Can I Freeze Uncooked Potato Gratin?

Potatoes au Gratin is the creme de la creme of all potato recipes. Au gratin is a word used in the culinary arts to describe a baked dish with a topping of seasoned breadcrumbs and cheese. 

It’s a versatile topping that adds taste and additional cheese to a variety of foods. Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter, and cheese with a hint of fresh thyme. 

But the question is can you freeze uncooked potato gratin? Yes, you can. But raw potatoes contain so much water, when uncooked potatoes are frozen, they can become mushy and gritty when reheated. To remedy this problem, cook your au gratin potatoes partly, approximately midway through, before putting them in the refrigerator. Simply thaw and finish cooking until it’s perfectly warm and delicious when you’re ready to serve. 

So, let’s jump into the article and know about everything related to au Gratin and freezing it. 

What Are Potatoes Au Gratin?

Potatoes au gratin is a cheesy potato side dish prepared with finely sliced layers. “Gratin” is a cooking method that involves baking or broiling a food that has been coated with grated cheese and breadcrumbs to create a crispy crust. 

In addition to a dusting of gruyere cheese between each layer, classic potatoes au gratin dishes ask for baking the casserole in a creamy sauce.

Potatoes Au Gratin comes in a variety of flavors. To make au gratin potatoes, finely slice potatoes into rounds, use all-purpose flour to coat them and arrange them in a casserole dish with cheese between each layer. 

The dish is roasted till golden brown, then seasoned to taste with salt and black pepper. They’re creamy and delightful.

There are several variants of this dish. The only thing they have in common is a distinct flavor. It’s undoubtedly rich and wonderful. 

The simplicity of this dish is one of its advantages. A potato gratin is simple to make. It’s the ideal side dish for a get-together or a small family party.

Dauphinoise potatoes are another name for these potatoes, which are a traditional French dish. They’re the best make-ahead potato dish, and everyone loves them.

What Ingredients Are In Potatoes Au Gratin?

A potato gratin is simple to create, as previously said. You simply need a few readily available items to get started. The essential parts for potato gratin are listed below.

Garlic And Onion

Potato gratin is enhanced by the addition of garlic and onion. As a result, make sure they’re in there.


For this recipe, all-purpose flour will sufficient. All-purpose flour is widely common and highly used.

Milk And Chicken Broth

Any form of broth, such as chicken or beef broth, can be used. It’s just a question of personal preference. To make the sauce creamier, add more milk.


You can use whichever kind of butter you choose. However, most individuals opt for the unsalted version. You are free to pick anything you choose.


Spices like thyme, pepper, and salt can be used to enhance the flavor and scent.


You can also use several varieties of cheese. This allows the meal to have a diversity of hues and tastes. If you want, you can have various versions and combinations.


You simply just choose normal potatoes and finely slice them. This will help in the even cooking of the meal.

Can You Refreeze Uncooked Au Gratin Potatoes?

No, you shouldn’t refreeze au gratin potatoes. The potatoes will be affected if they are frozen more than once. 

If you refreeze them, the changes in flavor and texture will be exaggerated, resulting in an unsatisfactory end product. It’s important to remember that refreezing a reheated potato dish is dangerous. 

Instead of reheating them many times, freeze them in small amounts to make reheating easier and reduce food waste.

How Long Do Potatoes Au Gratin Last In The Freezer?

Potatoes au gratin can be frozen for up to 2 weeks. Some believe they can keep for three months. But food experts advise that it’s recommended to eat them within 14 days to preserve the highest quality. 

The texture and flavor of your potatoes can alter after they’ve been frozen. If you leave this delicious and delectable delicacy frozen for months, you might not love it as much as you used to.

How To Thaw Your Frozen Potato Gratin

You can thaw your potato au gratin in two ways. You may either put it in the fridge or microwave it to speed up the thawing process.

Using The Microwave

You can always use the microwave to quickly defrost your au gratin potatoes. Place your dish in a microwave-safe container and cover with a lid. Simply thaw the food in the microwave. 

Then reheat as usual so that you can serve this delicious dish straight away. Keep in mind that if you use your microwave to defrost your potatoes, you must eat them right away to avoid the formation of hazardous bacteria.

Using The Fridge

Simply place your frozen potato gratin in the refrigerator and let it defrost. However, depending on its size and how frozen it is, it may take 1 to 4 days to completely thaw.

Can You Cook Potato Gratin From Frozen?

After freezing, it is important that you thaw your potato gratin. However, it may take a few days for it to defrost entirely. 

If you don’t have much time, you can use your oven to prepare this potato dish right from the freezer. Keep an eye on it to make sure it’s thoroughly heated all the time. 

It may take a little longer to bake, but you won’t have to wait days to enjoy its creamy sweetness.

How Long Does Frozen Potato Gratin Take To Cook?

Simply make it in a disposable 9 x 13 aluminum pan. Cover the pan with foil, label it, and store it in the freezer once you’ve placed the topping. 

To heat, bake for one hour at 400 degrees Fahrenheit, uncovered, until hot, crispy, and golden brown. Allow 10 minutes for resting before serving.

If you are using an oven, then preheat the oven to 425°F. Place the required number of servings on a foil-lined or nonstick baking sheet, spacing them about 2 inches apart. Set temperature at 350°F and bake for 25-30 minutes.

What To Do With Leftover Au Gratin Potatoes?

