Creamy Rosemary Au Gratin Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 17, 2014
Made this dairy free/gluten free by replacing cheese with vegan mozzarella, half and half with unsweetened coconut milk, butter with earth balance and flour with gluten free baking mix. Plus a scoop of vegan cream cheese! I also boiled potatoes until tender to save cooking time. I used redskin potatoes and left the skins on.
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Photo by ~*CountryGirlGourmet*~
Reviewed: Aug. 5, 2012
These were pretty tasty but I felt another cheese would have made these even better such as Gruyere.
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Cooking Level: Expert

Living In: Raeford, North Carolina, USA
Photo by naples34102
Reviewed: Feb. 26, 2013
These certainly weren't the prettiest potatoes I've ever made but they sure were some of the tastiest. I had to cook them longer and add more half and half but in the end, these had a wonderful, interesting flavor thanks to the rosemary.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Dec. 25, 2012
I don't usually cook food that is so indulgent, but Christmas dinner only comes once a year! With all the cream and cheese and rosemary (our favorite!) I hoped this would be fantastic, but it didn't wow us. The cooking time was spot on for 1/4" slices (I too used my mandolin), but I would have preferred them to be much thinner. I also think another cheese would have been a better pairing (grueyer?) as the chedder and bechamel didn't quite come together after baking.
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Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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