Creamy Garlic Herb Potatoes Au Gratin
Table of Contents
Recipe Introduction
Fancy leveling up your steak night? Are you bored with the same old steak side dishes ? Honestly, there's so much more you can do.
Let's ditch the boring and embrace flavour! I want to share a recipe that’s stood the test of time. It’s creamy, comforting, and the perfect mate for a juicy steak.
Steak's Perfect Match: Creamy Potatoes au Gratin
You know, potatoes au gratin are a total classic for a reason. This dish has French origins. It's ultimate comfort food.
It’s also surprisingly easy to adapt to make your own. This version takes about 1 hour and 10 minutes to make.
This recipe serves 6.
Why You'll Love This Dish
The best part? These aren't just potato side dishes for steak ; they're packed with flavour. The garlic and herbs make them sing.
Plus, cheesy goodness? We're talking next level steak dinner sides ! Honestly, these creamy potatoes are so good! It is a classic steak sides option to impress everyone.
Let's Get Creamy!
Ready to dive in? The secret ingredient is time. The oven works the magic. Letting the ingredients cook to pure perfection.
This easy side dishes for steak recipe will elevate your meal. It is something so special. Next, we'll explore the ingredients needed for Creamy Garlic & Herb Potatoes au Gratin .
Ingredients & Equipment
So, you're planning a proper steak night? Brilliant! Let's talk about what you need for these creamy garlic and herb potatoes au gratin .
They're the best side dishes for steak , in my humble opinion. I'm telling you, these gourmet steak sides are a game changer.
Main Ingredients
For the potatoes au gratin, quality counts.
- Yukon Gold potatoes: 2 lbs (900g) , peeled and sliced super thin. Aim for about 1/8 inch (3mm) . I like Yukon Golds because they get so creamy .
- Heavy cream: 2 cups (475 ml) . Don't skimp, full fat is best.
- Whole milk: 1 cup (240 ml) .
- Garlic: 4 cloves , minced.
- Fresh thyme: 1/4 cup (15g) , chopped.
- Fresh rosemary: 1/4 cup (15g) , chopped.
- Nutmeg: 1/2 teaspoon , freshly grated if you can.
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Gruyere cheese: 4 oz (115g) , grated.
- Parmesan cheese: 2 oz (55g) , grated.
- Butter: 2 tablespoons (30g) , for greasing the dish.
- Pinch of Salt and Pepper.
Quality Indicators: Make sure your potatoes are firm and free from blemishes. Go for fresh herbs, not dried, to get a real flavor punch.
The fresher, the better. Honestly, it makes a huge difference.
Seasoning Notes
This is where the magic happens!
Essential spice combinations: Garlic, thyme, and rosemary are a classic for a reason. They complement the richness of the cream and the earthiness of the potatoes.
Flavor enhancers and aromatics: Nutmeg adds warmth and depth. It's a subtle touch, but you'll miss it if it's not there.
If you are doing steak dinner sides regularly, it's worth keeping in the pantry.
Quick substitution options: Don't have fresh herbs? Use 1 teaspoon of dried thyme and rosemary, combined.
Equipment Needed
Keep it simple, mate.
Essential tools only:
- 9x13 inch baking dish .
- Large saucepan .
- Cheese grater .
Common household alternatives: No mandoline? A sharp knife and a steady hand will do. Just take your time!
Quick Tip: Rinsing your sliced potatoes gets rid of excess starch. This will help stop your potatoes au gratin from becoming too gloopy.
I first made these a few years back when I was trying to impress a girl. Safe to say it worked, the classic steak sides combined with these potato dishes is almost irresistible.
Now, she's my wife! Easy side dishes for steak can have some seriously good side effects. I'm telling you, this recipe is a winner!
Alright, let's get crack-a-lackin' and whip up some stellar side dishes for steak worthy of a prime cut. No soggy bottoms here, just pure flavour explosions to complement that beautiful steak.
Think classic pub fare meets Michelin star, let's get to it! We will do the king of steak dinner sides , Creamy Garlic & Herb Potatoes au Gratin.
Creamy Garlic & Herb Potatoes au Gratin: Steak's Best Mate
Honestly, this isn't your nan's potatoes au gratin (though Nan's cooking is always top tier!). We're kicking the classic comfort dish up a notch.
Think garlic, fresh herbs, and a browned cheese crust. It's rich, decadent and the ideal partner for a juicy steak.
It's like Ant & Dec; they just go together. These creamy potatoes pair perfectly!
Prep Steps Let's Get Organised!
First, mise en place is crucial. Peel and thinly slice 2 lbs Yukon Gold potatoes. I use a mandoline; it's a lifesaver.
Time saving tip: Rinse the slices in cold water to remove starch. Pat them dry nobody wants soggy potato side dishes for steak ! Safety reminder: Watch those fingers if you are slicing with a knife!
step-by-step Creamy, Dreamy Potatoes
- Slice & Rinse: Peel and thinly slice your potatoes. Rinse them under cold water.
- Infuse the Cream: Heat 2 cups heavy cream, 1 cup milk, 4 minced garlic cloves, herbs, nutmeg, salt and pepper in a saucepan. Simmer gently for 5 minutes .
