Reviewed: Nov. 26, 2009

Excellent! I just made these for Thanksgiving instead of boring mashed potatoes. Everyone loved them! Thanks

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 26, 2009

Prepared exactly as directed. So easy and delicious!

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KATH1973

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2009

Love it!

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Ms M

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Reviewed: Nov. 24, 2009

Very good, I would add a little green pepper next time.

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Belle

Living In: Indialantic, Florida, USA

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Reviewed: Nov. 23, 2009

These are delicious! I use the slicer attachment on my food processor to slice the potatoes thinly and then layer half the potatoes, pour half the cheese, then layer the rest of the potatoes and then pour the rest of the cheese. I do put a little more cheese in the sauce because we like it cheesy. My only issue with these have been that the cheese burns around the edges - I reduced the cooking temp to 350 and cooked for 1.5 hours and they were perfect. Removed foil for last 20 minutes or so to get a nice golden brown crust on top. YUM!

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Bel920

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

I guess I like my potatoes with more flavor. I understand the need for a mellow comfort food at times, but these were boring and bland. I was very disappointed with all the great reviews and wanted to say they tasted great...Sorry!

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chocolatekisses

Cooking Level: Intermediate

Living In: Waco, Texas, USA

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Reviewed: Nov. 21, 2009

I really enjoyed this dish, even though it's not super spicy full of unusual flavors. It's just a nice, simple, comforting potato dish, and I'll never make au gratin from the box again!

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Tiffani

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 21, 2009

It was ok but to tell the truth....quite bland

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critter784

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Reviewed: Nov. 20, 2009

AMAZING!!!!!

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Alejandra

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Reviewed: Nov. 18, 2009

Very good recipe, but use a bigger dish. I used a 1 1/2 quart glass dish and it was filled to the brim.

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barryc

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Reviewed: Nov. 18, 2009

Very good basic recipe for cheese sauce, I made recipe as directions show, but next time i make this again which i will, ill add some pepper and some seasonings, but very yummy and way better than box potatoes and def worth the work

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AmberWee

Cooking Level: Intermediate

Home Town: Purcell, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Nov. 17, 2009

Okay so i didn't put as much cheese, and I needa double the sauce next time. They are a very good bases for au gratin poatoes.. I put rosemary, paprika, garlic and a huge onion in the tators.. and it was great.. I love spices.. I recommend not just basing something on chz (hint the 499 calorie count) and upping the flavor with spices (which are 0 calorie count).... But over all GREAT RECIPE.. i have tons of left overs and wil make more again!!!!!

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Daniela22

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Reviewed: Nov. 17, 2009

This recipe was really good. Everyone in my family loved it. Give it a try!

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gotangelwings

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

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Reviewed: Nov. 15, 2009

I thought that this recipe was great! But my family doesn't like onions, so I left out the onion. They are great without the onion. My family loves them! Great dish! I plan on adding this to my Thanksgiving Dinner menu. Amazing!

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sweet t00th :)

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

Good basic recipe. I minced the onion instead of making rings. Taste was bland - needs more seasoning.

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jillian's mom

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Reviewed: Nov. 13, 2009

Just what I was looking for! I took some small suggestions from other reviews; diced onion, pouring sauce in layers, and the addition of garlic. The result was spectacular! Thanks for sharing your recipe!

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LiquidLunch

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Reviewed: Nov. 12, 2009

I quadrupled this recipe and added ham to make as a main dish. I put about a teaspoon of garlic powder in the sauce and used mozarella instead of cheddar because cheddar isn't available in the Andes Mts. I also sprinkled onion powder over each potato layer instead of fresh onion - to make it more appealing to my children. Very delicious.

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Nicole Bredben

Cooking Level: Intermediate

Home Town: Marshfield, Missouri, USA

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Reviewed: Nov. 11, 2009

Wonderful!! This was my first attempt at potatoes au gratin, and I am quite proud of the results. I made them almost exactly as described, but I did cut up the onion instead of leaving it as rings. To the people that cooked the onion first afraid of it being raw: it's going into a 400F oven for 90 mins, it WILL get cooked. My cheese did separate, but I think that's just the cheese I chose. I took the foil off with 20mins to go for the browned top. Super delicious.

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