Perfect Potatoes au Gratin

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The prep for this was quick and easy; halved the recipe and cooked it in an 8x8 dish. It was done in the time the recipe states, but potato slice size is important - I had half inch slices that I quartered. I've never had potatoes au gratin, but when we saw the episode this recipe is from my husband said, "I would love that!" so I gave them a shot - and I was so impressed! I am a big garlic fan and it really works through the whole dish. I thought the taste and texture were fantastic! We had it with Ree's Spicy Pop Pulled Pork and fresh green beans...the dishes complimented each other nicely. This is a great creamy potato to serve with a spicy or strongly flavored main course.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family loved it fast and easy to prepare, wish it cooked faster. not good for last minute dinner ideas. But worth the wait.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.