-
-
My review
Garlic Potatoes Gratin
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 394 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 394 calories; 26.9 g fat; 29.5 g carbohydrates; 9.6 g protein; 97 mg cholesterol; 524 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 102130 Ratings
-
-
-
-
-
Most helpful positive review
11/30/2001
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....
Most helpful critical review
7/14/2003
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 i...
Most helpful
Most positive
Least positive
Newest
11/30/2001
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....
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 thi...
1/30/2009
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 ma...
4/15/2012
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 simil...
2/7/2002
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...
12/26/2002
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.
8/7/2005
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...
1/30/2003
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 p...
7/14/2003
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 i...