- butter (to grease the baking dish)
- 2 1/2 cups heavy cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 3 russet potatoes (large, about 2-1/4 pounds, peeled and sliced very thin)
- 1 cup parmigiano (grated, Reggiano)
PER SERVING *
|Calories600Calories from Fat480|
|% DAILY VALUE*|
|Calories from Fat480|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Malak Fatani 6 days ago
‘‘Twas delicious I would definitely make it again but it’s super fattening
Pip Holt 8 days ago
lovely. husband raved over it. very rich and decedent but well worth it.
Alisa M. 8 days ago
Would use less heavy cream, and added onion powder, other than that we really liked it and would make again!
Damon P. 16 days ago
Taste was good even though i didn't cook it long enough.
Perozzi 30 days ago
Super simple recipe and tasted really good.
Mark H. 12 May
Very good, I will make it again.
Tamara Dornellas 27 Apr
Woweee! These potatoes are outstanding!
Kelly B. 23 Apr
I used a mandolin to slice the potatoes. The recipe was so simple but the favor was totally unexpected. Everyone loved it. There were no leftovers!
Ruth S. 3 Apr
Great receipt will make again
SteveBailey 2 Apr
turned out great. Used all different types of cheese from the fridge. I would make it again.
Queen Carolynn 2 Apr
I just made this over the weekend and it is DELICIOUS!!!!!! Its very rich, filling, and tasty. I will definately be making it again! Excellent side dish.
Lynn 31 Mar
disappointed. cream curdled between layers and looked like pieces of egg whites. husband, the retired chef said that potatoes should have been parboiled before slicing, layering, etc. says starch from raw potatoes caused cream to curdle. very good taste and will make again, but will boil potatoes a bit first. also sliced white onion on mandoline and sprinkled rings of onion between layers--delicious flavor added.
Fabfem 31 Mar
It was very creamy and cheesy, just the way we like it! And I’m making it again today for a family Easter lunch!
martin mborah 31 Mar
Was really nice just a little too cheesy
Senora 26 Mar
Looks good but the cheese is very salty, might try again.
gina t. 24 Mar
Great no modifications needed will make again
michael 19 Mar
D e l i c i o u s ! Made it according to recipe and added a bunch of mozzerella and gruyere on top mmmmmmm
Billye V. 22 Jan
Easy and delicious will make it again I did it with cauliflower as well perfect
Mel 21 Jan
Used cheddar and Parmesan-yum
Yummly User 24 Dec 2017
Modified it to our tastes. Used Colby jack, cayenne, garlic powder and a very thinly sliced onions in a middle layer. Excellent gluten free base.
Stella C. 24 Dec 2017
Great, hubby loved it!
Denise I. 15 Dec 2017
Great dish. Might add onion powder next time.
Wareham 28 Sep 2017
Hands down the best recipe I have ever made of Potatoes Au Gratin. She's right, one bite and you can kiss your diet good bye. FYI I live in Colorado and had to bake for 1 1/2 hours.
Hazel M. 31 Jul 2017
Simple to make I substituted the chesse but the resault it the same delicoius, and instead of use the oven I use the microwave and cook it about for 2o minutes.
Zayd S. 12 Jun 2017
So easy and super yummy! Adding to my repertoire
Jennine S. 2 Jun 2017
I added a can of cream of cheddar soup too... topped with bread crumbs and some butter
Tina I. 25 Dec 2016
Great!!! My mother-in-law loved it! No modifications needed for this dish. I cooked it again for Christmas and it was a hit!
jill9will . 24 May 2016
Simple, straight forward recipe. I've tried many different au gratin recipes and this one never fails ... perfect with steaks or at the holidays.