked Gouda and Garlic Potatoes Au Gratin:

  • Prep: Preheat oven to 400 F and grease a GoodCook ceramic casserole dish and set aside.
  • Slice: With a mandolin or very sharp knife, slice your potatoes and place them into a bowl of ice water (this helps them from turning brown).
  • For the sauce: In a medium sauté pan cook butter on medium heat until melted. Add in shallot and garlic and cook for 1-2 mins or until fragrant. Whisk in flour and cook for 1-2 minutes.
  • Slowly whisk in milk and heavy cream and cook until the mixture is thick enough to coat the back of a spoon.
  • Remove sauce from heat and whisk in cheeses.
  • Begin to layer: Layer in even layers of potatoes and cheese sauce in a casserole dish, about 3-4 layers.
  • Bake covered for 30 minutes. Remove gratin from oven, top with more cheese and bake uncovered for another 30 minutes or until golden brown and bubbly.

What pairs well with potatoes au gratin?

Potatoes au gratin goes great with a really well-seasoned protein. Steak and salmon are classic pairings but they also go perfectly with roasted pork tenderloin and Thanksgiving turkey!

Variations of potatoes au gratin: 

  • Add bacon: A crowd favorite. Crumble up a few pieces of bacon into the cheese sauce before assembling the gratin.
  • Try a different cheese: Smoked Gouda not your jam? No worries. Cheeses like cheddar, Havarti, Parmesan, fontina and asiago all work with this recipe.
  • Add breadcrumbs: I love a breadcrumb topping on anything cheesy. Mix together 1 cup of panko breadcrumbs with a few tablespoons of melted butter for some extra crunch on top.
  • Sneak in a vegetable: If you want the dish to be a bit more wholesome/nutrient-dense sauté up your favorite leafy green (kale & spinach are my favorites) and layer it in between the potatoes and cheese sauce.

Tips for the Best Smoked Gouda and Garlic Potatoes Au Gratin:

  • Do use a large casserole dish. Most of the time I double this recipe because it gets eaten so quickly and because #leftovers. I love using my GoodCook unglazed bottom ceramic casserole dish because it cooks my potato au gratin so evenly and leaves me with an unbelievably golden-brown crust on the top and bottom of the dish.
  • Don’t skimp on the cheese. This dish was meant for cheese with strong flavors and melting capabilities. Feel free to swap in cheeses like white cheddar, fontina or asiago!

Discover more favorite recipes from The College Housewife:

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Smoked Gouda & Garlic Potatoes Au Gratin


Ingredients

  • 1/4 Cup of unsalted butter
  • 1 Shallot, minced
  • 3 Cloves of garlic
  • 1/4 Cup of all purpose flour
  • 1 Cup of milk
  • 1 Cup of heavy cream
  • 1 Teaspoon of salt
  • 1/2 Teaspoon of black pepper
  • 1 Tablespoon of minced rosemary
  • 1 Tablespoon of thyme sprigs
  • 1 Cup of smoked gouda, shredded
  • 1 1/2 Cups of gruyere, shredded
  • 3-4 Large potatoes, peeled & thinly sliced

Instructions

Preheat oven to 400 F. Grease a GoodCook casserole dish and set aside. 

Melt butter in a medium saucepan over medium heat. Add shallots and mince garlic and cook for 1-2 minutes or until fragrant. Whisk in flour to butter mixture and cook until smooth and golden in color, about 1-2 minutes. 

Slowly add in the milk and heavy cream whisking as your pour. To cream add in salt, pepper, rosemary and thyme to cream mixture. Cook for 3-4 minutes, the mixture should be thick enough to coat the back of a wooden spoon. 

Remove cream mixture from heat and whisk in shredded smoked gouda, and 1 cup of shredded gruyere cheese until smooth. 

In the casserole dish, arrange one layer of thinly sliced potatoes, slightly overlapping each other. Spread one third of the melted cheese mixture over potatoes and continue to layer two more potato layers until you’ve reached the top of the casserole dish. 

Cover with foil and cook for 30 minutes or until potatoes are tender. Remove foil and sprinkle with remaining ½ cup of gruyere. Return potatoes to oven and cook for an additional 20-25 minutes or until cheese is golden brown and bubbly. 

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Posted in Side Dishes, Ambassadors, Elizabeth Van Lierde, Recipes by Goodcook staff |
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