Cheesy Potatoes Au Gratin
Laughing Spatula
Laughing Spatula
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  • 5-6 of them. Bigger the tater, the prettier this dish will be. Over buy your potatoes in case you need an extra to fill in.
  • 1 cup finely grated Gruyère cheese 1 cup finely grated Parmesan cheese 2 cups heavy cream 4 large garlic cloves, minced 2 teaspoons salt 1 teaspoon pepper 4 to 4 ½ pounds (about 6 very large) russet potatoes, peeled and sliced about ⅛-inch thick. 2 tablespoons unsalted butter Instructions Preheat oven to 400 degrees. Toss Gruyere and Parmesan together. Remove ½ cup and set aside for topping. In large bowl, add cream, garlic, cheese, salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them. Grease a 2-quart casserole dish with butter. Begin to place potatoes vertically in dish. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. If necessary, slice an additional potato until all slices are packed somewhat tightly in dish. Pour the excess cream and cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid. Cover dish tightly with foil and transfer to the oven. Bake for 45 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven and test for doneness. Bake additional 10 minutes if needed. Cool for 10-15 minutes before serving. 3.4.3177



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