You can do a lot with leftover au gratin potatoes. You can maintain them in the same shape as before but reheat them differently. 

Alternatively, you can fully transform them into a different meal. Here are a few of my favorite ways to utilize au gratin potato leftovers.

Reheat Using A Skillet

This is the most straightforward method for reusing au gratin potatoes. You can add an additional crispy coating to the bottom of the potatoes by warming them in a pan. 

Simply place them in a nonstick skillet over medium-high heat. Heat them until the bottoms have a beautiful crust.

Make A Creamy Potato Soup

You can turn the au gratin potatoes into a cheesy creamy potato soup if you’re in the mood for soup. 

Fill A Butterflied Chicken Breast For A Hearty Dinner

If you want to add a little more protein to your diet. Just slice a big chicken breast (or breasts) and fill with leftovers au gratin potato and minced spinach. Then bake the chicken until it is completely done.

How Do You Store Leftover Potatoes Au Gratin?

In order to keep your leftovers appropriately to preserve their quality, allow the potato to cool fully. Refrigerate the remaining potatoes for 5 days in an airtight jar.

For best effect, put them in an airtight container and freeze them for up to 2 weeks. You may also freeze them in the baking dish, but wrap them securely in aluminum foil or plastic wrap before freezing.

Can I Prep Potatoes Gratin Ahead Of Time?

Absolutely. You can peel and chop potatoes the day before you want to serve them – and it’s really simple! Simply soak the sliced potato chunks in water and place them in the refrigerator.

Cover your casserole dish securely with plastic wrap once you’ve prepared everything. Although some staining may occur on the top, press the wrap directly on the potatoes to prevent them from browning.

I have some tips for you.

  • To save time, use a food processor. If you don’t move soon after preparing the potatoes, they’ll become brown.
  • To ensure that potatoes cook uniformly, slice them to an even thickness. 
  • Make sure the dish is completely thawed before baking it from frozen, otherwise the outside will be done before the center.

What Are The Best Potatoes For Potatoes Au Gratin?

Red-skinned or Yukon gold potatoes are the finest for gratin. These two waxy potatoes keep their shape nicely and don’t need to be peeled because their skins are thin. They are the starchiest and provide the creamiest sauce.

While russet or baked potatoes have an excellent flavor, they are more starchy. They don’t keep their form as well, and when cooked, the dish can quickly become mushy and turn into a creamy liquid.

What To Serve With Potatoes Au Gratin?

Au Gratin Potatoes are one of the most popular potato recipes. Because it mixes the organic starchiness of the veggies with subtle tastes like nutmeg or garlic, Au Gratin Potatoes have a very distinct flavor and taste.

The buttery browned topping gives this meal an extra depth that everyone will enjoy. Mix it up with various cheeses, add bacon pieces, or sprinkle a splash of parsley to your Au Gratin Potatoes dish. 

When presenting Au Gratin potatoes, it’s ideal to pair them with other richly flavored meals. Creamed spinach, roasted Brussel sprouts, and rice with mushrooms are some of the most popular side dishes. 

Au gratin potatoes have a mild flavor that pairs nicely with most meats, but mainly beef. For a fast weekend supper, pair the potatoes with spicy sausage (beef or turkey) or steak sprinkled with salt and pepper, then serve with this meatloaf.

Your creativity, though, is the only barrier. This traditional meal is ideal for a hectic weekday or a family get-together.

What Is The Difference Between Scalloped Potatoes And Potatoes Au Gratin?

Scalloped potatoes are a lot easier to make. The potatoes are usually roasted in a simple cream sauce and that’s all. 

Potatoes au gratin is a little richer. Although scalloped potatoes and potatoes au gratin share many similarities, they differ in a few ways.

Potatoes For Au Gratin Are Cut Thinner

Scalloped potato dishes have rather thicker layers than those used in potatoes au gratin. To enable the cheese and cream to soak into the potatoes, au gratin potatoes are normally cut roughly 1/4 inches thick. 

Scalloped potatoes are preferable to slice by hand, although people commonly use a slicer or mandoline to make these slices.

Cheese Isn’t Used In Scalloped Potatoes

Scalloped potatoes are generally served without cheese, however, some contemporary recipes may include it as an option. 

Scalloped potatoes are made by layering thinly sliced potatoes in a casserole dish and baking them with heavy cream, milk, or a mixture of the two. Aromatic ingredients, such as garlic or fresh herbs, are frequently added to the cream. 

Potatoes au gratin, on the other hand, needs sprinkling cheese between each layer of potatoes as well as on the top of the dish.

Breadcrumbs Are Used In Au Gratin Potatoes

To make a crispy crust on potatoes au gratin, breadcrumbs and cheese are usually combined. In most cases, breadcrumbs aren’t used in scalloped potatoes. 

There are many varieties, such as scalloped potatoes with a breadcrumb coating or potatoes au gratin with a cream sauce and a sprinkling of cheese on top.

Both recipes are soothing, go-with-everything sides, especially around the holidays, when served alongside glazed ham or crown roast. 

While it’s useful to know the difference between scalloped potatoes and potatoes au gratin, it’s not a crime to have the titles of both meals mixed up.

Over To You

Potatoes are one of the most comforting things you can eat. Potatoes au Gratin is a classic dish that you’ll like forever. 

So, what do you think about my writing? If you have any questions or suggestions, leave them in the comment section. Share it if you find it helpful and informative.

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