Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
6 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place the potato slices and garlic cloves in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.

Step 3

Combine the Cheddar Cheese Sauce, salt, and pepper.

Step 4

Arrange half of the cooked potatoes and garlic in a 2-quart baking dish coated with cooking spray. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 25 minutes or until bubbly.

Ratings & Reviews

roxykooks's Review

karenfar
January 01, 2014
Made this great potato gratin recipe for New Years day..With Ham..blackeyed peas and winter roasted vegetables/marcella wine..What a great meal to start 2014 with..Happy New Year everyone and Please make this Cheesy potato Gratin dish. ..I always add fresh ground mustard seed to my cheese sauce's and this one was a big hit..remember to "cook the flour" and milk mixture until extra thick and creamy..a wire wisk helps with the lumbs.

stellacorona's Review

MamaBearJen
December 23, 2013
wow!!! was this ever great !! i can't believe i have missed this recipe after all these years! family loved too. i cut down the milk and only had a little cheese sauce leftover (since that was mentioned by a few) def a keeper!!!! good for company too.

MamaBearJen's Review

roxykooks
March 17, 2010
Husband raved, and he usually has a little, "hmmm, maybe a little more __ would be nice." Used minced garlic, not cloves in potato water. To the cheese sauce I added Emeril's Bayou Blast, Italian Seasoning, Garlic Powder, salt to taste and a touch of Onion Powder (all to taste ~ 1/4 tsp - 1/2 tsp each). It just needed a little more life! I was worried it would be too heavy, but layering allows some room for potato, and not just cheese sauce to overwhelm. Came out perfectly! Remember not to use all of cheese sauce in potatoes or it will be too saucy. Also, when making sauce roux of just milk & flour, consider adding flour gradually. I used a fork to get out most of the flour lumps, but struggled a little more than usual! :) All in all though it worked so well, so fast (boiling sliced potatoes really helped, and while they boiled, I made the sauce). I'm a slow cook, and all total had dinner on the table in about 45 minutes from start to finish (10 min wash, slice potatoes (while water came to boil), 10 min sauce time, 25 in bake time). Success!

ErinBuck10's Review

ErinBuck10
February 14, 2010
I made this recipe last night for Valentine's day. My husband and I decided to stay in and have a budget and figure friendly "steakhouse" dinner. I served these potatoes with Beef Tenderloin steaks with Red Wine Tarragon Sauce (also CL) and roasted asparagus. I used Tillamook Garlic White Cheddar cheese and the flavor was awesome! (I did omit the garlic in the recipe) The only problem that i encountered was that the recipe for cheese sauce makes two cups, however the recipe for the gratin only calls for 1 1/4 cups of the cheese sauce. I didn't notice the discrepancy until after I used all of the cheese sauce when i assembled the gratin. The dish still came out great, just a little more saucy than i would have liked. I will definitely make this again, with the right amount of cheese sauce.

karenfar's Review

stellacorona
August 15, 2009
Good recipe and simple to make when using a food processor for slicing the potatoes. I used FF milk and sprinkled with a little cayenne pepper to flavor it up a little and that worked fine. I used a 4 cheese Italian blend for the cheddar because I had it on hand. I may try it again with cheddar.

Marchiori's Review

Marchiori
July 13, 2009
This was good but but I think maybe the potatoes should be sliced a little thinner than the recipe suggests.