Creamy potatoes with cheese are potato slices simmered for 10 minutes in heavy cream, milk, and garlic, layered in a baking dish with grated cheese, and baked at 180°C (356°F) for about 40 minutes until golden and bubbling. They take 15 minutes of preparation and 50 minutes of cooking, and serve 4.
A creamy, versatile side that pairs with many main dishes.
How to Make Creamy Potatoes with Cheese?
Simmer the sliced potatoes in a milk and cream sauce until half cooked, layer them with cheese, and bake until golden and bubbling; the potatoes absorb the sauce as they finish cooking.
Nutritional Information
Each serving of creamy potatoes with cheese contains approximately 550 kcal, 33 g of fat, 15 g of protein, 49 g of carbohydrates, 5 g of fiber, 7 g of sugars, 115 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Creamy Potatoes with Cheese Recipe
Preparation: 15 minutes
Cooking: 50 minutes
Servings: 4
Ingredients
- 1 kg (2.2 lb) of potatoes
- 1 cup of heavy cream
- 1 cup of milk
- 1 cup of grated cheese
- 2 garlic cloves, minced
- Chopped fresh parsley
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes. Wash and peel the potatoes and cut them into slices about ½ cm (¼ inch) thick. In a large pot, combine the cream, milk, and minced garlic, season with salt and pepper, and heat over medium without boiling.
- Add the potatoes and simmer gently for about 10 minutes, stirring occasionally, until half cooked. Remove from the heat, pour half the potatoes and sauce into a baking dish, sprinkle with half the cheese, cover with the rest of the potatoes and sauce, and top with the remaining cheese.
- Bake for about 40 minutes, until golden and bubbling on top. Let rest a few minutes, then serve topped with freshly chopped parsley, on its own or with beef or pork.
Additional Tips
Starchy potatoes
High starch potatoes, such as Chiloé varieties or russets, absorb the cream better and melt in the mouth.
Let it rest
Rest 10 minutes after baking so the sauce thickens slightly and the flavors settle.
Even slices
Slices of the same thickness cook evenly; a mandoline helps.
Do not boil
Keep the sauce below a boil so the cream does not split.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Grated cheese | Gruyère | 1 cup | Classic French |
| Heavy cream | More milk | 1 cup | Lighter, thinner |
| Garlic | Nutmeg | 1 pinch | Gratin dauphinois style |
| Parsley | Chives | To taste | Milder onion note |
Frequently Asked Questions (FAQs)
1. Which potatoes work best?
High starch potatoes absorb the cream better and turn soft. The recipe uses 1 kg, peeled and sliced about half a centimeter thick so they cook evenly.
2. Why simmer the potatoes before baking?
So they go into the oven half cooked and finish absorbing the cream, milk, and garlic. Ten minutes at a gentle simmer is enough; then layer with cheese and bake about 40 minutes at 180°C.
3. Is it made with cream cheese?
No. The sauce is one cup of heavy cream and one of milk, with a cup of grated cheese between the layers that browns on top.
4. What do I serve with it?
Serve it alone or with beef or pork. Let it rest about 10 minutes after baking and finish with fresh parsley.
Properties and Benefits
Potatoes are a good source of vitamin C, which supports the immune system, and vitamin B6, essential for protein metabolism and red blood cell production.
Did You Know?
This dish has roots in French cooking, where the basic recipe of potato slices cooked in a cream sauce with milk, butter, garlic, and spices is known as gratin dauphinois.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Homemade Potatoes au Gratin Recipe
- Chilean Mashed Potatoes Recipe
- Chilean Rustic Potato Wedges Recipe
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