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Potatoes Au Gratin Recipe

Potatoes Au Gratin

Recipe courtesy B. Smith, B. Smith's Entertaining and Cooking For Friends, Artisan, 1995

Show: Sara's Secrets

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 21-30 of 70

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  • on December 28, 2010

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    This recipe makes au gratin potatoes with the flavor that you always hope for! Absolutely perfect!

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  • on December 27, 2010

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    A new take on an old classic dish. I added more of both cheeses and forgot the paprika. It did seem to take a little longer to cook than the recipe calls for. Potatoes were in the oven for 1.5 hours and the potatoes at the bottom of the dish were a teeny bit crunchy still. Still a huge hit at the party.

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  • on December 26, 2010

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    Unfortunately, I was disappointed in this recipe. After 1.5 hours of cooking in the oven, the rest of our Christmas dinner was complete but the potatoes in this dish were still crunchy and not yet soft. I actually finished cooking this dish in the microwave because I felt that would be faster and I did not want the rest of our dinner to get cold and suffer because the potatoes were not done. I also had a big spill in the bottom of my oven from the cream/butter and oil that had seeped to the top of the dish running over the side. There was way too much leftover liquid in this dish. As for flavor, unfortunately I felt that was lacking too. This morning I am cutting up the remaining potatoes au gratin with my hand chopper and working them into omelets for breakfast, trying to use up the leftovers. I probably will not make this recipe again and will try another one next time.

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  • on December 19, 2010

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    This was amazing my company thought it was awesome too...I will make this again wonderful with ham

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  • on November 22, 2010

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    This is one of the best au gratin potato recipes I have ever tasted. the Gruyere and parmesan take it over the top. I highly recommend it.

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  • on November 03, 2010

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    I'd leave off the butter if i were you. I though it was crazy to add (dot the remaining butter on the top of the potatoes and it was crazy. I had hold the baking dish over the sink and pour out a ton of oil/butter/grease when the dish was done baking and it was still too greasy.

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  • on October 05, 2010

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    I am making this dish for the second time. I used half good Parmesan cheese and half Cheddar, last time it was wonderful, but a little greasy. I also added chopped ham to make it a main dish. My picky-eater husband even liked it! Hoping for similar results this time....

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  • on December 30, 2009

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    My family raved over this recipe.
    It was so easy to assemble, I made it ahead of time, then brought it out of the fridge to warm up before baking.
    This will be a part of my holiday menu from now on.

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  • on December 25, 2009

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    This is packed with flavor, but when I took it out of the oven there was a TON of grease on the top. I might have ladeled off about 1/2 cup. I know I didn't put THAT much butter in it, so it must have come from the cheese. Did anyone else have the same problem? I'd make it again, but I'm wondering what adjustments I'd have to make to reduce that.

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  • on December 22, 2009

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    I made this ahead and froze it -- the potatoes turned black! I've frozen potato dishes before and never had this happen. Maybe I should have heated it until the potatoes were cooked through before freezing. After thawing, I baked it according to directions. The result was a gooey mess. Fortunately I was serving it to family members who don't cook much and they thought it tasted fine.

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