Potatoes au Gratin

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this was so goood that i ate the whole
pan with a full stomach

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Very easy recipe. I like the idea of cooking the potatoes first. I did add a little cheese to the white sauce in addition to the cheese on top. This is definitely a keeper

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I enjoyed making this dish. Very simple and quick. My family and I enjoyed eating it even more. It was so creamy and cheesy. Absolutely delicious!!!!!!

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This just what i was looking for. keep it simple and down home taste. Something like my mom would have made.

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I made this for Thanksgiving at my friend's house and it was a big hit. I wanted to make something I could transport and re-heat. I cooked it at home and kept it in the fridge overnight. All I did the next day was pop it into my friend's oven for about 20 minutes to reheat and brown the top. I altered the recipe just a bit and added a sparing amount of fresh rosemary to the white sauce before I poured it over the potatoes. Very nice... I'll definitely make it again.

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This was very good, and easy to prepare.

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A pretty typical Mornay sauce based Au Gratin recipe. I find that even when you have the potatoes pre-cooked, it still takes a lot more the 10 minutes to be finished. I like a nice golden crust on top and with that you're looking at more like 30 min. I usually undercook the potatoes slightly and they finish in the oven. I throw some bread crumbs on top, too, with the grated cheese. You can go with Gruyere and/or Parmesan with the cheeses he uses here as well.

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This was easy to make and tasted so rich! Not a whole lot of butter but was out of this world! My family loved them. I made them ahead of time 2-3 hrs. before a dinner party and kept in oven and they did great!

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I made the potatoes with sharp white cheddar cheese. I've made many different types of potatoes but I really liked this dish because it was light (it wasn't overloaded in butter & cheese and it was delicious!

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I, too, misread the "cooked potatoes" part of the recipe, but left it in for 45 mins and it was fantastic! I melted the cheese right into the roux and had to make myself stop tasting the casserole!