Potato Gratin "Boome-style"

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These potatoes are great! I didn't measure the ingredients. I just throught the ingredients together and put them in a baking dish and baked in the oven. These are my husbands favorite potatoes.

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I made this yesterday for a family get together(2-20-10. Everyone loved it.
There were 9 adults and 5 kids. I tripled the recipe...sort of.
I used a 3lb. bag of small redskin potatoes. They weren't the tine baby ones, but they weren't the big ones either. Some of them, if they were on the larger side, I cut them in half.
I used 3 measuring cups of the cheese. I can't even imagine actually using 6 cups of the cheese for a tripled recipe!
I used half and half, and it was 3/4 of a cup!! I can't figure out why Danny Boome's recipe called for 1 cup for a single recipe!
Tasting the potatoes as I began to break them up a bit, they were really lacking in taste with the 3 TBS. of butter...this was triple his amount. So, all total I ended up using a whole stick of butter!!! And it was salted butter.
I used an oval casserole dish, greased. When we got to the house we were going to, I put the dish in the oven for about 40-45 minutes, at 350....top was starting to get golden.
They were a BIG hit!!

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I would also use less heavy cream. I followed the recipe exactly and it came out more soupy than it should have. The flavor was great though! Next time I make it I will use 1/2 cup of the cream.

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I followed this recipe almost to the exact, with the exception of using less liquid. I used a half cup of heavy cream. I also used short baked beans cans as my rings. This dish is elegant and super delicious.

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i used smoked gouda--fabulous flavor! Make sure you get a creamy one, not the aged stuff that they sell in bulk at Costco (too dry, doesn't melt as welll. I should have gone with my gut when it seemd like a cup of cream was too much and, indeed, 1/2 cup would have been better. Learned to always read the reviews first even though I like to give the FN star the benefit of the doubt on quantities when I first make a recipe. I cooked these at least 15 minutes longer than recommended to try to get the top crispy and they collapsed onto the plate. Regardless, they were delicious!

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With Gruyere cheese being $20 @ lb. in my area and being on a budget I made this recipe with white sharp cheddar cheese with excellent results. For easy preparation I just poured the mixture into a baking dish and popped it into the oven.

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Haven't made this yet, but will be for Christmas dinner this year. Had to tell other reviewers that you don't need to get fancy rings for $10 each at the cooking store ~ buy a few of the 'short' cans of Lindsey olives and just take off the top and bottom lids. They are the perfect height and circumference! Enjoy!

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This recipe was so good! I decided to spend a little less money and go with the regular red potatoes and it was really good! I also baked them in little ramikans and that worked great!! I also used half the cream and forgot all about adding the butter until I'd already split it between the ramikans, so I just put a little pat of butter on the top of each one! Definitely a keeper recipe!!

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DELICIOUS!!! but should have read the comments about the cream first lol. i mixed a lil american in with it do to being about 1/4 cup short of gruyere, turned out great.

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I love potatoes! Add cheese and I am doubling over with love. Add cream...heaven. These are some of the best potatoes I have ever eaten. The gruyere cheese is a must. Get one that hasn't been aged for a long time and it will make your potatoes creamier.