The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 27, 2007
I'm not sure what I did wrong, but this did not turn out the way I thought it would have. (I omitted the black olives, but I'm sure that had nothing to do with it.) I will try it again and edit my review.
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Cooking Level: Intermediate

Home Town: Madison Heights, Michigan, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 26, 2007
Very tasty, will be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 28, 2005
I served this for Easter and it was delicious. I forgot to pick up the gruyere, so I used swiss in place of it. It was good. The gruyere would be even better
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Photo by CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 18, 2004
This is amazing! Be sure to use the Gruyere cheese....it is what makes it beyond your typical Potato Gratin. The only thing I did different was add garlic, it added the perfect touch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 9, 2004
Very good. I just used white potatoes. Was a great leftover.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 25, 2003
Yummy! I brought this to work one day for a luncheon and everyone loved it. It re-heated very well.
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