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    Garlic Potatoes Gratin

    Source of Recipe

    Lisa Ramos @

    Recipe Introduction

    I am, I confess, au gratin challenged. I cannot seem to be able to make any au gratin potato recipe as it is written. When I try, my potatoes always come up crunchy and semi-raw. Alas, this recipe was no different. I cooked for the full 75 minutes and they were crunchy. I had made 3 dishes, so I microwaved one for about 18 minutes and it was done. The other two dishes stayed in the oven for an additional 20 – 30 minutes covered with foil and were fine. Adjustments to the recipe which apply to me, but most likely to no one else in the universe are as follows: blanch potato slices in boiling water for 2 minutes, temperature 350 degrees and cover with Release foil for first hour.

    These were rich and delicious, but not at all hard to prepare. Every single person at Easter dinner (2006) loved them and lots asked what was in them that made them so different. The only real difference is the Gouda cheese and I think that is the secret. Try these.

    List of Ingredients

    3 pounds red potatoes, peeled and sliced
    6 ounces Gouda cheese,
    Shredded, divided
    3 tablespoons butter
    5 cloves garlic, minced
    1 1/2 cups heavy cream
    1 teaspoon salt
    1/2 teaspoon black pepper


    Preheat oven to 325 degrees F (165 degrees C).

    Lightly grease a 9x13 inch baking dish. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes. Melt the butter in a small skillet over medium heat. Sauté garlic until fragrant and golden brown; pour over potatoes.

    Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 75 minutes. Serve immediately

    Serves 8 – 10.




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