Perfect Potatoes au Gratin

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Very good only made half as many no leftovers. Will make this again.

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WOW.....A potato dish that's really easy to put together and really good. Which means I hardly got any to take home after the Easter dinner. I wish I could find recipes that only I like, because I like leftovers.

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These are the best au gratin potatoes I've ever made! Try them you'll be glad you did!

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Easy to prep; flexible cook time (to co-ordinate with other oven dishes and VERY satisfying !!!

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Easy, creamy and DELICIOUS!

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Another keeper Ree, thank you. Easy and delicious

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This recipe was easy, simple and very good! I made the following changes though to suit. I used the recipe from Ree's blog whereas it was slightly different than the one here and the recipe was for 8 servings instead of the 16 servings shown here. It was plenty for our 5 person dinner. I used a food mandolin to slice the potatoes (unpeeled-medium thickness. On the blog, the recipe calls for quite a bit of garlic instead of the green onions in this recipe. Instead of the large amount of chopped garlic or green onions, I used about a teaspoon of garlic powder. I also prepared and cooled 4 pieces of crispy bacon to add to the top when melting the cheddar cheese. Everything else I did as the recipe stated. I have to say that next time I will layer the cheddar cheese to add some to the middle as well. Even the family said this would be really good. This receipe reminded me of twice-baked potatoes! YUM!!

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Excellent, best potatoes au gratin recipe I have ever used!

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I made 1/4 recipe (since it is just the wife & I at home and followed the recipe precisely with the exception of substituting Gruyère cheese for the sharp cheddar. It turned out fantastic and went well with our grilled jumbo scallops and Ratatouille. The marvelous thing about it is that it is not only delicious, but so easy to make.

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The potatoes were just average in my book. The potatoes were tender but I was afraid the sauce was going to boil over in my oven and it did not thicken up after cooking like I hoped. I followed the recipe as per Ree's instruction on the show 1/2 half and half the other half milk. Don't think increasing the cream would have made a difference.