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Potatoes au Gratin Recipe

Potatoes au Gratin

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 1-10 of 71

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  • on November 13, 2012

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    I liked this dish, It's quick and easy, has a nice flavor. Any one that reads this should make it.

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  • on September 21, 2012

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    OMG! Potatoes ,cheese,hot.....nuff said.

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  • on March 19, 2012

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    tasty and crunchy, just cut the potatoes thinly sliced,and cut the amount of flour in half. and add the panku bread tossed in garlic olive oil and fresh hebs.

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  • on January 24, 2012

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    Loved it! thank you for this easy tasty potato dish. I had all the ingredients in my pantry!

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  • on October 06, 2011

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    I followed this recipe verbatim. The potatoes, although thinly sliced, did not completely cook. The sauce was gummy and clearly had too much flour and not enough cheese. The breadcrumb topping was greasy and tasteless.

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  • on September 02, 2011

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    Heavy and the don't put the bread crumbs on it.

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  • on May 08, 2011

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    The measurements for the roux portion of this recipe is awful! Way too, too much flour. Also, not enough cheese. The nutmeg was a great idea. I have adopted it for most of my other recipes using roux.

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  • on December 28, 2010

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    These potatoes were WONDERFUL !! I had to make my own panko bread crumbs, but that also worth it. They had great flavor and crunchiness. I will definitely make them again. I also added salt and pepper.

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  • on August 19, 2010

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    Make sure you cook the potatoes completely. I also added a little salt and pepper to the potatoes before pouring the cheese on top.

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  • on August 02, 2010

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    Hated these!!! I love Augratin potatos but these were just plain horrible. Im just gonna stick to my cheese potatos. All i do is cube some russets and cook them and then melt velveeta in milk and combine them. You can make them as thick or runny as you want.

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