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Garlic Potatoes Gratin

Garlic Potatoes Gratin

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Lisa Ramos

Lisa Ramos

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

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

MONAHAN5
61

MONAHAN5

4/16/2003

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 rich, not for those watching caloric/fat intake, but absolutely yummy!

GodivaGirl
37

GodivaGirl

6/22/2008

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 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.

Kristin O
30

Kristin O

2/4/2009

The BEST we've ever had!! BUT - I did make some changes. I started by slowly cooking 1/2 a vidalia onion (chopped) in butter. Once tender, I added flour to make a roux, then added milk to make a thick white (bechamel) sauce. I added salk and pepper to taste. I sliced my potatoes, put one layer in a 13x9" pan, topped with a little salt and pepper, then half the sauce. I topped this with a couple ounces of gouda chopped into cubes. Then I repeated the process: potatoes, s+p, rest of the sauce, and another couple ounces of gouda, then baked for about an hour. I usually make this exactly the same way but without the gouda. Never again will I do this without gouda - it was PERFECT! SO flavorful and a great consistency (I don't like them runny). I forgot about garlic but I don't think it was missed. SO easy and SO yummy!

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