Cheesy Au Gratin Potatoes

A Sweet Pea Chef

Cheesy Au Gratin Potatoes

Make your own homemade Cheesy Au Gratin Potatoes!  This potatoes au gratin recipe is an easy, healthy, and flavorful upgrade to an old classic.

Okay, friends, let me be the first to introduce you to these next level au gratin potatoes right here.

I wanted to go all out with this au gratin potatoes recipe by adding additional additional yummy flavors to the cheesy potato goodness.

I brought in the big guns: onion, bacon, and mushrooms

Yup.  And it was goooood.

What Are Au Gratin Potatoes?

Okay, so if you’re wondering what the difference between au gratin and scalloped potatoes are and, thus what are au gratin potatoes, hopefully, this helps explain it for you.  PS: You’re not alone!

Here are the three main differences between au gratin and scalloped potatoes:

What’s on top of the dish. A gratin (coming from the French word for “grated”) usually has a topping of breadcrumbs or cheese (like in this recipe), which gets golden brown as it finishes its cooking. A scalloped dish does not have a grated topping. The surface pf scalloped potatoes may still brown, but it is the sauce itself that is browned, not the gratin.The Cheese!  Most of the time, “Au gratin“ indicates cheese is either on top or within the sauce.  Scalloped, however, does not have cheese.  Are they scalloped? The term, “scalloped,“ refers to the shape of the potatoes on top that tend to curl up around the edge when cooked forming the shape of a scallop shell.

Can You Make Ahead Au Gratin Potatoes?

This potatoes au gratin recipe can easily be made ahead of time and then reheated when ready.  As long as the potatoes are mostly submerged in the cheesy, creamy gooey goodness, you will likely not have any issue of the potatoes turning brown or grey. 

To prepare the make ahead au gratin potatoes, just cover the cooked dish with plastic wrap.  You can also press down the plastic wrap to directly touch the potatoes to remove as much air as possible.  Then, when ready to reheat, place in the oven as in the directions to heat through.  

What To Eat With Au Gratin Potatoes

Here’s a list of my favorite recipes to eat with au gratin potatoes:

Easy Roasted Pork TenderloinGarlic Roasted Pork ChopsRoasted ChickenHoney Mustard ChickenRoast BeefPan-Roasted Steak

This tasty side also makes a great side dish for a Christmas ham so keep them in mind during the holidays!

 

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Cheesy Au Gratin Potatoes

Make your own homemade Cheesy Au Gratin Potatoes! This potatoes au gratin recipe is an easy, healthy, and flavorful upgrade to an old classic.

3 medium russet potatoes, (sliced between 1/8 and 1/4-inch thick) 8 cremini mushrooms, (fienly diced) 1/2 large yellow onion, (finely diced) 4 strips nitrate-free bacon, (chopped) 2 cloves garlic, (minced) 1 tsp sea salt 1/4 tsp ground black pepper 1 tbsp olive oil 3 tbsp chickpea (garbanzo bean) flour 2 cups unsweetened almond milk 3/4 cup PLUS 1/4 cup shredded cheddar cheese, (divided) 1/8 tsp garlic powder

Heat oven to 400 degrees. Place potato slices in a microwave-safe bowl and microwave on high for 6 minutes. This will save significant time baking, as it will start to cook the potatoes. If you’re wanting to line the potato slices into a neat domino format (as pictured above), do this before heating in the microwave. Lining them up makes for a better presentation, but is not necessary. Over medium-high heat, cook bacon for 3-5 minutes, or until it begins to sweat.

Add onion and mushrooms and cook until tender. 

Add garlic and cook for one additional minute. Then, remove from heat.

In a medium sauce pan, heat olive oil over medium heat. Mix in the chickpea flour, garlic powder, and sea salt, stirring constantly. Cook for one minute.

Add the almond milk and stir to combine. Continue to cook, stirring very frequently, until mixture has thickened.(To get even thicker, can add 1 tsp. arrowroot starch, though this is not necessary).

Add in 3/4 cups of the cheddar cheese, and stir until melted. 

Combine the onion-mushroom-bacon mixture with the cheese sauce. If you lined the potato slices like dominos, just pour the cheesy onion contents over the potatoes and then giggle the baking dish some to get it to settle in the crevices. If you’d prefer to just combine it all together and not worry about the slices being in an orderly fashion, just gently toss to combine, making sure to coat the potatoes as evenly as possible, and then pour into the baking dish.

Sprinkle the remaining cheese evenly over the top.

Bake, covered with aluminum foil, for 40-50 minutes, until potatoes are completely tender. Remove aluminum foil and bake, uncovered, for an additional 10-15 minutes until top is golden brown.

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Minimalist Baker

5-Ingredient Vegan Caramel Sauce

Friends, what we have here is some seriously creamy, dreamy vegan caramel sauce, and I cannot WAIT to share this recipe with you. Let’s do it!

The base for this 5-ingredient caramel is coconut cream, dates, and arrowroot starch, which are blended until creamy and smooth. This makes up the liquid ingredients, which are added to a bit of coconut sugar and cooked until glossy and just bubbly.

5-Ingredient Vegan Caramel Sauce from Minimalist Baker →

Cookie and Kate

Whole Wheat Pancakes

Somehow over the years, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.

These made-from-scratch pancakes put Bisquick pancakes to shame (speaking of, I’m sharing a gift-worthy pancake mix recipe tomorrow). Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.

I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if that’s happening, your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.

Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?

Continue to the recipe...

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