*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
SO rich and cheesy! I used a cup of heavy cream and a cup of 1% milk and added a couple of small pats of butter to the mix before I baked it and it came out perfectly. We devoured this with some steak tips and were stuffed!!!
This was verrrrrry rich! It tasted great and was a good complement to my pork chops. I had enough for two days after! Not for those with small bellies. My only change was adding a bit more seasoning to the potato layers and sprinkling with basil and parsley to top!
I made these to go with our Sunday dinner. They were so good! I was cooking a few other things so I put these in the crockpot. I layered the potatoes along with thinly sliced onion and minced garlic sea salt & pepper. I topped with heavy cream and parmesan cheese. Once the potatoes were done I topped with cheddar cheese. I was going to take a picture but they were gone before I could:) I will certainly be making again. Thanks for sharing!
I don't think you can go wrong with these ingredients. But I am sorry I had to scale it back. First off I did not need a full quart of cream used under just 2 cups and about 1/2 cup chicken broth. Second all I needed to do is layer this add potatoes sprinkle with parm and butter some cream and broth and dot with butter sprinkle with cheddar and repeat layers I had 3 layers. This is so good I used a mandolin to get potatoes really thin. I will be making this again and again thanks.
Whoa...not for the faint of heart or watcher of calories;) But a really tasty side dish actually hearty enough to be the main course! My only stray from the recipe was seasoning the potatoes with salt and pepper (and a bit of garlic salt) before pouring the heavy cream and adding the parm cheese. Thanks Robinana =)
I scaled this back to suit two people tonight using russet potatoes. I also used half-n- half milk with a pad of butter. Preparing this was easy as was baking it in the oven. I seasoned the potatoes with black pepper and Hawaiian sea salt; layered the potatoes with more fresh shredded parmesan and less sharp cheddar cheese in the gratin dish and then poured the cream over the top. I placed the butter on top and baked as recipe instructed for one hour. This turned out to be a nice rich sauce with cheesy potatoes! This is definitely not diet food but a great side dish for our ham tonight. I served this with Creamy Sweet Corn and Glazed Ham also from this website. Very tasty.
I made this for an office potluck so increased the recipe by 50%. I did as others suggested - I added butter and garlic salt. Next time I will put a layer of cheddar cheese in the middle instead of just on top. Overall quite rich and tasty!
These were a disaster for me. I used a 3 qt dish & it was full. After 3 hrs & 10 min the potatoes were still on the crunchy side. I then microwaved them for 15 min(& they boiled all over the microwave) & they were still not completly done. They ended up being a giant curdly uncooked mess. If you could get past the cottage cheese texture the flavor wasn't bad however.
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