Garlic Potatoes Gratin

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."
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Ingredients

1 h 30 m servings 394 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 524 mg
  • 21%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
  3. Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
  4. Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
  5. 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.

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Reviews

Read all reviews 97
  1. 123 Ratings

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Most helpful positive review

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

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...

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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 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...

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...

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...

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...

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.

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...

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...

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...

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