Potatoes Au Gratin

"You can't go wrong with this classic potato dish!"
 
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photo by Junebug photo by Junebug
photo by Junebug
Ready In:
1hr 30mins
Ingredients:
6
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Spray a 13 x 9 pan with oil.
  • Peel and cut garlic cloves in half or thirds.
  • Rub sides and bottom of dish with cut side of garlic cloves.
  • Leave garlic pieces in bottom of pan.
  • Layer half of potatoes in bottom of pan.
  • Salt and pepper.
  • Sprinkle with half the cheese.
  • Pour half the cream over potatoes.
  • Repeat layer.
  • Bake for 60 to 75 minutes until potatoes are done.
  • Push potatoes down into cream during the first 30 minutes of baking.
  • If top gets too brown cover with foil.

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Reviews

  1. Ahhh! Memories of our favorite French restaurant back in Mass. A subtle layering of flavors that blend beautifuly without masking each other. I made 1/2 the recipe and and let the dish sit for 10 minutes before seving so that the liquid was absorbed. My only suggestion is Chef Claude's special ingredient for potatoes - use finely ground white pepper. Great recipe Junebug!
     
  2. My oh my, did this ever bring back memories of my Mothers recipe. I always gave her a 5 for her cooking and I must do the same with yours. I made it just as the recipe stated and shared it with my neighbors for dinner and you got 3-5* out of 3. (Their 3 year old was too busy eating it to do a rating.) The muenster cheese is so delicious in this. Next time I'm going to add a touch more tho'.*s*. Cause I'M a cheese nut. This is a repeater for sure. Thanks so much for this one. Chuck
     
  3. Taste-wise these potatoes were very yummy, the muenster was a good touch, and they cooked up very tender but not mushy. It was, however, very watery, maybe because the cream didn't cook away enough? This made the consistency undesirable.
     
  4. Very good. The family really liked this.
     
  5. As I was thinking about what I wanted to type, I started questioning whether I should even submit a review since I changed so much! But I used your recipe as a guide, so you should get the credit! I didn't leave the garlic in the pan as my audience aren't real garlic lovers, but I did rub the sides. I used 2 cups each of Colby and Cheddar cheeses because I've never tried Muenster. And finally I used a 2 quart dish to bake. This worked well except it dramatically increased the baking time since it was so much thicker. What I ended up with was fabulous, so I know that following the recipe as originally stated would be great as well! Thanks Junebug!
     
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RECIPE SUBMITTED BY

I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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