The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Syracuse, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 9, 2008
Very, very good! They lost their consistancy the next day though (too buttery).
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by GodivaGirl
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.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Photo by GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by BCJANGULO

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Living In: Bolingbrook, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 12, 2008
These were delicious! Great side dish.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 5, 2008
Yummy!! I made this for Christmas dinner this year and everyone loved it! Pure heaven. Im making it again tonight!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by ANKHESENAMUN

Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by schmerna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 17, 2007
Wonderful and easy potatoe recipe. I double the gouda as we love a chessey potatoe dish. Soooooo easy as well.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Kent, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 28, 2006
This recipe is wonderful! I had never tried this cheese before but it turned out great.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 53) reviews
Page: « PREV 1 | 2 | 3 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?