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.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

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  • 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 Facts

394 calories; protein 9.6g 19% DV; carbohydrates 29.5g 10% DV; fat 26.9g 41% DV; cholesterol 96.8mg 32% DV; sodium 523.9mg 21% DV. Full Nutrition
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Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2003
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! Read More
(70)

Most helpful critical review

Rating: 3 stars
07/28/2003
I was concerned about the mixed reviews but had some gouda cheese I needed to use up so I figured I would give this a try. I had the same issue as other reviewers even right out of the oven it separated and looked rather unappealing. They tasted fine I used a smoked gouda so the taste was also a little stronger. My husband ate too helpings but that may have been because he skipped lunch and was hungry. I took a star away for appearance on taste I would give a four. Read More
(14)
139 Ratings
  • 5 star values: 90
  • 4 star values: 34
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/16/2003
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! Read More
(70)
Rating: 5 stars
06/22/2008
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. Read More
(47)
Rating: 5 stars
02/04/2009
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! Read More
(44)
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Rating: 5 stars
04/15/2012
I tried another similar recipe recently and rated it five stars and still would. But if that recipe was five stars I d rate this even higher if I could. Very similar recipes with very similar results yet somehow this one really left me with a remarkable impression. First it requires no pre-cooking of the potatoes which actually made them turn out far superior to those in the last recipe that required the precooking. Second the recipe calls for Gouda and since I used the smoked variety we were rewarded with a lot of extra flavor. In addition the cooking time was low and slow not only giving me ample hands free time to prepare the rest of our dinner but it almost guaranteed the potatoes would be cooked through with deliciously melded flavors. This was truly memorable. Read More
(35)
Rating: 4 stars
06/16/2003
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 was crispy brown on top when complete. Thanks Lisa for a great dish. Read More
(30)
Rating: 5 stars
07/24/2003
Made this dish with Christmas Dinner and it was a smash hit. I made extra layers of potatoes topping each layer with garlic butter and cheese. Lightly sprinkled top with flavored bread crumbs. Read More
(22)
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Rating: 5 stars
08/07/2005
My husband and I thought this was an excellent quick recipe for potatoes. We used smoked gouda I added a little thinly sliced onion and a mix of heavy cream and half & half. Cooked it until it was really browned and bubbly yum! No problems with seperation but would add more garlic next time we love garlic. Read More
(17)
Rating: 5 stars
07/24/2003
This was amazing. We absolutely loved the flavor. It was so very easy to make and I did not change one bit of this recipe and got nothing from raves. These are absolutely THE BEST au/gratin potatoes I've ever eaten. These will definitely be made again and again! Thank you for a great recipe! Read More
(16)
Rating: 3 stars
07/28/2003
I was concerned about the mixed reviews but had some gouda cheese I needed to use up so I figured I would give this a try. I had the same issue as other reviewers even right out of the oven it separated and looked rather unappealing. They tasted fine I used a smoked gouda so the taste was also a little stronger. My husband ate too helpings but that may have been because he skipped lunch and was hungry. I took a star away for appearance on taste I would give a four. Read More
(14)
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