An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.
Ingredients
- 3 pounds red potatoes , peeled and sliced
- 6 ounces Gouda cheese , shredded, divided
- 3 tablespoons butter
- 5 cloves garlic , minced
- 1.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch 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 skillet 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.
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5
Bake in preheated oven for 75 minutes. Serve immediately.
Nutrition Facts
Per serving
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