Rich and Creamy Potatoes Au Gratin

Rich and Creamy Potatoes Au Gratin

92
Celeste 456

"These are the easiest, creamiest potatoes au gratin I have ever had... YUM!"

Ingredients

1 h 30 m {{adjustedServings}} servings 352 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
  3. Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  4. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Footnotes

  • Cook's Note:
  • You might want to put some foil on the lower shelf in the oven in case it spills over, or cook on lipped pan.
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Reviews

92
  1. 110 Ratings

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The following is my review for this outstanding recipe that I reviewed when it was still a personal recipe. Reviewed on Nov. 22, 2011 by Avon Thanks Celeste for the perfect, perfect au gratin po...

Potato perfection. I chose to slice my potatoes a little thicker, perhaps between 1/8 and 1/4 inch, and only boiled them a few minutes to ensure they would not be reduced to mush. I’d do so e...

Recipe Group selection 3/17/12. My only deviation from the recipe was using Jarlesburg in place of Greuyere, which was $21.99/lb. This was so good with the lesser cheese, I can just imagine it...