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READY IN 1½ hrs

Garlic Potatoes Gratin

Read Reviews (84)

"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." — Lisa Ramos

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Original recipe makes 8 servings Change Servings

3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced

1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper

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Directions

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.

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PREP 15 mins
COOK 1 hr 15 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 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!

—MONAHAN5

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Most Helpful Critical Review

Jul 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.

—Navy_Mommy

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98 Ratings

Jun 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.

—GodivaGirl

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Jun 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.

—LIZ5

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Feb 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!

—Kristin O

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Jul 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.

—DNAVATTA

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Apr 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.

—naples34102

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Aug 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.

—Sheridan

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Nutrition

Calories
394 kcal
20%

Carbohydrates
29.5 g
10%

Cholesterol
97 mg
32%

Fat
26.9 g
41%

Fiber
2.6 g
10%

Protein
9.6 g
19%

Sodium
524 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garlic Potatoes Gratin

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 394
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
Saturated Fat 16.8g 84 %
Cholesterol 97mg 32 %
Sodium 524mg 21 %
** Potassium 70mg 2 %
Total Carbohydrates 29.5g 10 %
Dietary Fiber 2.6g 10 %
Protein 9.6g 19 %
Sugars 2.5g
** Vitamin A 18 %
** Vitamin C 1 %
** Calcium 23 %
** Iron 1 %
** Thiamin 2 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 4 %

* 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.