Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

You can't go wrong with this classic potato dish!

Ingredients Nutrition


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


Most Helpful

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!

Lorac October 04, 2002

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

Chuck in Killbuck September 28, 2002

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.

wickedliz September 29, 2002

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