"Whether you know it as au gratin or Daphinoise, few things beat the delicious comfort of a side dish of thinly sliced potatoes, baked slowly in a creamy sauce, topped with a crispy, golden crust. While this simple dish requires just a handful of basic ingredients, there are some important tips you need when making au gratin potatoes to elevate the humble side to new heights."
"Baking potatoes au gratin in a sheet pan exposes more surface area to direct oven heat, maximizing browning and creating a higher crust-to-cream ratio. However, this doesn't mean you'll have to sacrifice a creamy, soft middle. With this method, you will get the best of both worlds-a wonderfully creamy center surrounded by a fabulous cheesy potato crust. Now, you might think potatoes au gratin are the same as scalloped potatoes,"
"Before you get started, make sure that you use a potato that will hold its shape in the cooking process. There are many kinds of potatoes out there, but using Yukon Gold potatoes will give you better results. Yukons are creamier, less starchy, more flavorful, and they hold their shape well as they are denser than russets and absorb less moisture. Of course, if you prefer red or russet potatoes, they will work, too."
Baking potatoes au gratin on a sheet pan increases exposed surface area, maximizing browning and producing a higher crust-to-cream ratio while maintaining a creamy interior. The sheet pan method yields a crispier, cheesier crust and more crunchy edge bits than a casserole dish. Potatoes au gratin differ from scalloped potatoes because au gratin includes cheese, which creates the distinctive crispy, cheesy layer that scalloped potatoes lack. Choosing Yukon Gold potatoes is recommended because they are creamier, less starchy, more flavorful, denser than russets, hold their shape well, and absorb less moisture.
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