Herbes de Provence Potato Gratin

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Amazing potatoes!!!!!Just made these for Easter dinner and they came out perfect. I will agree with one of the reviews, they are not pretty when they come out of the oven, yet once they sit for 3o minutes, they are perfect. (I did let them bake an additional 15 minutes beyond what the recipe calls for once I took the foil offDefinitely a KEEPER!

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This is a FANTASTIC recipe! This is the first time I've made it, and it turned out perfectly. I even made my own Herbs de Provence (Emeril. If you follow the recipe as it is posted, everything will come out perfectly. My taste tester (hubby really loved the potatoes and said this recipe is a "keeper"...and that doesn't happen often!

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The Potato Gratin came out Perfect ! I have no idea why some of these comments are so negative. I did exactly what Dave said to do. Let it sit for 30 minutes after it came out of the oven. It set perfectly.. I sliced the potato's with a knife. Very thin. It cooked evenly with no problems. I also made my own Herbes de Provence since i didn't have it. So I made it with my own herbs from a recipe for it. It was flavorful, cheesy and really tasty. **Remember when it comes of the oven it will look soupy but take it away from the heat put it on the counter and let it sit for 30 minutes. It will set !

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Esta receta no sale como el la presenta. Aunque sigas las instrucciones, la receta no sale correctamente. / This recipe does not come out as presents. Although follow the directions, the recipe does not come out correctly.

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This was my 2nd & last attempt at this recipe - Sorry Dave but this just does not work for me. The 1st time I did not let it sit for the 20-30 min. & it was a watery, curddles mess. Tasted good, but looked awful. Last night I made it again. Sliced the pots. on my Veg-a-matic, nice & thin, bought over $10.00 of Gruyere cheese & let it sit for the 30 min. Well...........it was still a watery, curddled mess. Tasted good etc. I don't know how other foodies do it to have this come out creamy & pretty, but I will not make this again. I will look for another Chef recipe. I watched you make this on TV and thought it would be a cinch. Not! Sorry!

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Like others, I think this dish was disappointing. Potatoes could not adequately cook in the time suggestions. Bland. boring, We did not even include it in Thanksgiving dinner. With more baking it just turned rubbery. There is not enough liquid to fill the dish. Our grocer didn't carry Gruyere cheese. Is it rare?

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Very disappointing. I followed this recipe exactly, and the dish was so bland and boring. I have a house full of potato eaters and NO ONE went back for seconds. Sad! Not enough cheese. Not enough seasoning. Not creamy enough. Not cooked all the way through. Just NOT!

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This recipe got great reviews from my friends despite being undercooked in the middle. I had my reservations about the time, but usually have very good results from FN recipes, so I went with it. I left my husband to watch it while I took a shower, and when I came back out, my husband was nowhere to be found and the timer going off. So I think I cooked it at least 5-10 minutes extra, and the potatoes in the middle were still pretty crunchy (it did set up just fine though. You should give this recipe a try, as it was very tasty, but just plan to cook it at least an hour, and most likely longer.

Also, I used a little over a half pound of block cheese for this recipe. I think a .60 or .65 block would have been perfect. This was for a 2.5L baking dish.

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Ok, I will admit the taste was great, but the thing that's gets me is the cook time.
One freaking potato takes an hour in the oven and this is three pounds! Even though they are sliced they still have to cook longer than 40 minutes!!. I had to use less potoatoes than called for because there would not have been enough
liquid to fill the casserole dish. Even after cooling, it did not set up for me. I even
put it in the refridgerator for 10 mins. Dissapointed on the first try, but the recipe has potential with the right proportions.

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My family loved this recipe. My son couldn't stop eating them. I used Yukon
Gold potatoes because that is what I had on hand. I don't have a mandolin
so I just sliced them thin, and they came out fine. I will make it again for sure.
Thanks for another great recipe!