Recipe By Lisa Ramos
Published Apr 2nd
Prep 15m Cook 1h 15m Additional - Ready In 1h 30m
Servings 8 servings Calories 394

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.

Recipe Ingredients

  • 3 pounds red potatoes, peeled and sliced
  • 6 ounces Gouda cheese, shredded, divided
  • 3 tablespoons butter
  • 5 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
  3. 3 Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
  4. 4 Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
  5. 5 Bake in preheated oven for 75 minutes. Serve immediately.

Nutrition Facts

  • Calories 394
  • Carbohydrate 29.5 g
  • Cholesterol 96.8 mg
  • Fat 26.9 g
  • Fiber 2.6 g
  • Protein 9.6 g
  • Saturated Fat 16.8 g
  • Sodium 523.9 mg
  • Sugar 2.5 g

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  1. I tried another, similar recipe recently and rated it five stars and still would. But if that recipe was five stars, I’d rate this even higher if I could. Very similar recipes, with very similar results, yet somehow this one really left me with a remarkable impression. First, it requires no pre-cooking of the potatoes, - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. My husband and I thought this was an excellent quick recipe for potatoes. We used smoked gouda I added a little thinly sliced onion and a mix of heavy cream and half & half. Cooked it until it was really browned and bubbly yum! No problems with seperation but would add more garlic next time - Read more ...
  5. I was concerned about the mixed reviews but had some gouda cheese I needed to use up so I figured I would give this a try. I had the same issue as other reviewers even right out of the oven it separated and looked rather unappealing. They tasted fine I used a smoked gouda so - Read more ...
  6. Made this dish with Christmas Dinner and it was a smash hit. I made extra layers of potatoes topping each layer with garlic butter and cheese. Lightly sprinkled top with flavored bread crumbs.
  7. This was amazing. We absolutely loved the flavor. It was so very easy to make and I did not change one bit of this recipe and got nothing from raves. These are absolutely THE BEST au/gratin potatoes I've ever eaten. These will definitely be made again and again! Thank you for a great recipe!
  8. My family enjoyed this recipe. I envision this being a terrific addition to pot luckss and school luncheons. I used evaporated milk instead of heavy cream and substituted sharp cheddar for gouda. It was crispy brown on top when complete. Thanks Lisa for a great dish.
  9. 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!