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I Am Eating: "This is my go-to potato au gratin recipe - it’s f…" Read More
6Ingredients
105Minutes
730Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 russet potatoes (large, 1.29#)
- 1 pt. heavy cream
- 1 1/4 cups shredded cheddar cheese (split)
- salt (to taste)
- black pepper (to taste)
- cooking spray
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat590 |
| % DAILY VALUE |
| Total Fat65g100% |
| Saturated Fat41g205% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium470mg20% |
| Potassium620mg18% |
| Protein14g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A50% |
| Vitamin C15% |
| Calcium35% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
I Am Eating 4 years ago
This is my go-to potato au gratin recipe - it’s foolproof. Cooking the potatoes in the cream on the stove first really cuts down on the time in the oven. Put a clove or two of garlic in the cream to bring it to another level. You can also use half and half - still works great!
Brian Schiffbauer 5 years ago
I added some ground sausage and it added a lot of flavor. Throw a little Old Bay in there and it really spices up the dish. Let the potatoes sit in the heavy cream a little longer than 15 minutes.
Catherine Goodwin 5 years ago
Amazing! Didn’t have enough cream to cover potatoes entirely, so topped up with chicken stock. It was delicious! Very decadent.
Amelia J. 8 years ago
Deliciously creamy and cheesy, could use a bit more spice or sour cream. Definitely would make this again!