These super creamy and rich restaurant style potatoes will be gobbled up fast. They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day. They are not a light or low fat dish. Save this for a special occasion.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan.

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  • Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil.

  • Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.

Nutrition Facts

351 calories; protein 9.8g 20% DV; carbohydrates 23.6g 8% DV; fat 24.7g 38% DV; cholesterol 85.2mg 28% DV; sodium 186.6mg 8% DV. Full Nutrition
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Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2010
Hubs made dinner for us tonight and these potatoes were part of it. They were excellent. He used a slightly smaller pan than called for and sliced, rather than cubed the potatoes, but beyond that he strictly stuck to the recipe. We both were really impressed and cleaned these up like nobody's business. So much better, in my view, than the au gratin potatoes with the cheese mixed in with the sauce (the very popular "Creamy Au Gratin Potatoes," also from this site, comes to mind). He didn't measure the cheese, just sprinkled it over the top till it looked just right. The cheese melts and forms a delicious crust over the rich, creamy potatoes. The garlic was just enough to add a little flavor dimension and interest. The fact that it wasn't necessary to cook the sauce on the stove-top first was an added bonus. He served these with a perfectly prepared prime rib roast, steamed broccoli and "Brussels Sprouts with Green Peppers," also from this site. It couldn't have been a better dinner. Read More
(128)

Most helpful critical review

Rating: 3 stars
08/23/2011
I am giving this recipe a 3 purely based on taste...it tasted great! I followed many of the suggestions (used the mandoline and soaked in cold salt water layered with cheese added spices etc) and after 60 minutes it was still undercooked! I used a 9x13 lasagna pan and felt like I only had enough sauce for 3 layeres (I changed the recipe size to 8 since I got potato happy on the mandolin) and the potatos were curling and wouldn't lay straight. There was definitely too much liquid even after resting. Can anyone suggest what I may have done wrong? Smaller pan maybe? Read More
(8)
183 Ratings
  • 5 star values: 113
  • 4 star values: 48
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
12/27/2010
Hubs made dinner for us tonight and these potatoes were part of it. They were excellent. He used a slightly smaller pan than called for and sliced, rather than cubed the potatoes, but beyond that he strictly stuck to the recipe. We both were really impressed and cleaned these up like nobody's business. So much better, in my view, than the au gratin potatoes with the cheese mixed in with the sauce (the very popular "Creamy Au Gratin Potatoes," also from this site, comes to mind). He didn't measure the cheese, just sprinkled it over the top till it looked just right. The cheese melts and forms a delicious crust over the rich, creamy potatoes. The garlic was just enough to add a little flavor dimension and interest. The fact that it wasn't necessary to cook the sauce on the stove-top first was an added bonus. He served these with a perfectly prepared prime rib roast, steamed broccoli and "Brussels Sprouts with Green Peppers," also from this site. It couldn't have been a better dinner. Read More
(128)
Rating: 5 stars
09/11/2009
These are very tasty. Try boiling the potatoes for about 10 minutes at first, then put together and bake. Read More
(81)
Rating: 4 stars
09/10/2009
This was a good dish but it didn't "wow" my taste buds. The sauce was creamy had lots of garlic flavour and the potato just melted in my mouth. I had no problem with the baking time. Served it with Garlic Cheddar Chicken from this site. Thanks for Sharing. Read More
(50)
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Rating: 5 stars
05/21/2009
Very yummmy and quite easy. Cooking time took longer than it says in the recipe though. Read More
(37)
Rating: 5 stars
10/21/2009
Some said this is boring, but I found the cheddar that you use makes or breaks it. For an amazing dish, use a really sharp or old cheddar, really kicks up the taste! Read More
(28)
Rating: 4 stars
05/26/2009
This was good but not so sure if its worth all those calories! I probably baked it to long cause it wasnt creamy at all. The flavor was good though (i love garlic)If i make this again i will try using whole milk instead of heavy cream. I think it will work just fine. Read More
(24)
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Rating: 4 stars
09/15/2009
This was very good! The cooking time for me was a bit shorter probably because I cut the potatoes into fork friendly pieces. I also omitted the milk and used an extra bit of heavy cream. I increased the cheese and used sharp I am planning on adding this recipe to my holiday dinners! Read More
(22)
Rating: 5 stars
09/17/2009
I added pre cooked bacon on top. this recipe is sinfully sumptious!!!!!!!!!!! Read More
(18)
Rating: 4 stars
09/15/2009
Cheesy creamy potatoes....this dish is delectable! I made a large batch to serve to family and friends and they turned out perfect! The only change I made was to add a little more salt and pepper as well as to add about 1/4 c. finely chopped sweet onions to the cubed potatoes before covering with the sauce. I would recommend this recipe to anyone! Read More
(17)
Rating: 3 stars
08/23/2011
I am giving this recipe a 3 purely based on taste...it tasted great! I followed many of the suggestions (used the mandoline and soaked in cold salt water layered with cheese added spices etc) and after 60 minutes it was still undercooked! I used a 9x13 lasagna pan and felt like I only had enough sauce for 3 layeres (I changed the recipe size to 8 since I got potato happy on the mandolin) and the potatos were curling and wouldn't lay straight. There was definitely too much liquid even after resting. Can anyone suggest what I may have done wrong? Smaller pan maybe? Read More
(8)
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