Scalloped Potato Gratin

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I modified the recipe because I didn't have cream. I instead used one percent milk and two tablespoons of butter mixed into the sauce. I also substituted cheddar cheese for the parmesan on the layers, but put parmesan on the top for the final 5 minutes under the broiler. The dish turned out great and it wasn't at all watery. A much healthier alternative to cream and it still stole the show at my friends dinner party. The nutmeg is an especially nice addition to the flavor. I want to make it every week!

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I made this tonight and will definitely be serving it at my next dinner party! I used 2 1/2 medium sized potatoes, sliced 1/8 inch and cooked for an hour. I think you have to adjust cooking time according to how many layers and the size of the casserole dish. The only difficulty with this recipe is trying to not look and sound like a pig while eating it!!

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I will not make this again. The potatoes did not cook and it was greasy. Not a keeper recipe.

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I served this as a side when we BBQed and everyone loved it and wanted the recipe. I am going to make it for Thanksgiving too. I read the reviews before making so I was sure to cut the potatoes very thin and it cooked in 50 min - 1 hour. I had no problems.

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Family loved it.

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Very easy and delicious. Everyone raved!

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This is the best potatoes au gratin dish I have ever had and I can't believe I made it myself !

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I served this for Christmas dinner. Even the young children (who don't like anything enjoyed them. This will become a staple in my entertaining.

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I don't normally like potato dishes, but I need to make one for a holiday meal. This will now forever be the potato dish I make. I did have to bake it longer than indicated by the recipe.

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Nobody raved about this dish - probably won't make it again.