Potatoes au Gratin, given a delicious twist with the addition of garlic and grated Gouda. You can use Gruyere instead of Gouda if you wish. Note that leftovers aren't the best, so plan on enjoying this cheesy recipe straightaway!
This was to die for! To offset the cook's comment about it separating, I added 2-3 more potatoes and had no problem. I doubled the recipe and 6 people ate it all--and all asked for the recipe. Very rich, not for those watching caloric/fat intake, but absolutely yummy! - 30 Nov 2001 (Review from Allrecipes US | Canada)
Very Good! The gouda really adds a nice creamy texture to this dish. I halved the recipe and baked in a loaf pan. I was able to slice the potatoes evenly using the mandolin about 1/4 inch thick. I sprinkled the cheese evenly through 3 layers, then the cream over the top. I baked covered with foil the first 45 minutes. Uncovered for 15 minutes. Will make again. - 22 Jun 2008 (Review from Allrecipes US | Canada)
The BEST we've ever had!! BUT - I did make some changes. I started by slowly cooking 1/2 a vidalia onion (chopped) in butter. Once tender, I added flour to make a roux, then added milk to make a thick white (bechamel) sauce. I added salk and pepper to taste. I sliced my potatoes, put one layer in a 13x9" pan, topped with a little salt and pepper, then half the sauce. I topped this with a couple ounces of gouda chopped into cubes. Then I repeated the process: potatoes, s+p, rest of the sauce, and another couple ounces of gouda, then baked for about an hour. I usually make this exactly the same way but without the gouda. Never again will I do this without gouda - it was PERFECT! SO flavorful and a great consistency (I don't like them runny). I forgot about garlic but I don't think it was missed. SO easy and SO yummy! - 30 Jan 2009 (Review from Allrecipes US | Canada)