Gratin Dauphinois

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These potatoes never fail to impress. I always get a call within the next week from my guest wanting the recipe! Delicious.

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These were amazing! One of the best potato dishes I ever made! Definitely not too healthy, but worth every calorie

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This was very easy to make and my family loved it. What else do you need to know?

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Yummy! I think "6 russet potatoes" was a bit vague since they vary so much in size. I only used 5 potatoes and I had to use all 3 cups of cream to cook them on the stove top. Transferred to baking dish and only added the cheese on top. Came out perfect, creamy and delicious!

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Tasty & easy. But...make sure your oven is preheated to 375 otherwise you will need to cook a little longer than 30 min. Mine was only @ 300 when I put this in. Didn't wait long enough for it to come up to temp after taking the baby-backs out! Too anxious I guess. Added more garlic and included a combo of cheese, sharp white cheddar, Asiago along with the Gruyere. Very creamy and not at all dry. Had to nuke it for about 5 min. because of the "al dente" status of some of the potatoes in the center but that was "user error" and no fault of the recipe. Added salt to taste after because everybody has different taste levels.

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So easy. So good. Quick to make. This has become my favorite potato dish for an elegant dinner. Nice also that you can put it together early and then bake at meal-time.

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My family always enjoyed the boxed potatoes Au Gratin. I saw the show with this recipe and immediately try it!! I cut the potatoes very thin using knife, use the cream, salt and pepper. I took the idea of the recipe, but not follow amounts. I did the potatoes need it for my family. The recipe come out delicious!!! Thanks Bobby!!!
I wanted to do it again, but not have the gruyere, instead I used fresh parmesan cheese and one slice of swiss cheese cut it in little pieces, for extra flavor, this was awesome too!!!

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I cooked it about 10-15 minutes longer reducing the heat to 350 because it was already brown after the 30 minutes. Nice side dish.

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I agree with other users; this dish can use a little extra flavor. I would suggest being liberal with the salt and adding extra cheese. I used a mandolin to cut the potatoes paper thin, so I didn't have any problem cooking them all the way through.

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I did this recipe for the first time for my friend who was recovering from surgery as a "get well" casserole-type dish. Well I made one for my family too and it was good but did need more flavor and need to be cooked longer than stated. Several of the potatoes were al dente but not much. Also I did my own little twist to add more flavor, I added a generous amount of nutmeg which gave it a "alfredo" type taste and that part was delicious! I also added more salt. So for the future we're making it and covering it with tin foil to cook it more thoroughly and the last few minutes put under the broiler.