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Herbes de Provence Potato Gratin Recipe

Herbes de Provence Potato Gratin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on August 13, 2009

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    This recipe is a great one for me--a minimum of prep time (used the slicer attachment on the food processor and grated the cheese while the cream was heating--probably 10 minutes from start to oven. As other reviewers have noted, it's so important to let these sit. When you take it out of the oven, it will probably still look soupy and gloppy, but that will change after 20-30 minutes of rest time. Even passed the 3-year-old test.

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  • on February 08, 2009

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    I love this recipe! Made this for the first time for xmas dinner for my family and it was devoured quickly, good thing i made 2! When I plated the potatoes I thought it was going to be watery but the creme thickened and everything came together. Recommend this because it looks harder and taste like more work than it is...

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  • on December 29, 2008

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    I don't know what I did wrong, but these came out horrible. I made them for Christmas dinner and was embarrassed to put them on the table. They came out in a big clumpy watery mess. I even had them sitting out for over 30 minutes before serving them. I don't know how the picture makes them look so creamy and yummy, but unfortunately I am deleting this recipe from my recipe box. :(

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  • on December 28, 2008

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    I made these for Christmas dinner and crossed my fingers that they would be a hit. SUCCESS! I did however substitute parmesan cheese, as the cost of Gruyere cheese was a little prohibitive to make on a large scale (I will try it at later date though. I also used a half stick of butter mixed with 1/2 & 1/2 mixture, but all told, I will make it again. I found myself sharing the recipe so I think that speaks for itself!

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  • on November 28, 2008

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    This is a delicious potato dish. Everyone loved it! I thought it was very easy to make. I don't have a mandoline, but I have a slicing attachment on my food processor which worked perfectly.

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  • on November 20, 2008

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    Because I like my potatoes HOT- I didn't follow the last step to let sit for 20-30mins and as with other reviews the potatoes were swimming in a curdled mess of cream. However you do not need a mandolin for this recipe- I simply sliced the potatoes thinly with a knife and all were tender.

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  • on February 24, 2008

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    I've served this dish four times to four different groups of people. Great tasting recipe followed by great compliments from the guests. The dish was not runny, but it should sit for several minutes before serving. Very tasty!!! Go Dave....

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  • on February 20, 2008

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    We thought this was great, but per the previous review, it's extremely important to let the cooked dish sit for at LEAST 20 mins. We let it sit for 30 mins and the cheese and sauce had thickened-up nicely. Also, unless you want to take all day to slice potatoes - I'm not as good as Dave - you'll need a mandoline.

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  • on February 18, 2008

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    Terrible! This recipe took much longer to cook than it called for. When it finally came out it was a clumpy, watery mess. I'm sorry i wasted my money on the mandolin to make this!

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  • on February 01, 2008

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    AN INSTANT HIT! MY HUSBAND LOVED THESE AND THEY WERE QUICK AND EASY TO PEPARE. TOOK LEFTOVERS TO WORK THE NEXT DAY AND THE WORDS OF TWO PEOPLE WHO TRIED THEM WERE IDENTICAL- AT FIRST BITE THEY BOTH SAY "OH MY GOSH- I MUST HAVE THIS RECEIPE"

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