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Potatoes Gratin Recipe

Potatoes Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (92)

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Average Rating:

Total Reviews: 92

Showing 71-80 of 92

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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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  • on June 06, 2007

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    Very good - Very easy

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  • on May 13, 2007

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    I thought the potatoes were good but using a cup of Parmigiano-Reggiano cheese they were very, very rich. I think next time, and I will make these again, I will cut the cheese down to 3/4 cup, or maybe use 1/2 cup of parmigiano and 1/2 cup Gruyere.

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  • on May 12, 2007

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    We loved this recipe. I added a layer of grated gruyere to the top for an extra flavor boost.

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  • on May 11, 2007

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    I used half and half instead of cream and it was just right...rich and creamy without being too heavy. Also added a little garlic. Scrumptious.

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  • on May 09, 2007

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    I worried about the cream and cheese but decided to make the recipe as described. The potatoes gratin were incredible and very easy to make. I cut the recipe in half very easily. I paired them with the steak au poivre for a great bistro meal. T

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  • on May 06, 2007

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    This was good. A little rich but good.

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  • on May 02, 2007

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    I made this recipe for a Sunday dinner for my family. The taste was great, but the texture of the dish was not very appealing.

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  • on March 26, 2007

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    WOW!!! This was the best potatoe recipe I ever had. All of our friends loved it too.

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  • on March 26, 2007

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    Delicious. Make sure to slice your potatoes very very thin though, or you will have to bake it longer.

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