This was a huge hit when I made it for my parents, brother and sister-in-law! More than one person called it "spectacular", and "the best au gratin potatoes I've ever had". I followed some of the other commenters' advice and prepared it in layers, adding some Swiss cheese. I also used whole milk instead of half-and-half, and used crushed garlic instead of minced. I found the cooking time came out to about 2 hours though, that was the only problem. I'll definitely make this again!

Reviewed On: Apr. 8, 2009