Growing up, the potato au gratin we had at the dinner table did not look like the one I made the other night! It came from a box and I think if we had eaten it in the dark, they would have glowed orange! They may have been glowing orange and made of powdered cheese and dehydrated potatoes, but I still loved them.
I see those boxed potatoes in the market to this day and I am always tempted to buy them, but I stopped eating those boxed potatoes a long time ago and I just can’t bring myself to do it. (I feel like Ina would be too disappointed in me.)
I decided it was time to make the real, grown up version, of Potato Au Gratin. I read many recipes and watched several videos. I tested several recipes and after several failed attempts that resulted in either watery and undercooked potatoes to potatoes cooked perfectly but lacking flavor and the worst of all, the version that resulted in a casserole dish of mushy potatoes.
Then I found success thanks to a recipe by Chef Tyler Florence. The dish is savory, satisfying and also quite elegant. Potatoes Au Gratin is the perfect side dish to serve with a bistro steak or with roasted chicken. It’s become one of my favorite recipes.