Creamy, cheesy and delicious! These potatoes gratiné pack a garlic punch!
Prep time: 20 minutes
Cooking time: 45 minutes
Serves 6 people
Gluten/Soy Free and Lacto-vegetarian
Easy to make and truly delicious, these baked Potatoes Gratiné are a perfect addition to your holiday table!
I came up with this recipe a couple of years ago. I just wanted something that was effortless, I could put in the oven, and forget about it until done. It was a success from day one and It has become a must at our Thanksgiving and Christmas table.
I love the crispy texture that forms on top from all the cheeses. Yet, underneath is creamy, full of flavor, cheesy, and tender!
What is Potatoes Gratiné?
Potatoes gratiné is one of the most common of gratins and is known by various names including "gratin potatoes" and "Gratin de pommes de terre". Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill (broiler). They may also be baked under a steamed crust of potatoes.
In North America, the dish is referred to variously as funeral potatoes, potatoes au gratin, or au gratin potatoes. (Note that the term scalloped originally referred to a style of seafood dish rather than to one specifically based on the scallop.) In French-speaking Canada, the dish is referred to as patates au gratin. Australians and New Zealanders refer to it as scalloped potatoes or potato bake.
What will ingredients will I need to make this?
Red and yellow potatoes, cream, garlic powder, sweet paprika, black pepper, sea salt, dried parsley, grated Romano, grated Asiago, grated, Parmesano, Gouda Cheese, crushed pepper flakes, gluten free bread crumbs, and unsalted butter.
What else will I need to make this?
Can I make substitutions?
Yes...you can use any combination of sharp cheeses that you like.
You can use spicy or smoked paprika.
6 of red potatoes, thinly sliced
6 of yellow potatoes, thinly sliced
4 cups of heavy cream
2 teaspoons of garlic powder
1/2 teaspoon of sweet paprika
1.5 teaspoons of black pepper
1.5 teaspoons of sea salt
1 tablespoon of dried (desiccated) parsley
1/2 cup each of grated Asiago, Parmesano and Romano
Gouda Cheese slices
Pinch of crushed pepper flakes
1/4 cup of 4C Crumbs gluten free
Preheat oven to 475° F or 190° C.
In a mixing bowl add cream, garlic powder, paprika, salt, pepper and parsley. Whisk all together. Set Aside.
Generously butter a baking dish.
Wash the potatoes and slice them thinly. No need to peel them.
Add a layer of potatoes to the bottom of the dish.
Add layer of Romano, Parmesano, and bread crumbs.
Add 1 full ladle of the cream sauce.
Repeat steps 5 through 7 two more times.
Top with Gouda Cheese, Parmesano, Asiago, Romano, crushed pepper flakes, and the remaining bread crumbs and cream sauce on top.
Cover with aluminum foil, place ramekin on a baking tray, and bake for 45 to 60 minutes. Remove from oven and let it rest covered for 20 minutes.
Printable Recipe (PDF) below: