Vodka Potatoes Au Gratin

A Bold, Comforting Twist on a Classic

There’s something deeply satisfying about a pan of potatoes au gratin. Thinly sliced potatoes baked until tender, swimming in rich cream and cheese, with golden crispy edges. It’s comfort food at its finest.

This version, however, brings a new twist. Inspired by the bold flavors of vodka sauce, Vodka Potatoes Au Gratin combines tomato paste, garlic, cream, Parmesan, and a splash of real vodka for a dish that’s both familiar and exciting. It’s creamy, savory, and has just the right amount of heat to balance the richness.

Perfect for cozy dinners or special occasions, this gratin is anything but boring.

What You'll Need

For the gratin:

• 5 medium Yukon Gold potatoes, peeled and thinly sliced

• 1 yellow onion (or 2 shallots), diced

• 5 cloves garlic, minced

• 4 to 5 tablespoons tomato paste

• 1/2 cup vodka

• 2 teaspoons paprika

• 1 to 1 1/2 teaspoons red chile flakes

• 1/4 to 1/2 teaspoon cayenne pepper

• Salt and freshly ground black pepper

• 3 cups heavy cream

• 1 cup Parmesan cheese, grated

How to Make Vodka Potatoes Au Gratin

Step 1: Prep the potatoes

Peel the potatoes and slice them thinly (about 1/8 inch thick). A mandoline works best, but a sharp knife is fine too.

Arrange the slices upright in a large baking dish, placing them close together like dominos. This layout allows the sauce to coat each slice while baking.

Tip: Don’t rinse the potatoes after slicing. The natural starch helps the sauce stick and thicken as it cooks.

Step 2: Make the sauce

In a saucepan over medium heat, cook the diced onion or shallots in a little oil until soft and translucent, about 5 to 7 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the tomato paste, paprika, chile flakes, and cayenne. Let it cook for 2 to 3 minutes to deepen the flavor and give the paste time to caramelize.

Add the vodka and let it simmer for another 2 to 3 minutes so the alcohol can cook off. You should no longer smell strong alcohol, just the aroma of the sauce coming together.

Next, pour in the cream and season with salt and pepper. Stir in the Parmesan and cook for a few minutes until the sauce is smooth and well blended. Taste and adjust the seasoning if needed.

Step 3: Assemble and bake

Pour the sauce over the sliced potatoes, making sure it fills the gaps and coats everything evenly. Gently tap the pan on the counter to help the sauce settle.

Cover with foil and bake at 425°F (220°C) for 40 to 50 minutes. The potatoes should be tender when pierced with a knife, and the top should be bubbling. For a more golden top, remove the foil during the last 10 minutes of baking.

Let the dish rest for 10 minutes before serving. This helps the sauce thicken and allows the flavors to settle.

What to Serve It With

This gratin is rich and flavorful, making it a perfect partner to simple mains. Try it with:

• Roasted chicken or turkey

• Grilled or seared steak

• Herb-crusted pork tenderloin

• A crisp green salad with lemon vinaigrette

It’s also a great addition to a holiday spread or as a special vegetarian centerpiece.

Tips and Variations

• Use different cheeses: Try Gruyère or Fontina for a nuttier flavor

• Add fresh herbs: Chopped thyme or basil adds brightness to the richness

• Include greens: Layer in some sautéed spinach or kale for extra texture

• Make ahead: Assemble the dish up to a day in advance and refrigerate. Bake just before serving, adding a few extra minutes to the cook time

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Recipe Card

Vodka Potatoes Au Gratin

Servings: 6 to 8

Prep Time: 20 minutes

Cook Time: 40 to 50 minutes

Total Time: About 1 hour 10 minutes

Ingredients:

• 5 medium Yukon Gold potatoes, peeled and thinly sliced

• 1 yellow onion or 2 shallots, diced

• 5 cloves garlic, minced

• 4 to 5 tablespoons tomato paste

• 1/2 cup vodka

• 2 teaspoons paprika

• 1 to 1 1/2 teaspoons red chile flakes

• 1/4 to 1/2 teaspoon cayenne pepper

• Salt and black pepper to taste

• 3 cups heavy cream

• 1 cup Parmesan cheese, grated

Instructions:

1. Preheat oven to 425°F (220°C).

   
   

2. Prepare the potatoes

   Peel and thinly slice the potatoes (about 1/8 inch thick). Arrange them upright in a large baking dish, closely packed.

   
   

3. Make the sauce

   In a saucepan, sauté onion until soft (5 to 7 minutes). Add garlic and cook for 1 minute more. Stir in tomato paste, paprika, chile flakes, and cayenne. Cook for 2 to 3 minutes. Add vodka and simmer for another 2 to 3 minutes to cook off the alcohol. Pour in the cream, season with salt and pepper, and stir in Parmesan. Cook until smooth.

   
   

4. Assemble the gratin

   Pour sauce over the potatoes, letting it fill the spaces between slices. Tap the dish gently to distribute the sauce.

   
   

5. Bake

   Cover with foil and bake for 40 to 50 minutes until the potatoes are tender. Uncover during the last 10 minutes for a golden top.

   
   

6. Rest and serve

   Let cool for 10 minutes before serving.