Perfect Potatoes au Gratin

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Excellent recipe, to spend a weekend with my family, exquisite taste and best of all was so easy and fast, thank you! sorry, my English is not good I hope understand.

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I made this tonight to go with the Roast beef from Trish Yearwood show and it was great and easy! I did how ever use Montreal chicken seasoning in the cream sauce instead of just salt and pepper. I do always allow time plus for potato because I like well done on them. Thanks you.

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Looked great on the show this morning except it appeared that the sauce was very soupy....
I usually make my sauce on the stove-top adding garlic and then pour it over thickly sliced potatoes and sliced onion....sometimes I add cheese.

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Really boring. A ton of fat with no bang for the buck.

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I made this for Easter lunch. It was so easy, delicious, and budget friendly. All of our guests loved it! The only change I made was adding a dash of onion powder and a dash of garlic powder to the cream mixture just to add a little more flavor. This will definitely become a regular at our house!

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This recipe, followed exactly as it is written, is a great disappointment. It was left in the oven more than twice the amount of time called for, and it's still a soupy mess. The potatoes are tender enough, but I wasn't looking to make potato soup -- bland potato soup at that. Not the nicest addition to our Easter meal, to say the least.

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Wow, these are so good! I did cook them about 20 minutes longer than it says and they turned out perfect. I wasn't sure how I would like the cheese on the top instead of in the milk mixture but it was awesome. A keeper.

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Such tasty-goodness. For those reviewers who experienced some difficulties, part of the problem lies in the way the recipe is written. A more precise size of dice would be helpful, such as 1/2 inch pieces. The larger the dice, the longer the spuds will take to cook. Also, the size and shape of your baking dish matters. A shallow, oblong or oval dish will cook more evenly and quickly than a tall sided casserole pan would do. Cooks Illustrated actually did an article on potato gratin, where it is started in a medium sauce pan on the stove top,(potatoes, liquid, garlic and seasonings to take advantage of the potato starch infusing into the cream mixture until it visibly thickens, then placing the hot mixture into a 9 x 13 pan to bake in the oven to finish the cooking. That technique could be used with this recipe, too.

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This is a real winner. I added chopped onion, for half the salt portion I used garlic salt, the rest used the regular salt and mixed half of the cheese into the heavy cream mixture. I put the remaining cheese on the top of dish in the last 20 minutes in oven. Possibly the best potatoe casserole I have ever prepared. The dish required 90 minutes in my oven to cook, the sauce thickened and the potatoes were cooked
completely. I am making this again next week for Easter dinner. This is so easy to make and the flavor is amazing. I covered the dish for half the cooking time then uncovered to allow to thicken. My family loved it!

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OMG!!! My wife made this for us, and it was without a doubt the best potato dish I have ever put in my mouth! You would be crazy not to try this!