Reviewed: Apr. 8, 2012

The whole family loved this dish they said that next time i needed to double the recipe so they could all have more.

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Reviewed: Oct. 11, 2011

Instead of wine and water, use 2 cups of heavy cream, only 1 onion, 2 cups of Gruyere Cheese, and 2 lbs of potatoes. option layer potatoes with 1 14oz can of well drained artichoke hearts.

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4 users found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: May 24, 2011

I loved the dish that I made it would of been 5 stars but the few little changes i did i think would have put it there. trader joes has gruyere and chedder in one that i used i also probly used a more then what it called for. I also probly used a little more for the cream and butter for buttering pan. then to top it off after you finished recipe soak some panko it melted butter enough to spread on the top not evenly but enough then in the broiler for a few minutes till the panko turns brow

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5 users found this review helpful

Reviewer:

GrDead25

Cooking Level: Professional

Living In: Des Moines, Iowa, USA

Reviewed: Jan. 6, 2011

Wow, these were so delicious! Made them on Christmas Day, to go with a Prime Rib. I eliminated the onions and added some extra cheese- swiss/gruyere mixture. Maybe next time I will use slightly less liquid but they were still a hit!!

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9 users found this review helpful

Reviewer:

chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

Reviewed: Jan. 6, 2011

Great recipe and really puts a twist on potatoes au gratin!

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10 users found this review helpful

Reviewer:

emberjo

Cooking Level: Intermediate

Home Town: Cozad, Nebraska, USA

Living In: Steamboat Springs, Colorado, USA

Reviewed: Jan. 6, 2011

This was so easy and tasty. What I loved about this dish was that it did not require canned soup. I had all the ingredients on hand also. Was a winner with the family and will definitely make again.

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12 users found this review helpful

Reviewer:

CSWALSH

Cooking Level: Intermediate

Home Town: Rumson, New Jersey, USA

Living In: Victor, New York, USA

Reviewed: Dec. 21, 2010

LOVED IT! It was the number one dish at Thanksgiving. Good recipe.

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8 users found this review helpful

Reviewer:

Rebekah001

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 25, 2010

Loved it. However, I used only one onion and then put 3 tablespoons butter with 5 garlic cloves fined chopped - saute - then pour over the top layer of potatoes. Served with green peppercorn steak - it was perfect.

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13 users found this review helpful

Reviewer:

val simmonda

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

Reviewed: Oct. 19, 2009

This was a spectacular success! I added 3 links hot Italian sausage (cooked, crumbled, and very well drained), and used Riesling for the wine. Instead of using a 9x13 pan, I used 4 smaller individual broiler pans. Truly an easy and spectacular dish that will absolutely be a regular part of my repertoire. Thanks, Cindy and Cindy's Grossmutter!

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Reviewer:

Bluestocking

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Sep. 6, 2009

After reading the other reviews, I cut the amount of water and wine in half and stirred the potatoes halfway through baking. The potatoes cooked up nicely and the sauce was thick enough, but I found it to be a little bland. If I make it again, I will add more butter and seasonings.

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11 users found this review helpful