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Au Gratin Potato Recipe
Au Gratin Potato Recipe photo by Taste of Home

Au Gratin Potato Recipe

Publisher Photo
A friend gave me this recipe when I needed a potato dish for a potluck. That was many years ago, but I still get compliments whenever someone tries it for the first time.
TOTAL TIME: Prep: 45 min. + chilling Bake: 1 hour
MAKES:12-15 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 1 hour
MAKES: 12-15 servings

Ingredients

  • 12 medium red or white potatoes, unpeeled
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup heavy whipping cream

Nutritional Facts

One serving (1/2 cup) equals 174 calories, 10 g fat (7 g saturated fat), 38 mg cholesterol, 320 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender. Drain and refrigerate several hours or overnight.
  2. Peel potatoes and coarsely shred. Combine the salt, pepper and garlic salt. In a greased 13-in. x 9-in. baking dish, layer potatoes and salt mixture. Sprinkle with cheese; pour cream over all. Bake, uncovered, at 350° for 1 hour or until golden. Yield: 12-15 servings.
Originally published as Au Gratin Potatoes in Bountiful Harvest Cookbook 1994, p44

Nutritional Facts

One serving (1/2 cup) equals 174 calories, 10 g fat (7 g saturated fat), 38 mg cholesterol, 320 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Au Gratin Potato

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 26, 2014

"I made a half a batch of these potatoes to serve with our supper tonight and my husband and I really enjoyed them. I will definitely be making this again!"

MY REVIEW
Reviewed Mar. 13, 2013

"I have made this recipe for years, only adding more cheese since my family loves it...always receive raves!"

MY REVIEW
Reviewed Nov. 7, 2010

"Very fluffy potatoes. We used sharp cheddar, which we thought it needed. We also thought it needed more cream or milk or some melted butter. Even with those thoughts, the pan was still clean after dinner."

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