Cody Casey
Potatoes au gratin is a French classic that is easy to make and even easier to eat. With layers of thinly sliced potatoes, cream, butter, and cheese, it's a decadent and indulgent side dish that can be made ahead of time and reheated. While a traditional baking dish is often used, you may be wondering if a loaf pan can be used instead. The answer is yes! Using a loaf pan will result in a thicker gratin, but it can be sliced like a meatloaf and is sure to impress. So, if you're looking to switch up your potato gratin game, give the loaf pan a go!
| Characteristics | Values |
|---|---|
| Baking dish size | 1.5L / 1.5 Qt / 6 cups, 18 x 26 cm x 5 cm / 7 x 11 x 2" oval shape, or slightly larger |
| Baking time | 1 hour 20 minutes covered; can vary depending on shape of dish, depth of potatoes, heat retention of baking dish, and oven reliability |
| Make-ahead | Yes; hold back about 1/2 cup of the cream mixture, bake covered in foil, cool, then refrigerate |
| Reheating | Remove from fridge 1 hour before, reheat covered in foil in an oven preheated to 180C/350F for 20–30 minutes or until hot, then remove foil and bake until cheese is golden |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 3 days; do not freeze as dairy-rich foods may separate during freezing and thawing |
| Potatoes | Thinly sliced (1/4 inch or thinner); starchy potatoes like Russets are best, but any potato can be used except waxy potatoes |
| Peeling | Not necessary, but optional |
| Cheese | Any melting cheese like Cheddar, Colby, Gruyère, Fontina, Gouda, or Parmesan; use a light hand to prevent potatoes from sliding |
| Other ingredients | Cream, butter, garlic, thyme, salt, pepper, onion |
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What You'll Learn
Potato varieties and slicing
When it comes to making potatoes gratin in a loaf pan, the type of potatoes you use is important. It is recommended to avoid waxy potatoes, as they are used for potato salads, and can cause the layers of your gratin to slip apart. Instead, opt for starchy potatoes, such as Russet potatoes, which will hold their shape better during baking.
Now, let's talk about slicing. For potatoes gratin, it is important to slice the potatoes thinly and uniformly. This will ensure even cooking and a beautiful presentation. The ideal thickness is around 1/4-inch or thinner. You can use a sharp chef's knife to slice the potatoes by hand, but a mandoline slicer will give you the thinnest, most consistent results. If you're using a mandoline, be careful of your fingers! It's best to use the safety guard that comes with it.
Once you've sliced your potatoes, it's time to assemble your gratin. In your loaf pan, arrange the potato slices vertically, shingling them so that they form an even layer. This method will ensure that your gratin has a beautiful, crispy crust and that the potatoes cook evenly.
If you're looking for an extra-indulgent touch, try layering the potatoes with thin slices of butter before adding your cream, garlic, and cheese. This will create an even richer, more decadent dish.
Finally, don't be afraid to experiment with different types of potatoes and slicing techniques. While Russets are a great option, you may find that other starchy varieties, such as Yukon Gold, also work well. And if you're short on time, you can even try pre-sliced potatoes from the grocery store, though the results may vary.
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Cheese and other ingredients
Potatoes au gratin is a French classic with layers of thinly sliced potatoes, cream, butter, garlic, and cheese. The cheese is a key ingredient that gives the dish its signature golden crust and indulgent flavour. While the choice of cheese is flexible, here are some specific types of cheese that you can use:
Cheddar Cheese
Cheddar is a popular choice for potatoes au gratin due to its bold, sharp flavour, which balances the creamy sauce. Grating your own cheddar will result in a more delicious and cheaper option than buying pre-grated cheese.
Gruyere, Fontina, and Other Melty Cheeses
You can also experiment with other melty cheeses such as Gruyere and fontina, or even a mix of different cheeses for added flavour. These cheeses will add a creamy, indulgent texture to the dish.
Parmesan
While not as commonly mentioned, some recipes include Parmesan cheese. Parmesan adds a salty, nutty flavour to the dish and can be sprinkled on top for added texture and flavour.
