Autumn Potato Gratin
Show: Food Network Specials
Episode: Rachael Ray's Thanksgiving in 60
Rate This RecipeRead users' reviews (137)
- Recipe categories: Cheese, Parmesan Cheese, Vegetables, Potato,
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Average Rating:
Total Reviews: 137
Showing 31-40 of 137
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By diana.nguy_11400490
Westminster, CA
on November 26, 2008
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Does anyone know how much cream about i need to use to thicken the cream? And when do i add in the flour? Sorry if they were silly, I never cook but these looked really good. Thank you!
By gmanbe_11405599
san diego, CA
on November 26, 2008
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How could you go wrong with these ingredients? You have to precook the potatoes then add what ever it takes to thicken the cream sauce and bake it for at least 60 minutes and all the wrongs change to right. Great flavors. Five stars if you change everything but the ingredients.
By denisem61_11328913
Benicia, CA
on November 24, 2008
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They were delicious. These potatoes will be on the menu every holiday from now on!
By aballew01_9906364
Charlotte, NC
on November 23, 2008
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I boiled the potatoes first for about 5 minutes. These potatoes were so good and everyone loved it. I will definitely be making this again.
By metoelke_11357713
KATY, TX
on November 18, 2008
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THE PICTURE AND RECIPE LOOKED SO GOOD THAT I HAD TO TRY IT.
EVERYONE LOVES POTATOES AND CREAM, RIGHT? WELL, THE POTATOES WERE EASY TO PREPARE. THE CREAM INFUSED WITH HERBS WAS LUSCIOUS. HOWEVER, THE POTATOES WERE UNDERCOOKED, THE CREAM WAS SOUPY AND THE TASTE ALL TOGETHER WAS DISAPPOINTING. THE FIRST TIME I MAKE A NEW RECIPE, I FOLLOW IT PRECISELY. ONLY WHEN I KNOW HOW IT REACTS WILL I MAKE CHANGES. IN THIS ONE, THE POTATOES SHOULD BE PARBOILED AND SOME FLOUR ADDED TO THE CREAM TO MAKE THE SAUCE THICKER. MAYBE I'LL TRY THAT, BUT IT'S DOUBTFULL I'LL WASTE THE INGREDIENTS AGAIN.
By De_mom_of_2
Glidden, WI
on November 17, 2008
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I can not get the blue potato where I live but we used yellow, fingerlings, and reds. It was wonerful!!! Gotta love it.
By cc6dingdong_113...
Brooklyn, NY
on November 16, 2008
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I try this recipe the first time today and it came out very bland and soupy. After 30 minutes, I took it out and it was very soupy....I then cooked it for another 30 minutes and it was still soupy. The potatoes were cooked but very bland. The worst part of it and the cream was like a soup and the potatoes were swimming in it. Very disappointed since it's the first recipe that I try to cook from Rachel Ray. Very upset at how it turn out.
By curtmcley_11334294
Omaha, NE
on November 14, 2008
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I pared this with Tyler Florence's Chicken Cordon Bleu and it made an awesome meal. I stacked the potatoes a couple of inches high, which prevented the potatoes on the bottom from getting done all the way through, even at 35 minutes in the oven. Do note, if you don't have a lower level, the potatoes should be done all the way through, but if you stack them, add a few more minutes to the back time. This is a really unique recipe, and a splendid side dish.
By ahoneb_
chapin, sc
on November 06, 2008
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I did not like it, I thought it was bland and not what I expected. I would not make it again.
By jodywehmer_10266262
Champaign, IL
on October 12, 2008
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I used pearls, baby reds and fingerlings with dried sage and parsley, and fresh rosemary. I also used almost a cup of parmesan. My guests LOVED it!