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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 41-49 of 49

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  • on February 08, 2009

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    Karen,

    You must have seen this show today. I did also and the first thing I did was check the comments. I'll be trying this tonight, but with less cream. I'm not sure on the right amount of cream but I'll be starting with a quarter cup and increasing from there. I'll be using a baking dishing instead of the rings. I'll post my results tomorrow or tonight.

    Bill
    In San Diego

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  • on January 03, 2009

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    I have made these three times because they taste delicious.
    However as others have said, by the third time I made as a casserole due to the runny consistency of the potatoes. I will definitely will make them again because they are delicious, however I will also change the ratio of potatoes to cream to make it thicker!

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  • on November 10, 2008

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    When I saw this episode, I decided that I needed to start saving up my vegetable cans. Amusingly, most of the cans I use these days can only be cut open on ONE SIDE. Thankfully, I found enough cans with double-sided lips to cut open to attempt this recipe some days later.

    Sadly, when I created mine, I discovered that I must have missed a crucial bit of instruction when it came to what the cream/potato ratio should have been. My potato rings turned into a runny mess, and were burnt on the bottoms. I *will* try this recipe again, but will put a small dollop of butter at the "bottoms" of the rings to prevent the sticking to the foil, as well as increasing the potato to cream ratio. I can't imagine it should have been that runny, even with a bit extra Gruyere.

    I love lori's (from SD comment suggestion about adding minced garlic. I had thought of mixing in bacon, perhaps layering the center with a bit of sour cream and a sprinkling of chives like a surprise cheesy and unmashed "mashed potato".

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  • on November 05, 2008

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    I also made this recipe the day it aired and one more time after that. It was so good!
    In response to Barbara (the 1st comment, gruyere is a type of swiss cheese, if you can't find it at your local store, just use a regular swiss or be creative and use your favorite cheese! I also did not use the cans to make this, I just used a casserole dish, it worked great.

    I will definitely be adding this to my Thanksgiving menu!

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  • on October 22, 2008

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    These potatoes were delicious! We couldn't find the tin cups so we just made them in casserole dishes and they turned out fine. Put under a broiler in the end to brown the top. So good that we are considering for Thanksgiving.

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  • on October 21, 2008

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    These potatoes are great. I think it was easy to make.

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  • on October 16, 2008

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    I made this recipe the day it aired and it was excellent. Very easy to do. I added some fresh minced garlic to my version. I also used vegetable cans for my rings. I went to buy some rings at a kitchen store and they were $6.00 each! The vegetable cans were 89 cents each. I will make this again!

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  • on October 15, 2008

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    I watched the show and made exactly as shown. I even used vegetable cans for the molds as he did. Using his measurements of 1 pound of baby potatoes to 1 cup of cream wasn't right. I ended up with soup! I added more potatoes (and they were not over mashed to try to thicken it up. They still never set while baking, even though I let bake for twice the time. We had to eat them out of the cans. They were tasty, however I would change the ratios next time, and "eye" judge the cream amount.

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  • on October 12, 2008

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    the recipe sounds delicious, however I don't know what gruyere cheese is, and is there a substitute?

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