- Layer Up: Grease a 9x13 inch dish. Layer potatoes, then sprinkle with Gruyere and Parmesan.
- Repeat & Drench: Keep layering until all the potatoes are used. Pour that warm cream mixture over the top!
- Bake Covered: Bake at 375° F ( 190° C) covered with foil for 30 minutes .
- Brown the Top: Remove foil and bake for another 15- 20 minutes , until golden brown. Visual cue: bubbling cheese!
- Rest: Let it stand for 10 minutes before serving. This is important!
Pro Tips: Level Up Your Au Gratin
Don't skimp on the cheese. Gruyere and Parmesan make a beautiful crust. Common mistake: Uneven slicing equals uneven cooking. Try warming the cream mixture beforehand.
A fork should easily pierce the potato side dishes for steak .
Seriously though, this easy side dishes for steak recipe is a winner! This takes your gourmet steak sides to new levels.
This is one of the best side dishes for steak to serve with your steak!
That's the first dish! Now, are we ready to move on to the next side dish?
Recipe Notes
Okay, let's chat about this dreamy Creamy Garlic and Herb Potatoes au Gratin . Honestly, it's not just a side; it's a hug on a plate.
This recipe really shines as one of the best side dishes for steak .
Serving Suggestions: Plating Like a Pro
Right, so presentation matters. Spoon a generous helping next to your steak, making sure some of that golden, cheesy crust is visible.
A sprig of fresh rosemary on top? Chef's kiss. This also works fabulously with side dishes for steak like roasted asparagus or a simple green salad.
The richness of the potatoes au gratin balances perfectly. A robust red wine is your best bet think Cabernet Sauvignon!
Storage Tips: Keeping it Fresh
Got leftovers? Lucky you! Pop it in the fridge, covered, for up to 3 days. Freezing isn't ideal, as the texture might change, but if you must, wrap it tightly in freezer safe bags.
To reheat, stick it back in the oven at 350° F ( 175° C) until heated through, or microwave it for a quick fix.
Just be careful with nuking it, you know?
Variations: Let's Get Creative
Want to make it your own? Swap out the Gruyere for some Jarlsberg for a nutty twist. For a lighter version, use half and-half instead of all heavy cream.
For my vegan friends, full fat coconut milk and plant based cheese work wonders!
Seasonal steak side dishes substitutions are also welcome. In Autumn, you might throw in some sauteed mushrooms or squash in between the potatoes. It always makes a great conversation starter.
Nutrition Basics: The Good Stuff
Each serving clocks in around 420 calories. This dish offers a good dose of protein and calcium. Also, the herbs add antioxidants.
It's all about balance, right? We are looking for classic steak dinner sides here.
And there you have it! Don’t be intimidated. Just take it one step at a time. Soon you'll be serving up some delicious gourmet steak sides , classic steak sides , or easy side dishes for steak .
These potato side dishes for steak also work great by themselves. It’s all about having fun and enjoying the process.
Happy cooking and remember even a simple dish of garlic herb potatoes or creamy potatoes can elevate your meal to the next level.
Frequently Asked Questions
What are the best side dishes for steak, and why are potatoes au gratin a good choice?
Finding the perfect side dishes for steak can elevate your meal to pub-grub perfection. Potatoes au gratin, especially this creamy garlic and herb version, is a fantastic choice because its richness and savory flavors complement the savory richness of a well cooked steak beautifully.
The creamy texture provides a lovely contrast to the steak's texture, like a fine wine pairing!
Can I make the Creamy Garlic & Herb Potatoes au Gratin ahead of time?
Absolutely! You can assemble the potatoes au gratin up to a day in advance. Simply cover the unbaked dish tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before popping it into the oven.
You might need to add a few extra minutes to the baking time to ensure it's heated through nobody likes a lukewarm potato!
I'm not a fan of Gruyere cheese. What other cheese can I use in these side dishes for steak?
No worries, cheese preferences are like Marmite you either love it or hate it! If Gruyere isn't your thing, you can substitute it with Emmental, Jarlsberg, or even a sharp cheddar. Each of these will bring a slightly different flavor profile to the dish, so choose based on your taste preferences.
Just make sure it's a cheese that melts well for that lovely, bubbly crust.
How do I store leftover potatoes au gratin, and how long will they last?
Leftover potatoes au gratin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions, but for the best results, re-bake in a preheated oven at 350°F (175°C) until heated through and the top is crispy again.
A little extra grated cheese on top before reheating never hurts!
Can I make a healthier version of this potatoes au gratin?
Yes, you can definitely lighten things up a bit! Try using half and-half or a mixture of milk and a tablespoon of cornstarch instead of heavy cream. You could also increase the amount of potatoes and slightly reduce the cheese. Another option is to add some vegetables like cauliflower or broccoli florets to the layers.
Remember, moderation is key it's still a treat!
My potatoes are browning too quickly on top. What can I do?
If you notice the top browning too quickly before the potatoes are fully cooked, simply cover the dish loosely with aluminum foil. This will prevent further browning while allowing the potatoes to continue cooking through. Check the potatoes for doneness by piercing them with a fork.
They should be tender and offer little to no resistance.
Creamy Garlic Herb Potatoes Au Gratin
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 |
|---|---|
| Fat | 30g |
| Fiber | 2g |