Gratin Dauphinois
Show: Boy Meets Grill
Episode: Culinary School Classics
Rate This RecipeRead users' reviews (42)
- Recipe categories: Dairy, Cheese, Gruyere, Vegetables, Potato,
- recipe
- ratings & reviews(42)
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Total Reviews: 42
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By ajrapport_4652971
Raleigh, NC
on January 06, 2009
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Delicious - a real 'keeper'! I subbed dried tarragon for the chives which really worked well with the gruyere - though I'm sure the chives are spot on the desired taste. Next time, I will omit that extra cup of cream.
By babyoll63_11041481
Brookville, IN
on January 04, 2009
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This is one of the best potato dishes that I have ever made. The Gruyere is $$$ but that is what makes it so good. Well worth it when you do splurge. I did add minced garlic when I made the sauce and then removed it . Thanks Food Network.
By betty.mueller_1...
on December 17, 2008
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We made this dish for a very special meal recently, and it was outstanding. i'm ready to make it again. chicago
By jo_richmackay_2...
Denver, CO
on December 05, 2008
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I made this a few months ago for a dinner party. My very picky husband loved it as well as all the guests. I am making again for a dinner party this weekend because I know it will be a big hit again. Try this recipe. You'll like it.
By Scottsdale Cook
scottsdale, AZ
on November 19, 2008
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I usually don't post comments on recipes but I felt like I had to warn you all. This has to be the worst recipe I have tried from this website. It was extremely bland and I wasted $8 on gruyere cheese. I read reviews before cooking this and decided to try it out since it had 5 stars. So save your time and money and get a box instead!
By moniquewt_8857538
Gonzales, LA
on May 21, 2008
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I made this for dinner last night and I was a little concerned about the taste because my last experience with scalloped potatoes was horrible. However, this dish was FABULOUS. My whole family loved it. I didn't do the chives, I did parsley instead. I also tossed around whole garlic peices in the sauce and removed them before baking. Great Flavor. Thanks Bobby!!
By frauham_4867417
Wallingford, CT
on January 13, 2008
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These potatoes were so good that I can not say enough about them. Very easy also. The recipe as printed does not say to blanch the potatoes in the cream as he did on T.V. I blanched them. I doubt it would make much difference, only in the cooking time probably.
By rmrenk_7108068
pittsburgh, PA
on October 30, 2007
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This is very easy to make and incredibly delicious!!
By french.mailman_...
Montreal, CANADA
on August 25, 2007
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I haven't tried the recipe yet, but I'm sure it is delicious. I just wanted to comment on the fact that the traditional gratin dauphinois, made in the Dauphine region of France, does not contain any cheese. All the gratin part comes from the cream. So purists will call this a potato gratin, but not a gratin dauphinois.
By B-J-Burrell
Dexter,MI
on August 17, 2007
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I couldn't find Gruyere but used Asiago Cheese and blech it was awful lol My hubby at first thought it was good but once he ate and swallowed he agreed and we ended up throwing the whole dish out as we're not picky eaters but Asiago was definitely a bad choice for this dish. I'd rather go with the traditional Cheddar Cheese I think next time. Thanks for a great recipe I have never had Gruyere but I'd be interested to try it and hope that it does this dish much better than Asiago did for mine.