Garlic Potatoes Gratin

83 Reviews

Prep: 15 min
Cook: 1 hr 15 min
Ready In: 1 hr 30 min

“An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.” - by Lisa Ramos

Ingredients

3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
Bake in preheated oven for 75 minutes. Serve immediately.

Nutrition

Amount Per Serving (8 total)

Calories
394 cal
20%

Fat
26.9 g
41%

Carbs
29.5 g
10%

Based on a 2,000 calorie diet

Share It

Reviews (83)

Rate This Recipe

MONAHAN5

Apr. 16, 2003

"This was to die for! To offset the cook's comment about it separating, I added 2-3 more potatoes and had no problem. I doubled the recipe and 6 people ate it all--and all asked for the recipe. Very..." See more rich, not for those watching caloric/fat intake, but absolutely yummy!"

GodivaGirl

Jun. 22, 2008

"Very Good! The gouda really adds a nice creamy texture to this dish. I halved the recipe and baked in a loaf pan. I was able to slice the potatoes evenly using the mandolin about 1/4 inch thick. I..." See more sprinkled the cheese evenly through 3 layers, then the cream over the top. I baked covered with foil the first 45 minutes. Uncovered for 15 minutes. Will make again."

LIZ5

Jun. 16, 2003

"My family enjoyed this recipe. I envision this being a terrific addition to pot luckss and school luncheons. I used evaporated milk instead of heavy cream and substituted sharp cheddar for gouda. It w..." See moreas crispy brown on top when complete. Thanks, Lisa for a great dish."

More Reviews