Yukon gold or Russet Potatoes work well with this recipe.
Slice the potatoes between 1/8-1/4 inch thick. A mandoline works well for this recipe.
For optimal flavor, use fresh herbs. But dried herbs can be used in a pinch.
Add fresh herbs, salt, and black pepper to each layer if you like a lot of seasoning. Or go hog wild and add some Cajun or Creole seasoning.
To make these into au gratin potatoes, whisk in 2 cups of good quality shredded cheddar to the sauce at the very end over very low heat. As soon as it melts, proceed with the recipe as written.
Keep an eye on the potatoes when under the broiler. Broilers can be so unpredictable, especially in older ovens. I always set a 1-2 minute timer to avoid getting distracted.
WHAT IS THE DIFFERENCE BETWEEN AU GRATIN POTATOES AND SCALLOPED POTATOES?
True classic scalloped potatoes do not have cheese in them. They are made with a well-seasoned béchamel sauce. Potatoes au gratin are cheesy potatoes slathered with cheese sauce, usually made with heavy cream and cheeses like sharp cheddar cheese, gruyere, and Parmesan Cheese. It is mixed in at the end of the preparation of the béchamel sauce and then layered with the potatoes in the same manner as scalloped potatoes.
CAN YOU FREEZE SCALLOPED POTATOES?
If freezing the whole casserole, remove it from the oven about 15-20 minutes before being fully cooked. Let the dish fully cool. Then, cover it with two layers of plastic wrap and freeze it for up to 2 months. Thaw in the refrigerator overnight. Remove from the fridge 30-40 before baking to bring to room temperature. Then, remove the plastic wrap and finish baking at 350 degrees.
If freezing leftovers, let them fully cool first. Then spoon them into sturdy freezer containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave.
STORAGE AND REHEAT
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