Autumn Potato Gratin

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These potatoes are so good!!! I used red potatoes and sliced them like you would scallop potatoes. These were so easy and delicious everybody loved them. Seriously these are so simple and fast to make you have to try these.

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My boyfriend loved this recipe and practically ate the whole thing himself. Its super easy to make! I cooked the potatoes a little longer and added more cheese

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Excellent choice for a side dish. I used half and half because my grocer was all out of heavy cream. I added a pinch of flour to it so it would thicken better. I also just used red potatoes. All the spices made for an aromatic delight although I would have used more garlic. Great for a Thankgiving or any other holiday. I definitely recommend this recipe to others!

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I made this potato recipe and my whole family loved it......and it was easy to make.We even had left over. It was wonderful because one of my daughters, Monica dont eat left over food but she loved it so much she had to have it again, So this tells you how wonderful it was.Thank you

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This was a very good potato recipe. I will repeat it over and over again. The next time I wil put half the rosemary in because it was a little to strong. But I'm not crazy about rosemary.

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I cook the potatoes at least 10 minutes longer and mince the garlic for more flavor. Great recipe for the holidays! I made this dish for Thanksgiving and Christmas this year and it was a hit at each meal!

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I have made these for the Holidays for the past 3 years and they never fail! Always a hit!!

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Fabulous side dish - using fresh herbs and infusing in the butter and cream - take extra time to allow flavor to absorb into cream - makes the dish. An excellent variation I tried is to use puried chipotle peppers in adobo sauce (available canned in mexican section instead of herbs. I puried the peppers in a food processor then added 2 heaping tbps of the puried chipotles to the cream and butter mixture and the dish was fantastic. The sauce has a little thicker consistency and great flavor with just the right amount of kick.

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I read the reviews before I made this. I made it twice and the second time it came out great. I cooked the cream a long enough to let it reduce, with more garlic and lots of salt and pepper. I kept salting it to taste. I also cut the potatoes into smaller chunks. I poured the cream over the potatoes and didn't add any more cream to it. I covered the dish with foil and baked it at 375 for 45-50 min. It came out perfect! I topped it with cheese when it came out of the oven.

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I made this last night and followed the recipe exactly. It was divine. Others have complained that the potatoes were undercooked and the cream sauce runny. If your fingerlings are rather large, you need to cut them up a little more. Each piece of potato should be about 1-2 bites. If the skin of the potato is thick and rough, use a clean scouring pad or even a vegetable peeler to remove some of the skin. A thick skin will require longer cooking. And I used heavy cream, not light cream or half-and-half. It definitely was not runny -- it was thick and delicious and perfect. My boyfriend and I nearly ate the entire 4 pounds of potatoes in one sitting. He went back for 4 servings, which is not like him at all. Only once in a blue moon will he even have seconds. That tells you how good these potatoes were.