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The Ultimate Potato Gratin Recipe

The Ultimate Potato Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

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Average Rating:

Total Reviews: 127

Showing 41-50 of 127

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  • on June 23, 2008

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    This recipe is easy and comforting. We added grated asiago cheese to the recipe and it was just heaven.

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  • on June 21, 2008

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    I'm not sure what to say about this. I was so looking forward to eating this, but was very disappointed. It had an odd taste...I think it might have been from waaaayyyyy too much garlic.(and I'm a garlic lover. I love potatoes, especially if they are covered in cream and cheese! I will have to try again and maybe cut down on the garlic or cut it out all together. The consistency was fabulous though. I couldn't find savoy cabbage, so I subbed for napa. I love Tyler, so I will make again and hope for the best.

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  • on June 02, 2008

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    My husband and I love this dish! It's an all time favorite. We never get tired of it. The cabbage, potatoes and bacon go together so well. It's even better left over.

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  • on March 19, 2008

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    Okay..I LOVE LOVE LOVE cooking..and i had extra potatoes and wanted to do something. I found this recipe.. and after 10 hours of working **standing in heels** I decided to make this..well..It took me an hour of prep, not 20 minutes..i switched the heavy cream to half and half, and actually only used a cup and a half. but..the recipe turned out great..I just feel that the effort I put in..probably since I worked a full day, wasn't worth it. I loved the flavor, but I am not sure I would repeat.

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  • on February 05, 2008

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    My boyfriend and I made this dish to go with our ribeyes. It turned out perfect, and it was really easy to make..although time consuming. Next time we should be able to make it faster. I would suggest shredding more cabbage into the mixture...it really cooks down.

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  • on January 13, 2008

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    This is a great go to dish for if you have guests or if you want to get your veggies and your potatoes in one nice side dish. The bacon adds a great smoky flavor and the cabbage goes great with the potatoes in this dish. I'll make this again!

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  • on December 26, 2007

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    I made this for Christmas to go with a Prime Rib Roast. It was delicious - the cabbage and bacon are crucial to the dish and add a nice depth of flavor.

    I did make a few changes. Instead of chives I substituted finely chopped shallots, used 12 oz of thick pre-sliced bacon as opposed to slab, and drained most of the bacon fat off before I wilted the cabbage. I also added a small amount of nutmeg to the cream, and used ~ 2.5 lbs Yukon Gold potatoes.

    I did not find this dish to be too watery or greasy. Everyone raved about it and I will be making it again!

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  • on December 26, 2007

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    I MADE THIS TWO YEARS AGO FOR CHRISTMAS DINNER AND WILL MAKE IT THIS WEEKEND AT THE REQUEST OF FAMILY. IT WAS SO FABULOUS, THE FLAVORS JUST COME TOGETHER UNBELIEVEABLY. WHO WOULD HAVE THOUGHT TO PUT CABBAGE IN THIS DISH. SUPER!!!

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  • on December 23, 2007

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    This recipe was easy to make and a huge hit with the family. Even my picky 9 year old loved this dish. I added a little more cheese and bacon the second go around and it was even better. You really can?t go wrong with this dish.

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  • on December 23, 2007

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    - Don't miss the hint at the bottom about not slicing the potatoes until ready to use or keep them in a bowl of water.

    - Used Napa cabbage since my store didn't have any savoy in stock - still delicious.

    - Flavorful and rich (a little heavy for some but gratins often are and I might add a little extra bacon next time.

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