Know what’s on your plate
Au gratin potato
Calories & nutrition facts
homemade, with butter
Nutrition facts
Per 100 g% DV- Calories 134 kcal —
- Protein 5.1 g 10%
- Carbohydrate 9.5 g 3%
- Fat 7.6 g 10%
- Saturated fat 4.7 g 24%
- Fibre 1.8 g 6%
- Sodium 433 mg 19%
- Cholesterol 23 mg 8%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 64 µg 7%
- Vitamin C 9.9 mg 11%
- Vitamin D 0.28 µg 1%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 0.99 mg 6%
- Pantothenic acid (B5) 0.39 mg 8%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 11 µg 3%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 119 mg 9%
- Iron 0.64 mg 4%
- Magnesium 20 mg 5%
- Phosphorus 113 mg 9%
- Potassium 396 mg 8%
- Zinc 0.69 mg 6%
- Copper 0.16 mg 18%
- Manganese 0.16 mg 7%
- Selenium 2.7 µg 5%
Similar foods
- Au gratin potatoeshome-prepared from recipe using butter134 kcal / 100 g
- Scalloped potatohomemade, with butter88 kcal / 100 g
- Scalloped potatoeshome-prepared with butter88 kcal / 100 g
- Potato gratin128 kcal / 100 g
- Gratinated potatoeswith cream142 kcal / 100 g
- Potato bakemade with cheese &/or cream173 kcal / 100 g
- Vegetables au gratinhome-made107 kcal / 100 g
- Dauphinois potatoesau gratin, prepared127 kcal / 100 g
- Potatoeswith ham, sour cream and cheese, gratinated201 kcal / 100 g
- Bäckerin-Kartoffeln potato gratinvegetarian105 kcal / 100 g
Questions about Au gratin potato
How do you make au gratin potatoes creamy rather than watery?
Slice peeled potatoes about 3 mm thick and layer them with warm cream or a milk-and-cream mixture, seasoning each layer. Bake covered at 180 °C until tender, usually 50–60 minutes, then uncover and add cheese for the final 15–20 minutes so the top browns.
Which potatoes are best for au gratin potatoes?
Choose a floury or all-purpose potato that softens readily, such as Maris Piper or King Edward. Slice evenly and avoid rinsing the slices after cutting: their surface starch helps thicken the cream.
Can you prepare au gratin potatoes the day before?
Yes. Bake them until tender, cool promptly, cover and refrigerate; the next day, reheat covered at 180 °C until piping hot throughout, then uncover briefly to crisp the top. For the best texture, add the final cheese topping just before reheating.
How long do leftover au gratin potatoes keep?
Refrigerate leftovers in a covered container within two hours of cooking and eat within three to four days. Reheat only the portion you need until piping hot throughout.
Are au gratin potatoes the same as scalloped potatoes?
The names overlap, but au gratin potatoes usually have cheese or breadcrumbs browned on top. Scalloped potatoes are traditionally baked in a creamy sauce without a cheese crust, though recipes often blur the distinction.
What goes well with au gratin potatoes?
Serve them alongside roast chicken, baked ham or a simple green salad; their rich, creamy layers pair especially well with crisp or lightly dressed vegetables. They also make a hearty side for a roast dinner.
What cheese works best on au gratin potatoes?
Gruyère melts smoothly and gives a nutty, savoury crust; mature Cheddar makes a sharper topping. For an even browner finish, mix grated cheese with a little fresh breadcrumb and scatter it over the potatoes near the end of baking.
Source: Canadian Nutrient File 2171 · per 100 g · carbohydrate per EU label, fibre excluded
