Potatoes Au Gratin

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My family LOVES this recipe every time I make it. I know it will be a hit at our Christmas dinner today!

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Very simple to make. The gruyere really adds to it. This IS a very rich dish. Not one for every day. Usually have it once every couple of months with a good streak as this is a potato dish you might find at an upper scale steak house.
I use a Breville tabletop convection oven for this and it comes out great every time.

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My boyfriend and I LOVED this with a few changes. I used Extra Sharp White Cheddar instead of the Parmesan and much less butter. Also, I boiled whole, unpeeled potatoes for about 10 minutes, then peeled and sliced them. The potatoes came out perfectly cooked. It was fabulous!

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Oh dear. I followed the recipe, but using less butter--I just dotted thin shavings of butter on the top. And also, Kroger's does not sell Gruyere, so I used Jarlsburg, as another cook did.I also put a little cheese on top for effect.

It took about 1-1/2 hours to cook and looked beautiful--all crunchy on top.

However, no happy ending. The potatoes were good, but the dish is very bland. If you like Mexican food or Indian food, you are not going to like this dish at all.

My daughter said I should have used cheddar cheese instead. Maybe I'll try this again with a sharper, more robustly flavored cheese.

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VERY TASTY! This was my first time making potatoes au gra from scratch and they turned out awesome! After reading through at least 60% of the reviews I too made some modifications. I cut the potatoes into 1/4ths (large chunks and then boiled for about 5-10 min. prior to baking. After the quick boil I then cut into the 1/4-1/8 size slices. I warmed the cream in a pan first and melted one of the cheeses in with it and added 2 small tbsp of flour. I substituted the parmesan cheese for white cheddar and used 1 cup of each cheese. I dotted maybe 1 tbsp of butter over the top. Baked 1 hour uncovered and they were finished. Due some other things I was making, the potatoes ended up sitting for at least 1/2 hour on the stove top covered with foil to help them stay warm and then were "reheated" for just a few min. in the oven before serving. I would make these again, no questions asked!

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VERY TASTY! This was my first time making potatoes au gra from scratch and they turned out awesome! After reading through at least 60% of the reviews I too made some modifications. I cut the potatoes into 1/4ths (large chunks and then boiled for about 5-10 min. prior to baking. After the quick boil I then cut into the 1/4-1/8 size slices. I warmed the cream in a pan first and melted one of the cheeses in with it and added 2 small tbsp of flour. I substituted the parmesan cheese for white cheddar and used 1 cup of each cheese. I dotted maybe 1 tbsp of butter over the top. Baked 1 hour uncovered and they were finished. Due some other things I was making, the potatoes ended up sitting for at least 1/2 hour on the stove top covered with foil to help them stay warm and then were "reheated" for just a few min. in the oven before serving. I would make these again, no questions asked!

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LOVE THIS! Took advice from other reviews and used one cup each of the cheeses and very little butter and covered as well about half way through. Just greased the pan with butter-the Parmesan is oily enough you don't really need all the butter. I also used black truffle salt for half the salt requirement. YUM! My husband ate half the pan!

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I substituted Manchego for the Parmesan, which made the flavor a bit nuttier. Perhaps I'll also add some pine nuts next time, too. I also added fresh thyme, and uncooked turkey bacon slices on top.

Skip dotting the butter on top; it just melts to a puddle at the bottom.

I too needed to cover with foil to cook the potatoes thoroughly.

Delicious!

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I love this recipe. I decided to sprinkle in some fresh chives with the cheese layers, and it added just the right amount of onion taste. There were leftovers and they were just as delicious the next day. Make sure you reheat them in a slow (325F oven. I put aluminum foil on top.

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THE BEST recipe!! My dad had three helpings and said that it was so good he thought he was eating at a nice restaurant! I will admit, I use double the cheese -- about 1 cup of parm and 1 cup of gruyere. Absolutely delicious and so easy!!!