"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!" — VOLCANOASH
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baking potatoes, peeled and sliced thin
grated Parmesan cheese
salt and pepper to taste
shredded sharp Cheddar cheese
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 some steak tips and were stuffed!!!
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 microwave) & they were still not completly done. They ended up being a giant curdly uncooked mess. If you could get past the cottage cheese texture, the flavor wasn't bad, however.
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 seasoning to the potato layers and sprinkling with basil and parsley to top!
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 garlic, sea salt & pepper. I topped with heavy cream and parmesan cheese. Once the potatoes were done, I topped with cheddar cheese. I was going to take a picture, but they were gone before I could:) I will certainly be making again. Thanks for sharing!
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 broth. Second, all I needed to do is layer this, add potatoes sprinkle with parm and butter, some cream and broth and dot with butter, sprinkle with cheddar and repeat layers, I had 3 layers. This is so good I used a mandolin to get potatoes really thin. I will be making this again and again, thanks.
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 with salt and pepper (and a bit of garlic salt) before pouring the heavy cream and adding the parm cheese. Thanks Robinana =)
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 potatoes with black pepper and Hawaiian sea salt; layered the potatoes with more fresh shredded parmesan and less sharp cheddar cheese in the gratin dish and then poured the cream over the top. I placed the butter on top and baked as recipe instructed for one hour. This turned out to be a nice rich sauce with cheesy potatoes! This is definitely not “diet” food but a great side dish for our ham tonight. I served this with, “Creamy Sweet Corn,” and “Glazed Ham,” also from this website. Very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Double Cheesy Au Gratin Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 452
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