Potatoes au Gratin

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The potatoes are baking now, so I can't give a critique, but I'm wondering if there's a typo with the "sprig" to us. Ingredients say rosemary sprig, and in the directions it says to remove the thyme sprig. I used rosemary, but Food Network needs to correct this.

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So good, made this for my dinner club and it was awesome. Made the entire meal. Loved it and easy... Making the Potatoes for Easter too..

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this is amazing...so tasty...my husband loved it....made it for our anniversary with the beef tenderloin recipe...which was fantastic as well. Your wife is a lucky lady.

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Absolutely delicious!! I used a Smoked Gruyere Cheese and added some Monterey Jack because we just love Cheese, but this was amazing! And the bacon on top! Wuhhh! (Wish I could have posted a Picture of it...it was beautiful!
I also tried making the Steak with Raspberry Red Wine Sauce. Delicious, very flavorful, but me and steaks are not the best of friends....but I will surely keep trying!! :-

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These potatoes were delicious! I used skim milk instead of heavy cream and dusted the potatoes with flour before I put them into the milk mixture. It thickened nicely and pre-cooking the potatoes on the stove top make a nice soft potato! Excellent :-

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These potatoes were delicious! I was skeptical about using 1/2 & 1/2 and starting them on the stove top, because I usually use cream and let everything cook for 1+ hours in the oven, but I was pleasantly surprised. I've made them several times and they are wonderful every time! So much faster (and slightly less caloric than my old version.

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I really liked the addition of rosemary and nutmeg. The shallots and garlic were a good idea too. I added salt and pepper and I can't imagine how bland it would have been without. I used only half the butter based on other reviews and there was still oil floating on top. Next time I would use a different method. I will saute the shallot and garlic in a Tbs of butter then add flour to make a roux then add the rosemary and half and half so that the sauce thickens better. Won't bother cooking the potatoes in the sauce. Just layer them with the cheese and sauce.

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This was great and very decadent. I also added carmelized shallots and cooked mushrooms to the potatoes when I layered them in the casserole. Did not add any butter since the mushrooms and onions had already been cooked with some Canola Oil. Only added a little salt. I also cooked the potatoes and cream longer until the it was thick before layering. Yum Yum..

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I made these last week for 10 people. I added salt and a little flour because the mixture seemed very loose. They came out delicious and will make this again the same way.

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Wow, these are great! Used red butter potatoes, leaving their skins on, and Trader Joe's Swiss and Gruyere blend shredded cheese, which is very low sodium. Otherwise followed the recipe exactly. Next time I will cut back about 1/2 on the butter, and may add some thinly sliced onion between the layers, but I would not add salt. The nutty flavor of the Gruyere with the little bit of shredded or grated parmesan cheese makes this have a good mouth feel, saltiness and taste. We did not miss salt. Really enjoyed!