Potatoes, au gratin, home-prepared from recipe using butter
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
This is a classic comfort dish of thinly sliced potatoes baked in a rich, creamy sauce of butter, milk, and often cheese, then browned on top. The texture is luxuriously tender with a slightly crisp, golden crust, delivering a savory, buttery flavor with a subtle tang from the dairy. At 134 kcal per 100g, it offers a moderate energy boost from carbs and fats, with a small amount of protein.
💚 Why it's loved
People adore it for its ultimate comfort-food appeal—the creamy, cheesy, buttery layers are deeply satisfying and evoke a sense of home cooking. It's a versatile side that pairs beautifully with roasted meats or stands as a hearty vegetarian main.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carb content can lead to blood sugar spikes and is calorie-dense, which may be a concern for those managing weight or blood sugar. To mitigate, pair a modest portion with a large serving of non-starchy vegetables (like steamed broccoli or a green salad) and a lean protein (like grilled chicken or fish) to balance the meal and slow digestion.
Key benefits
- Provides quick energy from starchy carbohydrates
- Contains dietary potassium from potatoes
- Offers some protein from dairy and potato
- Source of calcium and phosphorus for bone health
- Can be a satisfying, calorie-dense side for active individuals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic French dish Gratin Dauphinois, a precursor to many au gratin recipes, traditionally contains no cheese—the 'gratin' refers only to the browned crust formed by cream and butter.
Full nutrition (scales with serving)
| Water | 74.0 g |
| Energy | 134 kcal |
| Energy | 559 kj |
| Protein | 5.1 g |
| Total lipid (fat) | 7.6 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 11.3 g |
| Fiber, total dietary | 1.8 g |
| Calcium, Ca | 119 mg |
| Iron, Fe | 0.64 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 113 mg |
| Potassium, K | 396 mg |
| Sodium, Na | 433 mg |
| Zinc, Zn | 0.69 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.16 mg |
| Selenium, Se | 2.7 ug |
| Vitamin C, total ascorbic acid | 9.9 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.12 mg |
| Niacin | 0.99 mg |
| Pantothenic acid | 0.39 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 11.0 ug |
| Folic acid | 3.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 13.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 64.0 ug |
| Retinol | 61.0 ug |
| Vitamin A, IU | 264 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.7 g |
| SFA 4:0 | 0.24 g |
| SFA 6:0 | 0.13 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.17 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.76 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.91 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.19 g |
| MUFA 18:1 | 1.8 g |
| Fatty acids, total polyunsaturated | 0.28 g |
| PUFA 18:2 | 0.17 g |
| PUFA 18:3 | 0.10 g |
| Cholesterol | 23.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.19 g |
| Isoleucine | 0.28 g |
| Leucine | 0.44 g |
| Lysine | 0.38 g |
| Methionine | 0.12 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.25 g |
| Tyrosine | 0.23 g |
| Valine | 0.33 g |
| Arginine | 0.20 g |
| Histidine | 0.15 g |
| Alanine | 0.16 g |
| Aspartic acid | 0.57 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.11 g |
| Proline | 0.46 g |
| Serine | 0.28 g |
FAQ
What's the difference between scalloped potatoes and potatoes au gratin?
Traditionally, scalloped potatoes are baked in a cream or milk sauce without cheese, while potatoes au gratin include cheese (like Gruyère or cheddar) in the layers or topping, creating a richer, cheesier crust.
Can I make it ahead of time?
Yes, you can assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if it's going straight from the fridge to the oven.
How do I prevent it from becoming watery?
Slice potatoes uniformly thin (about 1/8 inch) and consider briefly parboiling or microwaving them for a few minutes to release excess starch. Also, let the assembled dish rest for 10-15 minutes before baking to allow the starches to absorb the liquid.