Reviewed: May 24, 2009

I thought it was a good base recipe, but it really needed some zing. Maybe a little pepper jack, or a sharper, more flavorful cheese. I almost tasted like mac and cheese with potatoes. I will use it as a base again, but will make some upgrades!

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Kendra Carper

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Sutherland, Nebraska, USA

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Reviewed: May 24, 2009

I wouldnt even give it one star if i didnt have to. no flavor what you could taste was absolutely discusting. I ended up taking two bites and throwing it away.WASTE OF TIME....HORRIBLE

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masonsBEAUTIFUL

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Reviewed: May 20, 2009

Very good! I followed the recipe as is and there were not any leftovers, it was a big hit with the whole family. My two year old loved them!

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domestically_challenged

Cooking Level: Beginning

Home Town: Three Rivers, Michigan, USA

Living In: Sturgis, Michigan, USA

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Reviewed: May 20, 2009

Sorry but I won't be making this again. The only thing I did differently was reduce the amount of onions. The dish was burned on the bottom and up the sides, and the cheese curdled giving it a grainy texture, which is not what I expected from the title. It was also a bit dry. Maybe I'm just cursed when it comes to making cheesy recipes. Thanks anyway!

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: May 20, 2009

The only changes I made to this was adding some extra cheese (about 1/2c to the sauce and a bit extra sprinkled on top)and a bit of garlic to the sauce. I decided to make them in a greased 9x13 pan instead of a casserole dish - will now always make make potatoes that way - much more even cooking and nice browness on the bottom) I removed the foil about 15 minutes before they were done to get that yummy golden top. These are great comfort food, can't wait to have the leftovers in my lunch tomorrow. Hubby actually had 3 helpings at supper! Will definitely be making these again!

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Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: May 19, 2009

Just what I was looking for!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 19, 2009

This is a great recipe, but I only gave it 4 stars because I changed it a little bit. I use 2 cups of cheese as opposed to 1 1/2. I mix the 1 1/2 into the roux and then use the extra 1/2 cup for topping. I mix some melted butter and italian style bread crumbs and top the potatoes with that, then sprinkle the rest of the grated cheese on top before putting in the oven. I use extra sharp white cheddar. I also skip the onions. The roux can be a pain, once the butter is melted I remove it from the heat completely until the milk is stirred in, then I continue stirring on low heat. Made with no onion and the buttered breadcrumb/cheese topping these are very similar to my mom's macaroni and cheese. Delicious!!

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shells

Cooking Level: Beginning

Home Town: Wickford, Rhode Island, USA

Living In: South Kingstown, Rhode Island, USA

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Reviewed: May 18, 2009

My husband told me he didn't really like au gratin potatoes but he ate two helpings of this! Very yummy. I did saute some garlic and the onion and added a little nutmeg to the bechamel sauce. This one is going in my permanent file.

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: May 17, 2009

Excellent recipe. Made it exactly as instructed and it came out delicious. My family loved it. I will double it next time!

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JACKIESS1

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Reviewed: May 17, 2009

These potatoes are soooo good. I did alter the recipe a little. I added 1/2 tsp more salt, because to me, potatoes always absorb the salt, so I added alittle extra. I followed the recipe the way it is printed. I noticed that when I added the sauce to the top of the potatoes, I had to shift the potatoes alittle so the sauce would not run over the pan. I also used the reynolds non stick foil, (good move) and also put the dish on a cookie sheet so I wouldnt have a mess (glad I did). Next time, the ingredients are perfect, I'm glad I doubled the salt, however, I will layer the potatoes with the onion, but I will put some of the sauce over the potatoes, then do another layer of potatoes, then top with the remaining sauce. These were the best homemade au gratin potatoes, my boyfriend 2 helpings and said they were the best. Leftovers microwaved, just as creamy. Try them

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Joanne

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Reviewed: May 17, 2009

I gave this three stars only because it was too much onion in there for me. My husband however loved it! He thought it was quite good with the onion. lol. Next time I make it, I'll trim down on how much onion I put in there. :)

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SouthernGirl

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Reviewed: May 16, 2009

Thank you for this super easy delicious recipe!

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KatieRando

Cooking Level: Beginning

Living In: Belo Horizonte, Minas Gerais, Brazil

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Reviewed: May 16, 2009

This is the best potatoes au gratin scratch recipe I've ever tried. With some recipes, it can be hard to get the right consistency and texture for the sauce, some recipes make lumpy, thin or overly floury sauces but this one nails it. It's a cheese sauce, but it's more creamy than cheesy. This helps it hit the right balance of flavors. It's not flashy or spicy, it's just good, melt in your mouth comfort food. You can add more cheese if you want it, crumble bacon on top, or add some chopped chives, garlic or green onions. You could make a crust with bread crumbs or corn flakes. It's perfect just the way it is, or it's a great starter recipe to personalize! I love it! The only downside is waiting for it to come out of the oven!

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THEOTHERKELLY

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Reviewed: May 13, 2009

Scrumptious! Perfect recipe. I cooked 6 medium potatoes and all was perfect with the amount of liquid. Mine was a bit salty for me. Perhaps I was too distracted cooking while talking on the phone...will have to watch that for next time, especially because I have never made Potatoes Au Gratin. These also made great leftovers in a scrambled egg and bell pepper Frittata.

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: May 13, 2009

Very very yummy! I halved the recipe and a 1 quart dish is just perfect for half. I didn't make any changes to the recipe itself, but when layering the potatoes and onions I also added 1/2 the cheese before doing the second layer. I also sprinkled a little extra sharp chedder on the top for good measure. When there was about 10 minutes of cook time left I removed the foil so the top could brown. Next time I will add some garlic...or bacon...or both for a little twist.

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tinagail

Cooking Level: Intermediate

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Reviewed: May 13, 2009

Sweet fancy Moses these were good! I followed the recipe exactly just sliced the potatoes very thinly and it cooked in only 35 minutes. I am a dessert lover but after these I didn't want dessert- just more cheesy potatoes. They are addictive!!!!!

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amanda

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Reviewed: May 12, 2009

So good! So good! I made these last night for dinner and just had the leftovers for lunch! They were even better the second day. Don't skimp on the cheese or onions. I used green onions because that is what I had. I like the flavor of green onions in potato/cheese dishes anyways. This is easy to make and went well with our pork entree.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: May 11, 2009

Awesome!

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xiaoyulinx

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Reviewed: May 11, 2009

These were very bland and the cheese didn't get onto half the potatoes. I won't make these again.

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Melissa Watson

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Reviewed: May 11, 2009

This is almost exactly how I have made my au gratins all my life. I agree with the previous comment, there is a difference between au gratin and scalloped potatoes. If there is cheese in them, they are au gratin, with plain white sauce they are scalloped. I use red potatoes, sometimes precooked first. I chop the onions small, and never layer, always mix the cheese sauce completely with the potatoes and onions before baking it.

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