Comments on: Perfect Potatoes au Gratin

By: jesseangela

jesseangela — Fri, 21 Apr 2017 02:43:08 +0000

This is a fantastic recipe for so many reasons. The biggest being that I can rough slice potatoes quickly and not have to get out my slicer to make them perfectly “scalloped”. This is just a super easy recipe! Now some people have said they have too much liquid. I made sure to use 4 large russets from my 5lb potato bag, or 5-6 smaller ones. The liquid should just cover the potatoes (in my opinion). I cook mine until they are fork tender before placing on the cheese, and it does take a little longer than the recipe states. Also, keep in mind that it’s a creamier version of potatoes. It won’t be the consistency of slicing a pie, like some scalloped potato recipes are. Our family absolutely loves this recipe!

By: Chris M Palmer

Chris M Palmer — Sun, 15 Feb 2015 05:55:04 +0000

I love these potatoes. Love ‘em, love ‘em, love ‘em. Made them three times and each time, they’ve gone over great. They’ve become my go to potato dish for when I’m cooking for company.

The only complaint I have is that it seems to take longer to make them than the recipe indicates. I haven’t quite mastered them yet, and I’m wondering what I’m doing wrong…I’ve used three different kinds of dishes (a two-quart glass casserole, a three quart Corelle dish, and a 13 by 9 Pyrex dish) and have run into the same issue each time. Anybody else run across an issue like this?

Not that it affects my love for these delicious taters (pump it up a little more with some chopped onion, great addition), but it’s one of those kitchen things that just bugs me.

By: Stacey Sweet

Stacey Sweet — Sat, 03 Jan 2015 23:30:15 +0000

These were good but I did not use a big enough dish and made a big ol’ mess in my oven!

By: patagoniacook

patagoniacook — Thu, 25 Dec 2014 17:30:08 +0000

I’ll be sure to make this for friends (my skinny friends)

By: patagoniacook

patagoniacook — Thu, 25 Dec 2014 17:26:04 +0000

Very good, but I’ll use less garlic next time.

By: hollisbella

hollisbella — Thu, 04 Dec 2014 23:38:13 +0000

Wonderful. Made them with pork loin for Thanksgiving as my daughters don’t like Turkey. I used a variety of cheeses. They were gone before the mashed potatoes.

By: piperspen

piperspen — Fri, 18 Apr 2014 21:58:37 +0000

does anyone know if these can be made a head of time by a day?

By: nancy erspamer

nancy erspamer — Wed, 27 Feb 2013 03:06:23 +0000

Wow this is a keeper! My non potato husband gave it a 10…

By: jlstephan27

jlstephan27 — Fri, 04 Jan 2013 17:43:39 +0000

These tasted great, but they were extremely soupy. I cooked them longer than suggested to try to reduce the liquid, but had no luck. I almost didn’t serve them, but my guests didn’t seem to mind as the potatoes were one of the first sides to go. I tried the recipe again for another dinner party and reduced the cream mixture by half, and they turned out much better.

By: LaLaLinz

LaLaLinz — Sun, 09 Sep 2012 23:27:56 +0000

Very yummy! I used 1% milk instead of whole, but otherwise I followed the recipe as listed. I think next time I will use a little more salt and pepper, and I might even add a bit of cayenne pepper. Overall, they were very good! I’m looking forward to the leftovers!