Reviewed: Nov. 8, 2009

I loved the addition of garlic, but think I'd be more apt to make au gratin potatoes the way I'm used to, starting with a roux, etc. Used 1 cup 1% milk and 1/2 cup cream. Thanks for sharing!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Apr. 12, 2009

Rave reviews from the family. Substituted whole milk for the cream (what was on hand)and no discernible difference. Sprinkled the potato slices with flour as others suggested, and the leftovers were just as good the following day

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kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Feb. 15, 2009

I used this recipe for method and used the ingredients I had on hand. I had yukon gold potatoes and I used a mixture of cheddar and jack. I think it works well with any time of milk or cream you have on hand as well. I followed the recipe as written other than my substitutions and it was great. A nice change from typical au gratin potatoes. Good for a special occassion meal. I served this with flank steak and roasted asparagus for Valentine's Day dinner.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 3, 2009

Delicious! Sprinkled the layers in between with a little flour to help with the separation that other reviewers mentioned. Cooked in a slightly smaller dish, so ended up with three layers of potatoes, topped with the garlic and cheese and sprinkled with a Parmesan to top for a little kick. Baked for 1 1/2 hours with thicker potato layers. Turned out perfectly!

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 30, 2009

The BEST we've ever had!! BUT - I did make some changes. I started by slowly cooking 1/2 a vidalia onion (chopped) in butter. Once tender, I added flour to make a roux, then added milk to make a thick white (bechamel) sauce. I added salk and pepper to taste. I sliced my potatoes, put one layer in a 13x9" pan, topped with a little salt and pepper, then half the sauce. I topped this with a couple ounces of gouda chopped into cubes. Then I repeated the process: potatoes, s+p, rest of the sauce, and another couple ounces of gouda, then baked for about an hour. I usually make this exactly the same way but without the gouda. Never again will I do this without gouda - it was PERFECT! SO flavorful and a great consistency (I don't like them runny). I forgot about garlic but I don't think it was missed. SO easy and SO yummy!

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Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jul. 9, 2008

Very, very good! They lost their consistancy the next day though (too buttery).

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mma5587

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jun. 22, 2008

Very Good! The gouda really adds a nice creamy texture to this dish. I halved the recipe and baked in a loaf pan. I was able to slice the potatoes evenly using the mandolin about 1/4 inch thick. I sprinkled the cheese evenly through 3 layers, then the cream over the top. I baked covered with foil the first 45 minutes. Uncovered for 15 minutes. Will make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 26, 2008

Delicious. Made for my family, all of whom loved it. I used 4 large russet potatoes, peeled and sliced. Microwaved them covered with plastic wrap for ~4.75 minutes, and then baked them for ~ 1 hour, or until tops browned. Also initially sprinkled salt, pepper, and paprika to potatoes to keep the dish from being too bland. It would be perfect for dinner parties or potlucks.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Mar. 24, 2008

Made this a second time for Easter, and it was off the hook AGAIN! This time I had to make it for 20 people. For the heavy cream, I substituted a mixture of evaporated milk & fat free half & half (made everyone feel better about eating them!). I mixed all of the ingredients (except the potatos) in a bowl and added some chopped red onion (I think this made the flavor even better). I then distributed the mixture evenly between three layers, instead of two. I also took another poster's advice and sprinkled a bit flour on top of each layer of potatos before spooning on the mixture. I baked them for an hour covered and 15 minutes uncovered. Had the leftovers (that I had to secretly set aside) today and they were much tastier than they were the last time.

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BCJANGULO

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

I didn't have Gouda cheese. I used a mixture of parmesan, cheddar and mexican cheese. I also used skim milk. I would've used evaporated milk but I didn't have that either. Next time I will make it with the Gouda.

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BRIGHTM

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jan. 12, 2008

These were delicious! Great side dish.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jan. 5, 2008

Yummy!! I made this for Christmas dinner this year and everyone loved it! Pure heaven. Im making it again tonight!

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ANKHESENAMUN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 27, 2007

Enjoyed this as a change from heavier potato dishes with our Christmas ham. I added a little dijon mustard for added kick.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jun. 27, 2007

This dish was wonderful. Yes, it's got tons of calories, but it's worth it. My guests also raved about it. Because of past posts, I used more Gouda (9 oz) and extra garlc (7 to 8 cloves). I also didn't brown the garlic in the butter. Instead, I melted the butter and put the garlic in at the last moment to make it easier to spread in the dish. This is definitely one of my favorites! Not an everyday dish, though.

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Musique76

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Reviewed: Feb. 5, 2007

Absolutely fabulous! My family couldn't get enough of it....I left the peels on the potatoes, adds some color and nutrition that way. I also added more gouda since it is my favorite cheese. Will make again and again! Thank you so much for this recipe!

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RHIANONROSE

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Reviewed: Feb. 5, 2007

These were pretty good but not enough so to warrant the high calorie count. Next time I might try evaporated milk as suggested by other reviews.

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schmerna

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2007

Wonderful and easy potatoe recipe. I double the gouda as we love a chessey potatoe dish. Soooooo easy as well.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Dec. 28, 2006

This recipe is wonderful! I had never tried this cheese before but it turned out great.

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January

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Reviewed: Nov. 26, 2006

This is amazing! I served it at a dinner party and every bit was eaten. It's smooth and creamy without overpowering other dishes. Thanks!

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Christina

Cooking Level: Expert

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Reviewed: Aug. 1, 2006

We love cheese, especially Gouda, so I upped it to 2 c. I don't usually have heavy cream on hand so I used a can of Evaporated Milk instead. This was sooo good and it looked so nice, too. Thanks!

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