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Nutrition Facts
Serving Size 1 (188g) Recipe makes 4 servings
Calories 355
Calories from Fat 234		(65%)
Amount Per Serving		%DV
	Total Fat 26.0g	40%
	Saturated Fat 16.3g	81%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 90mg		30%
Sodium 199mg		8%
Potassium 539mg		15%
Total Carbohydrate 21.4g		7%
	Dietary Fiber 2.5g	10%
	Sugars 1.1g
Protein 10.3g		20%
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Cheesy Potatoes Au Gratin

Recipe #110173 | 1¼ hours | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Chippie
Feb 2, 2005

Recipe from New Orleans Cooking by Emeril Lagasse. Simple and tasty side dish. Did add a couple of extra spices as the recipe seemed to be bland with just salt & pepper. The additions of garlic & onion powder seemed to make a difference in the layers.

SERVES 4 (change servings and units)

Ingredients

1 lb idaho potato, peeled and thinly sliced (about 2 very large potatoes)
4 ounces cheddar cheese (grated or shredded)
3/4 cup heavy cream
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste

Directions

1
Preheat oven to 400 degrees.
2
Lightly grease a medium gratin dish with butter.
3
Cover the bottom of the pan with an overlapping layer of potatoes.
4
Lightly season with salt, pepper, garlic powder, and onion powder and top with a sprinkling of cheese (about 2 tablespoons).
5
Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
6
Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
7
Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
8
Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
9
Remove from the oven and let rest 10 minutes before cutting into portions.

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Featured Reviews for This Recipe

From: Roger/OH

On Mar 25, 2009

These were very good, but I would of liked more garlic and onion flavor. Next time I will not as lightly season them and maybe add a layer of thinly sliced onions

1 person found this review helpful

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From: krisdecam

On Jan 24, 2009

We made this to go with ham and it was a really great combo! I didn't have onion powder so we used an onion, thinly sliced. I really felt like it could use a little more of something...maybe just more salt and garlic next time!

0 people found this review helpful

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From: raisdbywolvz

On Jan 20, 2007

Excellent! I only had powdered milk, so I warmed it up a bit and infused it with garlic, basil and fresh ground pepper to give it more flavor, and used 1 full cup instead of 3/4 cup. I used 6 medium sized new potatoes and 1 roughly chopped onion, and layered the onions with the potatoes. The milk didn't come up over the potatoes, but with the foil on, everything cooked up perfectly anyway. Best I've ever had! Thanks for posting the recipe!

4 people found this review helpful

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From: Bev

On Apr 17, 2006

5 stars for taste and easy preparation! The garlic and onion powder added just the right touch of flavor to this recipe. I made as directed only adding a touch more heavy cream to make sure the potatoes would be covered. I will look forward to the next time I use this recipe again! Thanks so much for posting, Chippie : )

4 people found this review helpful

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