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Potatoes Gratin Recipe

Potatoes Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 61-70 of 91

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  • on August 27, 2007

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    Made it exactly as directed, it's excellent. But I can see how it can be versatile.. next time I will add small chopped onions and sliced mushrooms.

    Yes, that'd make it more a cassarole than a gratin, but tell me that doesnt sound awesome :

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  • on August 27, 2007

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    These potatoes were wonderful. My whole family loved them. Very creamy consistency and great flavor. Didn't have the fresh herbs, but dried ones worked fine. Make sure your potatoes are paper thin.

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  • on August 27, 2007

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    I made this yesterday after viewing, and it came out delicious. So easy and very a la bistro

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  • on August 19, 2007

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    This recipe was a nice, rich dish that paired very well with steak. I replaced the Parmesean with Asiago, and it was great. I highly recommend it!

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  • on July 30, 2007

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    This was great with the New York Strip Steak and Brandied Mushrooms...
    I think he's going to marry me now, Tyler!!!!!!

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  • on July 15, 2007

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    I always had trouble making any type of scalloped potatoes (or gratin, but this is foolproof!!!!

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  • on July 01, 2007

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    Yummy a big hit with the whole family! Thank you for making me look like a star.

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  • on June 27, 2007

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    I found this easy to make, relying on my mandoline for those paper thin slices. The flavor was right on, perhaps to much so as the horde of fast food, burger munching, pizza ordering teen boys that live at my house barely left any for me. It's one more weapon in the fight to save their tastebuds. LOL.

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  • on June 09, 2007

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    It was so rich, everything just blended together perfectly.

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  • on June 07, 2007

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    I made this using the heavy cream and my husband has made this using half & half; both were absolutely great, but I think I prefer the cream. You may have to increase your cooking time, depending on how thin you cut the potatoes.

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