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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 31-40 of 70

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  • on December 17, 2009

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    I made this last night and my Husband ate the whole dish, but I did get a few bites before he devoured it! I didn't have Idaho russets so I used a combination of a few gold potatoes and red potatoes instead. I also substituted half and half for the heavy cream. Not much of a calorie savings, but it all adds up. I will definately make this again and plan to add it to my Christmas dinner menu with our prime rib roast.

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  • on October 05, 2009

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    I prepared this for the first time for a tailgating party. It had great flavor, but the butter floated on top and it curdled. What did I do wrong?

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  • on September 20, 2009

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    I had a last-minute dinner party last night. I got online and got the potatoes au gratin recipe. Everyone raved! My surprise was eating the let-overs the next morning. They were FANTASTIC! I'll have to diet all week to make up for my indulgence. It was worth it!

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  • on September 17, 2009

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    I make this several times a year. I use milk instead of cream, and really don't miss it (the cheese and butter make up for it. Really delicious, and a "pretty" casserole for the holidays.

    On occasion, I have added leeks to the recipe. Also fabulous.

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  • on April 05, 2009

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    I found this receipe and made it for the 1st time for Thanksgiving in 2007. They were a HUGE hit! I made them now just about anytime we want potatoes. When we have get togethers and I need to bring a dish to pass...I'm told to bring these. There are even family members fighting over them...(well not really fighting but they don't want to share :- They are my family's new tradition. I've raved about them so much, that I've passed it on to co-workers and friends and they love them too.

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  • on March 03, 2009

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    I cut this recipe in half for the two of us and used swiss cheese instead of Gruyere and it came out terrific! It was rich and creamy and my husband totally loved it.

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  • on February 17, 2009

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    never again boxed brands

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  • on January 02, 2009

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    I searched for a potatoes au gratin recipe to go with my New Year's pork roast dinner and although I was a bit concerned with the nay sayers input, I prepped and cooked it as written and it was superb. I doubled the recipe and everyone was as impressed as I was. Doing the left overs tonight and daggum, there's no potatoes au gratin to go with the collards, black eyed peas and pork.
    Thanks Ms. Smith. Nice one!

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  • on December 25, 2008

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    This is a classic recipe, and I made it today for Christmas. I doubled the recipe for 8 people, and everyone raved about it. I made the recipe as written, except I was short on Parmigiano Reggiano, so I mixed 1 cup Gruyere with some shredded sharp Cheddar for the layering, and saved 1/2 cup Parmesan to sprinkle over the top layer of potatoes. That gave the casserole a nice brown crusty top. Not sure about the problems people had with cooking taking too long --this took no more than an hour and 10 or 15 minutes at most, even doubled. Also, not sure about the problem with the "greasy mess" situation some described. Maybe used too much cheese? Also, I heated my cream to a simmer before pouring over the casserole. That probably helped it to cook faster and also may have helped the cheese and cream blend well. If you didn't like it the first time, please try again and experiment -- this is a great recipe!

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  • on December 25, 2008

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    I made this Christmas Eve and everyone loved it! But made it with some edits based on everyone's commentary - (1 Sliced the potatoes a little more than 1/8 inch thick, (2 Shredded the gruyere and parmesan THINLY; using the finest possible grate size available and sprinkled lightly on potato layers..., (3 buttered the pan w/ 1tbsp of unsalted butter as instructed but only used 2tbsp of unsalted butter to dot on the top, (4 used white rose potatoes which worked perfectly!, (5 I ended up using about 2.25lbs of potatoes; made with 3 layers of th potato slices. I heard that red potatoes would be great too over Idaho potatoes. I definitely will be making this again!!!

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