Potatoes Grand Mere

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 05/27/20
Potatoes grand mere recipe

The Spruce
  • Total: 115 mins
  • Prep: 25 mins
  • Cook: 90 mins
  • Yield: 1 casserole (8 to 10 servings)
Nutritional Guidelines (per serving)
507 Calories
27g Fat
58g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 casserole (8 to 10 servings)
Amount per serving
Calories 507
% Daily Value*
Total Fat 27g 35%
Saturated Fat 17g 85%
Cholesterol 82mg 27%
Sodium 396mg 17%
Total Carbohydrate 58g 21%
Dietary Fiber 6g 22%
Protein 10g
Calcium 165mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a special, rich recipe that's perfect for Easter or Christmas dinner. It's very simple, but the result is so much more than the sum of the ingredients. 

The combination of tender potatoes, heavy cream, mustard, garlic, butter, and Parmesan cheese meld together to make one of the best side dishes ever. Whether you're serving ham, roast beef, roast chicken or turkey, or just a plain old meatloaf, this recipe will elevate the meal to something really special.

You can use any kind of potatoes you'd like in this recipe. Standard russets are the top choice, but try Yukon Gold potatoes for a beautiful warm yellow color and even more buttery flavor. Red potatoes will work as well in a pinch. Don't use the refrigerated sliced potatoes that are ready to bake—they just don't absorb the cream as well as fresh potatoes do. Real whipping cream also ensures the best results.

If you have leftovers of this wonderful recipe, you can serve it again; just reheat in the oven or in the microwave or make ham and scalloped potatoes. There's no better way to use holiday ingredients.

Ingredients

  • 8 russet potatoes (about 6 1/2 pounds peeled and cut into 1/8-inch slices)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon white pepper
  • 2 1/2 cups heavy whipping cream
  • 1/2 cup milk
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves (minced)
  • 3 tablespoon butter
  • 1/3 cup Parmesan cheese (grated)

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

    Ingredients for potatoes grand mere
    Gather the ingredients for potatoes grand mere. The Spruce

  2. Layer the sliced potatoes in a greased 9x13-inch glass baking dish and season with the salt and white pepper to taste.

    Layered sliced potatoes
    Layer the sliced potatoes in a baking dish. The Spruce 

  3. Combine the cream, milk, mustard, garlic, and butter in a heavy saucepan and heat just to the boiling point over medium-high heat, stirring frequently with a wire whisk.

    Mix the cream, milk, mustard, and garlic
    Combine the cream, milk, mustard, garlic, and butter. The Spruce 

  4. Pour the hot cream mixture over the potatoes.

    Pour hot cream mixture over potatoes
    Add hot cream mixture over the sliced potatoes. The Spruce

  5. Cover the casserole dish and bake for 1 hour.

    Cover
    Cover the baking dish with aluminum foil. The Spruce

  6. Remove the cover and evenly top the potatoes with the grated Parmesan cheese. 

    Remove the cover
    Top the potatoes with the grated Parmesan cheese. The Spruce

  7. Return the casserole to the oven and bake for 30 to 40 minutes longer or until the cheese is golden brown, the casserole is bubbling, and the potatoes are tender.

    Return casserole to oven
    Return to oven and bake until the cheese is golden brown. The Spruce

  8. Serve immediately and enjoy!

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