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Potatoes Gratin


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  • 3 pounds baking potatoes (about 6 large)
  • 6 ounces Gruyére or Swiss cheese
  • 1 clove garlic, peeled and slightly crushed
  • 1/2 teaspoon salt
  • 1 1/2 1 1/2 cups heavy cream



Step 1

Peel potatoes and slice in 1/8-inch-thick rounds. Finely shred cheese. (Can be prepared ahead. Cover potatoes with cold water and wrap cheese in plastic wrap. Leave at room temperature up to 4 hrs. Drain potatoes and pat dry before proceeding). Heat oven to 350º. Rub a shallow 2-quart baking dish with garlic. Layer half the potatoes evenly in bottom of prepared dish. Sprinkle with half the cheese & salt and drizzle with half of cream. Repeat with remaining ingredients. Bake uncovered 1 1/2 hours or until potatoes are very tender and top is browned and crisp.

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