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Garlic and Gouda Potatoes au Gratin recipe

Garlic and Gouda Potatoes au Gratin recipe


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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

  1. Preheat oven to 170 C / Gas 3. Lightly butter a 20x30cm 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 frying pan 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.

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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


Watch the video: EASY POTATO GRATIN RECIPE - Side Dish Idea (July 2022).


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