Thyme
Although not a cheese, thyme is worth mentioning as an ingredient that pairs well with the cheeses mentioned above. Fresh thyme can be added to the dish for a subtle, aromatic flavour that enhances the overall taste experience.
When making potatoes au gratin, feel free to get creative and use any cheese you like. The key is to choose cheeses that melt well and complement the creamy, indulgent nature of the dish.
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Baking dish size and preparation
The size of the baking dish you use for potatoes au gratin will depend on how many layers of potatoes you want to include. A larger dish will mean that your gratin isn't as deep, whereas a smaller dish will mean more layers and a deeper gratin. A 20cm/8" square pan is too small for this recipe, and a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape dish is ideal, but a slightly larger one would also work. A 26 cm / 11" skillet also works well.
For faster cooking, you can use a sheet pan, which means less layering and more surface area. This method also creates more crispy surfaces on the bottom and edges of the casserole.
Before layering your potatoes, butter your pan well. You should be able to see a visible layer of softened butter on the edges and bottom of the pan. This will prevent your potatoes from sticking to the pan.
For best results, slice your potatoes thinly (aim for 1/4-inch or thinner slices). You can use a sharp knife, a mandoline slicer, or a food processor. If you're using a loaf pan, arrange the potato slices vertically. This will make the gratin tender at the bottom and crunchy at the top.
Layer half of the potatoes in the bottom of the prepared baking dish. Season with salt and pepper. Then, layer onion slices over the potatoes, followed by the remaining potatoes. Season again.
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Baking time and temperature
The baking time and temperature for potatoes gratin depend on the shape of the dish, depth of the potatoes, heat retention of the baking dish, and oven reliability. For example, a deeper baking dish will require a longer baking time. Similarly, a less reliable oven may require a higher temperature setting to achieve the desired baking effect.
Typically, potatoes gratin is baked covered for the majority of the baking time. This helps to ensure that the potatoes are cooked through and prevents the top from burning. The baking time for covered potatoes gratin can range from 30 minutes to 75 minutes. However, one source recommends baking covered for 1 hour and 20 minutes.
After the initial covered baking time, the foil or parchment paper covering is removed to expose the top layer of the potatoes. This allows the cheese to turn golden and the top layer of potatoes to become crispy. The uncovered baking time typically ranges from 20 to 45 minutes.
When reheating potatoes gratin, it is recommended to preheat the oven to 180°C/350°F or 200°C/400°F (fan-forced) and heat for 20 to 45 minutes, or until warmed through. Another source suggests reheating at 375°F until heated through and bubbly.
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Make-ahead, reheating, and storage
Potato gratin is a great make-ahead dish. It can be assembled and stored in the fridge a day before baking. If you want to store it for longer, you can prepare the dish and cover it with baking paper and foil, and it will last in the fridge for up to 48 hours.
If you want to store sliced potatoes overnight, cover them in cold water and keep them in the fridge. This will prevent them from browning.
When you're ready to bake your make-ahead gratin, remove it from the fridge 30 minutes to 1 hour before baking to take the chill off. Then, pop it in the oven. You may need to add a few extra minutes to the cooking time.
Leftover potato gratin can be stored in an airtight container in the fridge for three to four days. To reheat, cover the dish with foil and warm in the oven at 180°C/350°F for 15 to 20 minutes, or until warmed through. If you're reheating a smaller portion, you can also use the microwave.
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Frequently asked questions
Yes, you can make potatoes gratin in a loaf pan. Grease the loaf pan with butter and layer the potatoes with cheese, salt, pepper and cream.
Starchy potatoes, such as Russets, are best for potatoes gratin. They cook to the perfect texture and their starchiness helps to thicken the sauce.
You don't need to peel the potatoes. However, if you prefer peeled potatoes, you can do so.
Baking time will depend on factors such as the shape of the dish, depth of the potatoes, heat retention of the baking dish, and reliability of the oven. On average, it takes about 1 hour and 20 minutes to bake potatoes gratin.
