by SueRyan,
4/1/2013I have tried many recipes for potato gratin this was by far the best. The only thing I changed was substituting one of the cups of cream for whole milk also I made it in advance and refrigerated then added on about 15 minutes to the cooking time to compensate. Perfect Easter side dish for rack of lamb with mint basil pesto and green beans with walnuts. I will definitely make again.
by Vestige,
8/5/2012I didn't have experience making potato au gratin before I made this about a month ago from the recipe on this website. But I've always kind of liked it in restaurants. After an aborted attempt to make it (after not having the necessary ingredients) with another recipe, two years ago (after having promised my apartment guests potato au gratin), I found this recipe when I had some free time to make dinner one night. This recipe is amazing! The Gruyere cheese and the garlic are what make the dish. Also, make sure you cut the potatoes as thin as they say (1/8 inch), and also be sure the dish is bubbly and the cheese is browned when you take it out of the oven. The dish beats regular scalloped potatoes easily. Amazingly good. I also used two parts whipping cream and one part whole milk. Worked easier than buying more than a pint of whipping cream and didn't seem to hurt the finished product. Enjoy!
by kelva,
4/9/2012Followed the recipe and it was FANTASTIC! Easy and delicious...
by ShelleyLynne,
4/9/2012Can I sum it up with one word? WOW
by wannabetopchef,
12/19/2011Made this for an early Christmas dinner over the weekend and everyone raved about how good this dish was. My husband told me he thought we were going to have a betty crocker style potato au gratin dish and that was nothing like betty crocker style!! I will use this recipe many more times! I had a large crowd for dinner, so I had to double the recipe. I didn't change a thing. Super easy!! I might add a little more cheese next time just to see the difference,but it didn't need it. I served it with the a beef tenderloin, sauted asparagus, mixed greens salad with cranberries, candied walnuts and feta!!
by lpicc,
12/12/2011Every Christmas I make scalloped potatoes as a side dish to our ham. When I saw this recipe I couldn't imagine that it would be any better than what I always make. WRONG! This dish is so unbelievably delicious and so easy to make especially with a mandolin. My husband told me I better make two batches for Christmas dinner - one for everyone else and one just for us!
by Michelleski,
11/27/2011So easy and yummy (this coming from a non-cook)! Also, I couldn't find the cheese they suggested at my local grocery store so I just used shredded mexican cheese(white in color). Also, let stand a minimum of 20 minutes when complete for thickness.
by ellen_in_charlotte,
10/31/2011Oh my!! This is so simple and so delicious! I love it so much I could wear it!
What's up with the previous reviewer who gave it one star because they already knew the recipe from a Julia Child cookbook? Who cares - they said they made it many times so they must like it.
Anyway - This is sooo rich, so I did take a chance and used 1 C half & half - no bad result so I might just try half cream and half half&half just to save a few calories. In any case these are the BEST! Will make these over and over again, I'm sure!
by sandi5a,
10/26/2011Look at Julia Child's "The Way I Cook" and find the same thing. I've been making it for years.
by Gustatory_Delight,
7/31/2011I have made this recipe several times and always enjoyed it. Most recently I adapted it to individual servings using a muffin tin - worked beautifully. The gratin is definitely best served mildly warm so let it cool quite a bit before serving. See my individual servings here http://gustatorydelight.wordpress.com/2011/06/19/couples-wine-night-the-main-course/
by suegal,
12/26/2010Absolutely the most luscious version of scalloped potatoes I and my family have ever eaten! It is much simpler than my usual version (with tedious layering) and tastes like a bite of heaven. Use your mandoline and it is a snap to make. Try it and you will be hooked.
by rockerchick,
12/10/2010wonderful dish, next time I will use half and half.
3 cups of cream is just calorie over kill, you wouldn't miss it in flavor.
by braunm,
11/24/2010Made this for my husbands potluck today. He just texted me and said the dish was a huge hit but was told next time I need to make a bigger dish.
This just became a keeper. Thank you
by BillSos,
10/15/2010This is by far the best recipe for Potato Gratin that I've ever tasted. I will be making it again very soon. The detailed instructions are a must see for baking this dish properly, I learned a lot from taking the time to read them. Thank you Martha and Fine Cooking.
by CookinNana,
5/19/2010Excellent - received rave reviews from my husband and guests. I served it with roast beef and you can't go wrong with this one.
by LindaNV,
4/1/2010The best I've ever had
by opinionated,
2/3/2010My guests were practically licking the dish clean. This was simply fantastic. Quality ingredients are key here. I used Yukon Golds and the best Gruyere I could find. Served this with the beef tenderloin from FC #89 (p102a) and a salad of baby greens with vinaigrette. My husband said that it was the best meal he'd ever eaten.
by Renegde_in_me,
2/2/2010Easy and mouth watering!
by m2violin,
12/26/2009Awesome! Scrumptious! Terrific! Get the idea? I hope so, because I'm running out of superlatives. I used a mandoline to slice the potatoes paper thin, and it made all the difference. Be sure to use a good quality Gruyere cheese. You will LOVE this!
by luvmy2,
12/26/2009This recipe rocks. Soooo good!!
by sue908t,
4/13/2009Best potato gratin recipe I've made! Got rave reviews and several people wanted the recipe. Definitely a keeper!
by chefdawg,
1/4/2009I have made this recipe on several occasions, formal and informal. Each and every time, I receive compliments and requests for the recipe. A solid winner. One of my "blue chip" side dishes. Be sure to use quality ingredients to ensure success!
by MRSDCO,
12/28/2008Just Wonderful. Made it for Christmas dinner to be served alongside a roast beef tenderloin and my guest couldn't stop raving about it. No leftovers with this dish.
by Joerg,
10/11/2008We have made this recipe every year since it was first published and it has always made me look like a star. This year I lost my Dec. 1999 edition and was panic stricken until I realized the recipe was online. Thank goodness because the guests are already asking if I will be making it again. I have substituted 1/2 coffee cream (15%bf) for half the whipping cream and that still works, but any less fat than that and it is not as good. Great recipe!
by Don53,
7/20/2008Absolutely the best Emmenthaler is my favorite, but I made it in a pinch with Manchego as well and it was terrific.
Easy on the nutmeg or it will overwhelm.
by mjCooker,
2/29/2008The best ever!
by malmbl,
1/19/2008Wow...I prepared this recipe along with the Recipe for Braised Lamb Shanks with Garlic and Vermouth from Fine Cooking Issue #84 page 35. I also prepared Green Beans with a little butter and lemon juice as a side dish. My husband said that this is one of the best meals he ever had. Our company loved it too. I would prepare it again in an instant because it truly was FABULOUS and easy to do. I used russet potatoes and followed the directions exactly as written. You will not be disappointed with this recipe..in fact you will be thrilled at the way it turns out.
by locust,
1/3/2008Delicious! A keeper... I have made scalloped potatoes since my youth, but this tops it all ;-)
by jillyalliemom,
12/23/2007These are the best au gratin potatoes. I attend an annual covered supper where I am requested to bring these every year. They go wonderfully with a baked ham or a roast beef.
by jodied,
10/5/2007I have never met anyone who does not like this! It has become a holiday and entertaining staple.
