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- Recipes
- Ingredients
- Vegetable
- Root vegetables
- Potato
- Potato side dishes
- Baked potato
Potatoes au Gratin, given a delicious twist with the addition of garlic and grated Gouda. Note that leftovers aren't the best, so plan on enjoying this cheesy recipe straightaway!
136 people made this
IngredientsServes: 8
- 1.3kg red potatoes, peeled and sliced
- 170g Gouda cheese, grated, divided
- 3 tablespoons butter
- 5 cloves garlic, minced
- 350ml double cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min
- Preheat oven to 170 C / Gas 3. Lightly butter a 20x30cm baking dish.
- In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
- Melt the butter in a small frying pan over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
- Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 75 minutes. Serve immediately.
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Reviews & ratingsAverage global rating:(138)
Reviews in English (104)
by MONAHAN5
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 rich, not for those watching caloric/fat intake, but absolutely yummy!-30 Nov 2001
by GodivaGirl
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 thick. I sprinkled the cheese evenly through 3 layers, then the cream over the top. I baked covered with foil the first 45 minutes. Uncovered for 15 minutes. Will make again.-22 Jun 2008
by Kristin O
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 make a thick white (bechamel) sauce. I added salk and pepper to taste. I sliced my potatoes, put one layer in a 13x9" pan, topped with a little salt and pepper, then half the sauce. I topped this with a couple ounces of gouda chopped into cubes. Then I repeated the process: potatoes, s+p, rest of the sauce, and another couple ounces of gouda, then baked for about an hour. I usually make this exactly the same way but without the gouda. Never again will I do this without gouda - it was PERFECT! SO flavorful and a great consistency (I don't like them runny). I forgot about garlic but I don't think it was missed. SO easy and SO yummy!-30 Jan 2009
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