Quicky Au Gratins

Prep Time
Cook Time
Ready In

"This is one of those cases that you ask yourself ""why didn't everyone always do it this way?" It is SO easy and saves lots of time to just to boil the potatoes ahead of time! "

Original recipe yields 4 servings


  • Serving Size: 1 (248.2 g)
  • Calories 210.5
  • Total Fat - 15.4 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 46.5 mg
  • Sodium - 249.8 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.5 g
  • Protein - 9 g
  • Calcium - 257 mg
  • Iron - 0.6 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.1 mg

Step 1

Bring cream, milk, salt and garlic powder to a boil.

Step 2

Add potatoes; reduce heat.

Step 3

Cover and simmer for 10 minutes, until potatoes are tender.

Step 4

Remove from heat; stir in pepper.

Step 5

Pour into greased casserole dish.

Step 6

Sprinkle with cheese.

Step 7

Bake, uncovered, at 400* for about 5 minutes, until cheese is melted.

Tips & Variations

No special items needed.



My friend ImPat made these potatoes and enjoyed them very much so decided to give them a try. I had 6 potatoes left in the bag so used them all and increased the half and half to one cup and skim milk to 3/4 cup. Added more seasoning, shredded cheddar cheese and did not have a runny sauce. The potatoes were tender, creamy and very good Will be adding them to my side dish rotation. Made and reviewed for the Alphabet Tag game.

review by:
(11 Nov 2019)


Quick easy and delicious and thoroughly enjoyable side dish with our salmon patties for dinner, thank you BigDTexas, made for Alphabet Tag Game at FF&F.

review by:
(4 Feb 2019)


I was anxious to try this technique and it does work. These are creamy, yummy taters but without a thickening agent the sauce stays very thin. My family prefers a sauce that stays on the food rather than running all over the plate. This isn't an overly cheesey au gratin but one which the flavors are nicely balanced. With a little thickening this will be a family favorite. Thank you for the recipe.

review by:
(18 Jan 2012)