The ultimate cheesy gratin potatoes! Layers of smashed potato covered in cream and Parmesan cheese and cooked until bubbly and gooey! The perfect holiday dish!
These rich, creamy, cheesy smashed potatoes have everything you love about au gratin potatoes without all the slicing. Baby potatoes are roasted, smashed, layered with cream and cheese and baked until hot and bubbly. They’re the ultimate holiday side dish.
These epic smashed au gratin potatoes are comfort food at its best. Creamy, saucy, cheesy potatoes seasoned with garlic, nutmeg and rosemary are always a crowd favorite. Easy to prepare, this dish can be made ahead of time or the day of a big dinner. Fire up your oven for this warm, bubbly and delicious side dish!
WHAT ARE AU GRATIN POTATOES?
Au gratin potatoes are made of thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk and cheese sprinkled in between the layers. This version calls for roasted and smashed potatoes, so you can skip the slicing.
INGREDIENTS USED IN SMASHED POTATOES AU GRATIN
Shallots and Garlic: Chopped shallots and minced garlic really flavor this dish.
Heavy Cream: Heavy cream gives the sauce a rich and creamy consistency.
Spices: Tarragon, nutmeg, rosemary, salt and pepper are the perfect complement to the cheesy sauce.
Potatoes: White baby potatoes
Cheese: This recipe calls for a mix of grated gruyere and parmesan cheese for topping before baking.
WHAT TYPE OF POTATO TO USE
I use small white baby potatoes for this recipe. They’re young potatoes with a thin skin and have a nice buttery texture and tons of flavor when cooked.
BEST CHEESE FOR THIS DISH
I find the best cheese combo for these potatoes is gruyere and parmesan. Gruyere is a medium-hard cheese with an earthy, nutty taste and a hint of sweetness. It’s used in traditional fondue and turns incredibly creamy and smooth when melted. Parmigiano-Reggiano has a sharp, nutty flavor that’s a standout in this dish. Both cheeses melt together to create an irresistible gooey, browned crust on the potatoes.
HOW TO MAKE SMASHED POTATOES AU GRATIN
· Wash and scrub the potatoes before baking. Place them on a baking tray and drizzle with high quality olive oil and sprinkle with dried tarragon. The potatoes roast for about 30 minutes or until a knife can pierce them with no resistance.
· While the potatoes roast, warm the heavy cream in a small pot with the garlic, nutmeg and rosemary. Season with salt and pepper.
· Transfer the roasted potatoes to an 8 cup oven-proof baking dish.
· Using a fork, roughly smash the potatoes until they’re broken up. Don’t mash them all the way. You want to keep all the big chunks and pieces of crispy skins—they just make this dish that much better!
· Pour the cream mixture over the potatoes and lay the sliced shallots over the surface.
· Sprinkle the grated gruyere and parmesan cheese all over the potatoes and cream. I’m using two of my favorite ripe-flavored cheesy powerhouses for this dish, and they’re SO good!
· Bake until the cheese melts and the cream starts to thicken and bubble up around the edges. You’ll have crispy, cheesy and creamy as your three new best friends.
· Let the potatoes sit for a few minutes and get all thick and delicious.
TO PREPARE AHEAD OF TIME
· This side dish can be assembled ahead of time and baked right before serving. Prepare the recipe up until the second bake. Cover tightly and refrigerate overnight. Let the dish rest on your counter for 20 minutes before baking in a 375°F oven.
· Alternatively, prepare and bake the potatoes (both the first and second bakes), let cool, and store tightly covered in the fridge. To reheat, cover the dish with foil and bake in a 375°F oven until the internal temperature reaches 165°F.
Store any leftover au gratin potatoes in a tightly sealed container in the fridge for up to 5 days. Small portions can be reheated in the microwave or in a saucepan until warmed through.
TO FREEZE AU GRATIN POTATOES
Bake the roasted and smashed potatoes with the cream and cheese for about 35 minutes. When the dish is completely cooled, cover it tightly with a lid and place the dish in the freezer. It can be stored in the freezer for up to 10 months. Thaw the dish overnight in the fridge and bake in a 375°F oven until the internal temperature reaches 165°F.
Smashed Parmesan Gratin Potatoes
- 2 pounds small white potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon dried tarragon
- 1 1/2 cups heavy cream
- 2 cloves large garlic minced
- 1 small shallot sliced thinly
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh rosemary
- Salt and black pepper
- 3/4 cup grated gruyere
- 3/4 cup grated Parmesan cheese
- Preheat the oven to 375 degrees F.
- Lay the potatoes on a baking tray and drizzle the olive oil over the top.
- Sprinkle with the tarragon and bake in the oven for 30 minutes.
- In a small pot, warm the cream, garlic, shallots, nutmeg and rosemary.
- Season with salt and pepper.
- The potatoes are done when a knife can pierce them with no resistance.
- Transfer the roasted potatoes to an 8 cup oven proof baking dish.
- Using a fork roughly smash the potatoes until they're broken up.
- Pour the cream mixture over the potatoes and lay the sliced shallot over the surface.
- Sprinkle the grated Gruyere over the potatoes and then finish with the grated Parmesan.
- Bake in the oven for about 50 minutes and the cheese is melted and the cream is golden and bubbling.
- Let the dish rest for 5-10 minutes before serving.