Perfect Potatoes au Gratin

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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!

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I usually don't make potatoe dishes from scratch but I have made these several times and we love them every time. Even better the next day heated up!

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These were delicious. I did change some things I added more seasonings, used red potatoes, only 2 cups of cream, and I added some velveta white cheese to the mix. I will make them again.

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Ree, Thank you for this recipe. I made it this afternoon to go with our turkey dinner. It won rave reviews from my family. They said it was the best potato dish they have had in a long time. My husband just keeps saying how great they are and I need to make them again. Love, love love your show!

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Super yummy! My husband and I loved them. I cut down the recipe for 2 people and used light cream instead of the milk and heavy cream. Also used some onion powder on the potatoes while they cooked rather than the green onions at the end. I will definitely make these again.

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This was wonderful, and yes, soooo easy!
Both my son and my husband are not a huge fans of au gratin potatoes but they loved this dish.
I will certainly be making this again! I think next time I will add some chives to it, yum!
I halved the recipe, and I cooked it according to the directions and everything was perfect.

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This was delicious! My entire family loved it. I added three crushed garlic cloves.

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This dish was the hit of my dinner party but it was also the dish I was sweating bullets over because it didn't finish cooking according to the recipe's time given. I think it took about 1 hour and 10 minutes to cook. I also jacked up the heat to 425 at the 40 minute point since the potatoes were still hard. Thank goodness I had some time to let them rest for about 30 minutes with the oven turned off since that seemed to set the sauce perfectly and it mellowed out the flavor of the potatoes -- I used red, unpeeled, potatoes and at first they had a metallic flavor which disappeared once they rested thank goodness. I added 1/2 tsp garlic powder and at least 1 tsp pepper. I also detoured from the recipe because I only had 2 cups heavy cream so I used 2 cups milk and as noted the sauce came out just fine. My dinner guests were raving about the dish and I am so glad I had extra to send home with them -- they were very happy!