Savory New Orleans Cheesy Potatoes Au Gratin
Indulge in this delightful Savory New Orleans Cheesy Potatoes Au Gratin, inspired by Emeril Lagasse's classic recipe. This dish features layers of creamy, tender Idaho potatoes drenched in a rich and cheesy sauce that is elevated with the aromatic depth of garlic and onion powders. It's the perfect side dish to complement any meal, providing a comforting mix of textures and flavors. With each bite, you'll experience a harmonious blend of savory cheese, melted cream, and subtly spiced layers, making it a crowd-pleaser for gatherings, family dinners, or a cozy night in.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Idaho potatoes
1 lb (peeled and thinly sliced (about 2 very large potatoes))
Cheddar cheese
4 ounces (grated or shredded)
Heavy cream
3/4 cup (none)
Salt
to taste (none)
Pepper
to taste (none)
Garlic powder
to taste (none)
Onion powder
to taste (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Grease a medium-sized gratin dish with butter to prevent sticking.
3
Thinly slice the peeled Idaho potatoes and arrange them in the bottom of the dish, overlapping the slices slightly for a uniform layer.
4
Season the first layer with salt, pepper, garlic powder, and onion powder, then top with approximately 2 tablespoons of grated cheddar cheese.
5
Repeat the layering process, seasoning each layer with salt, pepper, garlic powder, and onion powder, and topping with cheese until all ingredients are used, finishing with a generous layer of cheese on top.
6
Pour the heavy cream evenly over the layered potatoes, ensuring that all the potato layers are lightly pressed to soak in the cream.
7
Cover the dish with aluminum foil and bake in the preheated oven for about 50 minutes, or until the potatoes are tender when pierced with a knife and the cheese is fully absorbed.
8
Remove the aluminum foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.
9
Let the dish rest for 10 minutes before slicing into portions, allowing the flavors to set and the dish to cool slightly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in this recipe?
The primary ingredient is one pound of peeled and thinly sliced Idaho potatoes.
What type of cheese is used for the Au Gratin potatoes?
The recipe uses four ounces of grated or shredded cheddar cheese.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long should the dish bake in total?
The dish bakes for a total of 60 minutes: 50 minutes covered and 10 minutes uncovered.
What spices are needed for the seasoning?
The recipe calls for salt, pepper, garlic powder, and onion powder to taste.
How should the gratin dish be prepared before adding ingredients?
The medium-sized gratin dish should be greased with butter to prevent the potatoes from sticking.
What is the specific type of potato recommended?
Idaho potatoes are recommended for their texture and starch content.
Should the potatoes be peeled?
Yes, the potatoes should be peeled and then thinly sliced.
How much heavy cream is required?
You will need 3/4 cup of heavy cream.
How are the ingredients arranged in the dish?
The ingredients are layered, starting with potatoes, followed by seasonings and cheese, and repeating until finished.
Why is the dish covered with aluminum foil during the initial baking phase?
The foil helps the potatoes become tender and prevents the cheese from burning while they cook through.
How do you know when the potatoes are fully cooked?
The potatoes are done when they are tender when pierced with a knife.
What is the final step before serving?
Let the dish rest for 10 minutes after removing it from the oven to allow the flavors to set.
Is this recipe considered vegetarian?
Yes, this recipe is categorized as vegetarian.
Who inspired this Savory New Orleans style recipe?
This dish is inspired by Emeril Lagasse's classic recipe style.
Can I use onion powder instead of fresh onions?
Yes, the recipe specifically uses onion powder to provide aromatic depth and a smooth texture.
How do I achieve a golden brown top?
Remove the aluminum foil for the last 10 minutes of baking until the cheese is bubbly and golden.
How should I slice the potatoes?
Slice them thinly and arrange them so they overlap slightly for a uniform layer.
Is it necessary to press the potato layers down?
Yes, you should lightly press the layers to ensure they soak in the heavy cream evenly.
How many potatoes are usually in a pound?
One pound of Idaho potatoes is typically about 2 very large potatoes.
What flavor profile can I expect from this dish?
It is a savory, creamy, and comforting dish with a harmonious blend of cheese and mild spices.
What is the best way to distribute the cream?
Pour the heavy cream evenly over the top of the layered potatoes before baking.
Should the cheese be added all at once?
No, the cheese should be distributed between layers, finishing with a generous layer on top.
Can I use garlic powder instead of fresh garlic?
Yes, this recipe specifically calls for garlic powder for a consistent savory flavor throughout the layers.
What is the texture of the finished dish?
The potatoes are tender and creamy, while the top is bubbly and slightly crisp.
How many ingredients are in this recipe?
There are 7 ingredients: Idaho potatoes, cheddar cheese, heavy cream, salt, pepper, garlic powder, and onion powder.
Is this dish suitable for a family dinner?
Yes, it is described as a crowd-pleaser that is perfect for family dinners or gatherings.
Does the recipe require any complex equipment?
No, you only need an oven, a gratin dish, a knife for slicing, and aluminum foil.
Can the salt and pepper amounts be adjusted?
Yes, both salt and pepper should be added according to your personal taste.
Why let the dish rest for 10 minutes?
Resting allows the cream sauce to thicken and the heat to distribute evenly, making it easier to slice.