Reviewed: Nov. 19, 2004

After 2 hours the potatoes were still not tender enough, adding just 3tsp of salt & pepper it was too salty, tasted bland and the look was unapealing.

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TANYA7774

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2004

I make a recipe similar to this all the time, and it is one of my favorites. mabye these suggestions will help. add a little salt and pepper, not much you can salt it to taste later i cook my potatoes at 350 for about an hour, more or less depending. you just have to taste it and see. i layer flour to thicken it up a bit. I use american cheese, and a blend of co-jack and mild cheddar. i layer all types of cheese in each layer. i dot butter in each layer also. just a few thin slivers. it is not very visually appealing, but it is very good.

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Gracie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 23, 2004

Recipes calls for 30-35 minutes cook time and it has now been 50 minutes and the potatoes are not even close to done. Also, too much buttermilk - it's very watery, not so much creamy.

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AFMOMMYCOOKS

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Reviewed: Sep. 1, 2004

Oh what a failure! Much too watery and underdone! The seasoning proportions are too much also... I saw that right away and just put what I thought was best. Had to drain dish and continue cooking to salvage the ingredients. I am new to this site and have only tried a few recipes (others were successful) and I have learned a valuable lesson-- read the reviews BEFORE attempting a recipe. This recipe is so bad and has to be doctored so much to be usable, it should be pulled from this site! Sure hope I am not invited to any of Miss BonnieB's impromptu dinner parties!

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WEDANDGUS

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Reviewed: Jun. 20, 2004

I'm sorry to say, this recipe is bad. To better it, try par-boiling the potatoes slices first. This will make the bake time still 1 and 1/2 hours. Then half the buttermilk. 5 TABLESPOONS of salt is ridiculous, so is the 3 TABLESPOONS of pepper (Use your own discretion). The cheese amount is right. Though the time is a lot more than originally said, it will turn out a lot better this way.

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VICKIECOOKS1

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 29, 2004

Way too much salt and pepper and too soupy. Maybe adding some flour may help.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Apr. 13, 2004

I made this for Easter and it was absolutely awful......I don't know if it was teh buttermilk or the sharp cheese ....

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BOOKLOVER65

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Salina, Kansas, USA

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Reviewed: Apr. 12, 2004

The Recipe as listed is incorrect, the amounts of salt and pepper should be in teaspoons NOT tablespoons, the recipe is not edible if you use Tablespoons.

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DONPRESUTTI

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Reviewed: Apr. 10, 2004

I wish that I'd read the ratings & reviews on this one BEFORE I made it. First, it's way too salty and too liquidy. Even using kosher salt vs. regular salt, these proportions have to be way off. The cook time is off by at least 45 minutes. I had such high hopes and am really disappointed.

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JANETBANDERSON

Cooking Level: Intermediate

Home Town: Glen Ellyn, Illinois, USA

Living In: Plano, Texas, USA

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Reviewed: Mar. 10, 2004

I did half-portions of everything. I used about half the proportional amount of buttermilk and added the salt and pepper to taste after baking. Came out wonderfully after about an hour 15 and needed no salt or pepper for me. Thanks for the original recipe and thanks a lot for the helpful reviews.

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CONCH5184

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Reviewed: Jan. 11, 2004

I microwaved the potatoes first before putting in the dish with the cheese. I only put a light sprinkling of salt and pepper as the amounts stated seemed ridiculous! It came out very liquidy, however the flavor was good. I think that if I had added all that salt it would have been awful.

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GONEBANANAS

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Reviewed: Jan. 4, 2004

Not only did it take forever to cook, even after an hour and 15 minutes it was too liquidy. Also, my family could not stand the overpowering salt and pepper. Is that supposed to be teaspoons instead of tablespoons? It was incredibly disappointing!

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COLDCHICK1

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Reviewed: Apr. 22, 2003

I was not impressed with this recipe. I cut down the recipe quite a bit, to feed only five. I also used Garlic Pepper, rather then plain pepper. It came out watery, not creamy, like Au Gratin potatoes should be. I also cooked it an hour at 400* hoping to crisp it up on top, it didn't work, the potatoes weren't even cooked all the way through, and they were cut 1/4 inch to 1/8 inch thick. I will not be making this recipe again.

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Melisa1168

Cooking Level: Expert

Home Town: Sunland, California, USA

Living In: Lancaster, California, USA

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Reviewed: Jan. 2, 2003

I TRIED THIS RECIPE AND WAS NOT HAPPY. AFTER ONE HOUR AND FIFTEEN MINUTES COOKING THE POTATOES WERE NOT COOKED AND THERE WAS FAR TOO MUCH LIQUID. THIS WAS A VERY DISAPPOINTING EXPERIENCE.

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SUSAN NOWACKI

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Reviewed: Sep. 14, 2002

This recipe was ready after 1 1/2 hours in the oven. It was way too salty and very watery. I had to pitch the leftovers. Don't bother!

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ANNEMAS

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Reviewed: Dec. 28, 2001

Recipe states 35 minutes for cooking but mine had barely started cooking at that point. After all was said and done, it was an hour and 15 minutes before the potatoes were tender. Flavor is good.

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MOMZRIGHT

Cooking Level: Intermediate

Living In: Prairie Village, Kansas, USA

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Easy Au Gratin Potatoes

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