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Potato Gratin "Boome-style" Recipe

Potato Gratin "Boome-style"

Recipe courtesy Danny Boome

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (49)

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Average Rating:

Total Reviews: 49

Showing 31-40 of 49

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  • on February 16, 2009

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    I made this potato dish and put it in a small stone baking dish and it baked up great. I did take the advice of earlier reviewers and added 1/2 cup of cream. I did use a combination of semi-soft cheese and sprinkled garlic powder over the top before putting the dish in the oven. This made a great side for my Valentine's Day dinner.

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  • on February 15, 2009

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    Where to begin--I had only "regular" baking pototoes, 1% Milk, margarine and Cheddar Cheese....along with the called for fresh ground pepper! I "winged" it on all ingredient measurements. Well, they turned out fabulous and tasty and the presentation is quite nice. (Yes, I have cleaned and opened ended tomato sauce cans in my pantry which I've used for Chocolate Lava cake recipes!....and they worked great Next time I will "stuff" the mixture into the cans a bit harder as one of them fell apart on the plate. But it was the perfect accompaniment with our rib steaks and the aspargus/green onion side dish for our "at home" candlelit Valentine dinner for my husband and me!

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  • on February 14, 2009

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    This recipe was excellent. I fixed it for valentines day. I agree the amount of cream is too much. I will cut it in half the next time. I used an empty can of condensed milk for the rings. When I took it out it did not stand up, so that is why I will use less cream next time. I will buy some of those rings from a kitchen supply store.

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  • on February 14, 2009

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    I made this tonight for a special dinner! Excellent choice! We loved it! I also used the advice given, and reduced the amount of heavy cream! I also made this in individual ramekins because I do not have the rings. I added a bit more Gruyere cheese than the recipe called for as well as add some more asiago cheese on top and chives. Perfect! I can't wait to make this for a bigger crowd!

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  • on February 14, 2009

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    I knew this was exactly what I wanted to make for a special Valentine's Day dinner and we were not disappointed at all! I used the advice of many on here and reduced the amount of heavy cream used. Also added thinly sliced shallots and a little minced garlic. No molds needed, but that would have added to the unique-ness of the presentation. I used individual gratin dishes instead and they worked fine. I will make this again!

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  • on February 14, 2009

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    The gruyere cheese makes it! delicious potatoes-a nice change from my other potato recipes and pretty easy. The only problem I had was, what are these rings he's using? For presentation it would be nice to have something like that, where do you get them? Otherwise, just throw them in a casserole dish.

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  • on February 13, 2009

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    I saw this segment this afternoon and made the dish tonight. Didn't look up the recipe; so I just eyeballed the amounts. I probably used 1/2 c. cream. My store didn't have gruyere cheese, so I used Muenster. It was so good. I baked it in a casserole dish and could have eaten the whole thing!

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  • on February 11, 2009

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    Very easy and tasty but yet elegant. Will do many times over.

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  • on February 09, 2009

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    I made these hours after watching the show (which I've never done before. Anyway, I had to substitute cheddar cheese because I didn't have the other kind. It was SO good!

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  • on February 09, 2009

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    Re: the cream. I made these last night and just eyeballed it. Easily 1/2 a cup to possibly 3/4 a cup. It's like making a not so creamy wet mashed potatoes.
    I also didn't have the molds, so put it into a 13x9 dish coated w/ Pam. I also didn't have red pots and used yukon gold. I mixed 3/4 of the cheese into it
    and for fun added just a hint of Herbs de Provence. Plopped it into the dish and sprinkled the last of chees on top and baked for about 30 minutes till brown.
    It was amazingly simple and really yummy!

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