The Best Potatoes For Making Au Gratin: A Guide To The Perfect Dish

The rich flavors of cheese, cream, and perfectly cooked potatoes make potatoes au gratin a classic and indulgent side dish often served at holiday dinners and family gatherings. The correct potato type is imperative for achieving the ideal texture and taste. With its layers of tender, cheesy goodness, it’s the perfect accompaniment to many meals, especially during holiday gatherings or family dinners. However, achieving the perfect texture and flavor largely depends on the type of potato you use. Not all potatoes are suitable for au gratin, as the wrong variety can turn your dish into a mushy mess or fail to hold the sauce properly. For a creamy and flavorful side dish, selecting the right potatoes is key to making the perfect potatoes au gratin that will impress your guests with its rich texture and savory layers. This guide will help you choose the best potatoes for making this delicious dish, ensuring you achieve a creamy, flavorful, and perfectly textured result.

Best Potato Varieties For Au Gratin

1. Russet Potatoes

Russets are perhaps the most popular choice when it comes to making au gratin. With their high starch content, russet potatoes easily break down and soak up the rich cream and cheese, making the creamiest texture possible. The starch helps thicken the sauce as it bakes, giving the dish its velvety consistency.

Pros:

• High starch content for creamy texture.
• Absorbs flavors well, making them ideal for cheesy sauces.
• Ideal for a traditional, creamy au gratin.

Cons:

• It can become too soft if overcooked, losing structure.
• It is less ideal for those who prefer a firmer potato texture.

2. Yukon Gold Potatoes

Yukon golds offer a balance between waxy and starchy potatoes. The buttery taste and smooth texture of these potatoes go well with the creamy sauce in au gratin. They keep their shape better when baked than russets, so the finished dish will have slightly firmer layers. This variety is excellent if you want more structure but still crave a creamy, rich result.

Pros:

• The buttery flavor adds depth to the dish
• Holds its shape better than russets
• Creamy texture with a slightly firmer bite

Cons:

• Lower starch content than russets, so the dish may not be as creamy
• Slightly more dense compared to russets

3. Red Potatoes

Because they are waxy and can keep their shape even after being cooked for a long time, red potatoes are well-known. While this may be beneficial for some dishes, they are less ideal for au gratin, where a soft, melt-in-your-mouth texture is desired. However, they can still work well in combination with other types of potatoes if you prefer a gratin with firmer, more structured layers.

Pros:

• Holds shape well during cooking
• Great for creating layers with more structure
• Has a smooth, waxy texture that complements other varieties in a mix

Cons:

• Doesn’t absorb the creamy sauce as well as starchy potatoes
• May lack the richness you expect from a traditional au gratin

4. Fingerling Potatoes

Fingerling potatoes bring a unique flavor and texture to au gratin dishes. Their small, elongated shape allows for visually appealing layers, and their slightly nutty flavor adds an interesting twist to the traditional recipe. While fingerlings are more waxy than starchy, they can still contribute to a great gratin when sliced thinly. If you want a more rustic or gourmet-style au gratin, fingerlings are a wonderful option.

Pros:

• Unique nutty flavor enhances the dish
• Retain shape and texture, adding visual appeal
• Great for making the dish more rustic 

Cons:

• Less creamy than russets and yukon golds
• Can require more cream or sauce to balance their texture

Tips For Preparing The Perfect Au Gratin

1. Slice Potatoes Evenly: For a uniform bake, ensure your potato slices are consistent in thickness. Using a mandoline slicer can help achieve this, ensuring the potatoes cook evenly.
2. Layer Thoughtfully: Alternate layers of potatoes with cheese, cream, and seasoning to ensure an even distribution of flavors throughout the dish.
3. Use Full-Fat Dairy: The richness of full-fat cream and cheese will elevate the flavor and provide the decadent texture that makes au gratin so irresistible. Avoid low-fat options, which may not provide the same creamy result.

Conclusion

Russet potatoes are ideal for a creamy, traditional version, while yukon golds provide a balance of creamy texture and structure. You can also use red potatoes and fingerlings to make the dish look better and have more texture. No matter which variety you choose, understanding how different potatoes react during baking will help you achieve a satisfying and flavorful gratin. 

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