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Double Cheesy Au Gratin Potatoes


"Potatoes cooked in heavy cream with Parm cheese, topped with Cheddar cheese. Not for those on a low fat diet! I never use measurements, so go with your gut!"
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1 h 20 m servings 560 cals
Original recipe yields 8 servings


  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 50.2 g
  • 77%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  2. Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.
  3. Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 48
  1. 63 Ratings

Most helpful positive review

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 s...

Most helpful critical review

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 mic...

Most helpful
Most positive
Least positive

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 s...

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 seas...

I used a mixture of parmesan cheese and bread crumbs for the topping,along with pads of butter. Placed aluminum foil on dish. Took off for the final 10 minutes. Also added garlic to spices.

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...

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 b...

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...

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 pota...

This is so delicious and easy to make! I did add a few pads of butter as suggested. I also put a little garlic in with spices. I added it as a regular goes with any meal side dish. Thanks!

This is the best scalloped potato recipe I have tried. I had to use up a bag of frozen sliced potatoes so I used it with this recipe. So good. I didn't have that much cream but it was still deli...