Tony Zentgraf
Who Doesn’t Love Cheese and Potatoes?
This recipe for Irish Cheddar Potatoes Au Gratin is great to make ahead, hold in the refrigerator, then bake when you need it. Plus it is just as amazing as leftovers.
As the Au Gratin cools in the refrigerator, something magical happens to the Au Gratin, the flavors meld together and solidify the baked potatoes and cheese. Reheating instructions are at the bottom of the recipe.
In this Recipe…
Au Gratin vs Scalloped Potatoes
The names, Au Gratin and Scalloped Potatoes, are thrown around making it seem that they are interchangable. The fact is, one contains cheese and the other doesn’t. One originates in France and the other has origin in England. Let’s take a closer look.
Scalloped Potatoes
Scalloped Potatoes are made with sliced potatoes, cream, flour, butter and seasoned with salt, pepper, granulated garlic, granulated onion and thyme or other herbs. Omitting the cheese, instead leaning on the flavors coming from the seasoned & thickened cream sauce alone.
Scalloped Potatoes originated in England. It is said, the name Scalloped comes from the word ‘Callop’. Callop means a small piece or slice, typically referring to a cut of meat. In this case referring to a thin slice of potato. Layer the potatoes in a baking dish. Season and topped with sauce. Repeat the layering process until the pan is filled.
Potatoes Au Gratin
Au Gratin, as you probably have guessed, contains cheese. The term Au Gratin, a French term meaning to cover with breadcrumbs or cheese then broiled to brown the top.
Au Gratin comes from the region of Dauphine in the southeast of France. Gratin Dauphinoise falls into this category, a similar dish of layered potato dishes cooked with cream and cheese. First documented in 1788, this could be the original in the list of these dishes hailing from the region of Dauphine
Holiday Treat
Holidays are a great time for these potato bakes to make an appearance. It doesn’t matter if you choose Scalloped Potatoes or Au Gratin, either will go well with ham, prime rib, leg of lamb or even a pork roast.
Give this recipe a try, the Irish cheddar gives a subtle sharpness and the medium cheddar cheese melts nicely into the cheese sauce. Feel free to change up the cheeses, the flavors will be different but the end result will be delicious.
Enjoy these Irish Cheddar Potatoes Au Gratin, you will love them!
Look for Exploring the Source Interview with The Oregon Cheese Cave … Coming Soon!
Irish Cheddar Potatoes Au Gratin
Print RecipeEquipment
- 1 Mandoline - Optional
- 1 Sauce Pot
- 1 9 x 13 Baking Dish - I used a deeper Staub baking dish to give more height to the finished potatoes.
- 1 Grater
- 1 Whisk
Recipe Multiplier
Irish Cheddar Potatoes Au Gratin
- 3 lbs Potatoes cut into 1/8 – 1/4" slices - Russet or Gold
- 1 ea Onion Cut into 1/8 to 1/4" slices - Half Rings
- 1 lb Irish Cheddar Cheese - Dubliner or Murray's Irish Cheddar
- 8 oz Medium Cheddar Cheese
- 1 tbsp Butter - To Coat Baking Dish
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Cheese Sauce for Au Gratin
- 2 tbsp Butter
- 2 tbsp All Purpose Flower
- 2 cups Half and Half
- 1 cup Whipping Cream
- 2 tsp Kosher Salt
- 2 tsp Black Pepper
- 1/2 tsp Granulated Garlic
- 1 tbsp Dry Thyme
Instructions
Preparing the Au Gratin
- Slice the potatoes and onions in a consistent size. ⅛ – ¼"Cutting the potatoes on a mandoline will give consistent size to bake evenly.Place the sliced potatoes in a bowl of water to keep from browning.
- Slice the onion in half and cut in to consistent half rings about ⅛ – ¼"Reserve for use.
- Grate the Cheddar Cheeses and reserve aside.
- Grease the baking dish with 1 tbsp of butter.
Making the Irish Cheddar Sauce
- Heat a saucepan over medium heat and melt the two tablespoons of butter.
- Add the flour and stir to combine to make the roux.Stirring, cook for 1-2 minutes to cook the roux.
- Whisk in the half & half and cream mixture. Adding slowly as you whisk, breaking apart and incorporating the roux.Continue until all of the liquid and roux have incorporated.
- Add the salt, black pepper, dry thyme and granulated garlic.
- Bring the mixture to a medium simmer.
- In small increments incorporate half of the grated cheese, whisk to combine as it melts. Reserve the remaining cheese for Au Gratin assembly.Reserve until assembling. Use while the sauce is hot, it will be easier to assemble the dish.
Assembling the Irish Cheddar Potatoes Au Gratin
- Preheat the oven to 375°
- In the greased baking pan begin layering the potatoes. Cover the bottom with a layer then top with a second layer of potatoes.
- Season this layer of potatoes with some salt and pepper. A light amount is fine.The potatoes are not seasoned so adding some S&P gives some additional flavor to the baked potatoes.
- Second layer, add some of the sliced onions on top of the potatoes.
- Add some of the reserved grated cheese to cover the onions.
- Add some of the Au Gratin Cheese Sauce to cover the cheese. You don't have to completely cover, as the dish bakes the sauce will incorporate with the other layers of sauce.
- Repeat the process until the pan is full and ingredients have been used.
- To finish the last layer of potatoes with onions, sauce and top with cheese.
- Cover tightly with foil. You are ready to bake.The potatoes can be made ahead and refrigerated. If choose to refrigerate, the bake time will be extended, possibly by 30 minutes.
Baking the Irish Cheddar Potatoes Au Gratin
- Place the baking dish on a sheet pan. This will catch any overflow of the ingredients as it bakes.Bake for 1 hour 30 minutes. Check to see if the potatoes are knife tender.Bake longer if necessary.
- Remove the foil and bake for another 20 minutes until the top is browned.Alternatively, brown the top of the Au Gratin under a broiler, If the potatoes are cooked this is a quick way to brown the top. Be sure to keep an eye on it so it doesn't burn.
- Once the potatoes are knife tender and the top is browned, remove from the oven. Serve immediately. Enjoy!
