Cheesy Potato Gratin

Cheesy Potato Gratin

"These cheesy gratin potatoes using Havarti cheese and heavy cream are extra creamy and delicious Nobody will be able to resist!"
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Ingredients

1 h 20 m servings 443 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Heat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Arrange 1/3 of the potatoes in the dish. Sprinkle with 1 teaspoon bouillon and season to taste with freshly ground pepper. Add 1/3 of the cheese and 2 tablespoons flour. Continue adding two more layers of potatoes, bouillon, pepper, flour and cheese. In bowl, combine whipping cream and remaining chicken bouillon. Pour mixture over the potatoes. Bake for 60 minutes or until the top is golden brown and the potatoes are tender.

Reviews

19
  1. 23 Ratings

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Most helpful positive review

My family really liked this recipe. I did change a couple of things to suit my taste. I used 1 cup havarti cheese, 1 cup sharp cheddar, and 1 cup Monterey jack, added 1/4 teaspoon garlic powde...

Most helpful critical review

I'm not sure what I was expecting.. but this wasn't it... but my guests said it was good, so either my taste buds were off or they were just being polite!

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My family really liked this recipe. I did change a couple of things to suit my taste. I used 1 cup havarti cheese, 1 cup sharp cheddar, and 1 cup Monterey jack, added 1/4 teaspoon garlic powde...

WOW! This recipe is great AS IS. The Harvarti cheese makes for a nice change from traditional potato recipes. I have made this four times in three weeks and always get rave reviews. Only com...

I think I'd try some of the suggestions here...more potatoes, less (or lower fat!) cream...I love cheese and potatoes, but agree, this was a little oily. I'd make it again with modifications.

I'm not sure what I was expecting.. but this wasn't it... but my guests said it was good, so either my taste buds were off or they were just being polite!

They came out very tasty. I really liked them. Two things: I don't think I used enough potatoes-it was very oily. Also, this cheese is really expensive. It was $8.58/lb at my supermarket deli. T...

This is always a big hit, and very adaptable. I always sprinkle some dill on the layers. Sometimes it curdles, so cook it on a lower temp, cover for a bit, then remove the foil, increase the tem...

I've made this recipe 8 times now including every Thanksgiving for the past 4 years. It is extremely simple and always a hit with several people asking for the recipe after eating it!

Love this recipe. Have made it several times, but I actually use a different cheese everytime. I used a chipotle white vermont cheddar which gave it a nice southwestern flavor.

Loved this recipe. Much better than I expected. I did use more potatoes than it called for so I didn't experience the "oilyness" that some mentioned. I will be making this recipe again tonight, ...

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