Potato/Portobello Gratin

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I have made this twice now and it was best in show both times. I roasted a head of garlic and blended it into the half and half before making building the gratin. Absolutely awesome.

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First time I had tried a homemade Gratin dish and it was quite good. A couple suggestions, was trying to save time so I didn't broil long enough to brown the cheese well, the parts that did brown had that nice cheese crust and were much better, don't skip that step! Also, in my case, the cheese in the middle lairs just kind of got mushy and seemed like it could just be saved for the top lair. Also, I used close to 2 cupes half and half.

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Made this for the first time on Christmas Eve and it turned out great. I used more Asiago than others mainly because I had already grated it before realizing that I had too much, and I think it turned out all the better for it.

I didn't do the "press down on the potatoes and fill up with half and half" thing, simply went with the amount that the recipe recommended and it turned out great. Make sure that you have a tight seal on your foil and don't be afraid to get a nice golden brown when broiling. The crust that forms gives it texture and a nice cohesive body for serving.

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I love this recipe. I have not made it with mushrooms, but I have with onion. Very good and very easy to make. I like a little more cheese in mine, about half a cup more, and even with fat free half and half it still works out wonderfully. Alton rocks!

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I had the same problem an earlier fellow had. My dish was very runny with clear liquid, like water, and I had added none. I may have used more half and half than I should have (still just enough to come to the surface though, but that may not have been the problem. Did not thicken much at all.

Dish was rather bland, but very creamy. I say it has potential because if the wetness issue can be solved there is a lot of room for creativity in adding new things between the layers.

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Very easy and tasty! My family doesn't care for mushrooms so I left them out. I used Yukon Golds per Alton Brown's suggestion!

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vary good.

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Followed directions but found it to be too runny due to the moisture in the potatoes escaping during cooking.

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Great recipe. Not hard to make. It's a little time consuming, but the effect at the table more than makes up for it. Also appears easy to modify with other ingredients. But does anyone know why my potatoes turned gray in the oven? I don't think it was the portos.

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This recipe took slightly longer than 25 min. to prepare, but was definitely worth it. I sliced my potatoes a little thinner than 1/8 in. and it came out really good. Good luck with this one!