Reviewed: Feb. 16, 2008

I have tried a few Au Gratin recipies, but this was FANTASTIC! Although it took a bit of time to prepare, it was well worth it. I will definately pass this one along, and make again, and again..thank you

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patti

Cooking Level: Expert

Home Town: Bobtown, Pennsylvania, USA

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Reviewed: Feb. 12, 2008

Excellent!! I served a spiral ham the day before and had plenty left over for this recipe. I took the advice of some other reviews and par-boiled my potatoes for about 12 minutes. Also added Italian style bread crumbs to the top (add during the last 15 minutes to keep them from burning)and some paprika. I also added a little green onion mixed in with the sweet onion. Magnificent!! I added a few things to this recipe, but for the most part stuck with it. Plan on this being a frequent recipe.

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charlie54

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Lenoir, North Carolina, USA

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Reviewed: Jan. 31, 2008

This recipe was so good. Followed exactly but increased servings to six to feed my family. Everyone loved it. Very creamy and good.

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LEAC

Cooking Level: Intermediate

Living In: Brillion, Wisconsin, USA

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Reviewed: Jan. 22, 2008

Very yummy. The sauce was really thick and good, but I did add a bit more cheese. I also added a topping of bread crumbs and parmesean. Thanks for a great recipe.

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NEONDEE

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Reviewed: Jan. 9, 2008

This was average. I sliced my potatoes, so I didn't have a baking issue like other reviewers.

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chaseaidan

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

The blend of the flavors was excellent, but even after an hour, the potatoes were still a bit hard.

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AkCook

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Reviewed: Dec. 27, 2007

Delicious! I also added a green bell pepper just to add some color, but other than that followed the recipe to a tee. Thanks for the recipe!

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jjelli1

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

We loved this simple and good recipe I cooked the potatoes just a little like some of the people have in their reviews.

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JONTX11

Living In: Austin, Texas, USA

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Reviewed: Dec. 16, 2007

Very yummy! Great for potlucks. To save time, I used frozen diced potates instead of fresh. The one change for next time would be to use less salt.

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cheerily999

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Reviewed: Dec. 8, 2007

After 45 minutes my potatoes were still hard. I suggest cutting the potatoes in very small cubes (mine were about 1/2 inch) or cooking them slightly first.

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Cupcake Queen

Cooking Level: Expert

Home Town: Shippensburg, Pennsylvania, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Oct. 18, 2007

This was okay. I cooked mine for 1.5 hours and it was still not done. I gave it four stars because the sauce is great and I will use the sauce again for something.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Oct. 7, 2007

This was tasty. Just basic cheesy potatoes and ham, which is just what you want sometimes. :)

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 20, 2007

This is a great recipe! I cooked the onion in the butter before finishing the roux sauce. I also added 1/2 tsp. paprika, 1/2 tsp. mustard powder, and a large clove of garlic minced to the onion while cooking. The flavor reminds me of scalloped potatoes; "hunny" doesn't like thinly sliced but really likes the cubes instead.

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DONNANDREW

Cooking Level: Expert

Living In: Cloverdale, British Columbia, Canada

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Reviewed: Sep. 16, 2007

My family loves this recipe, I usually cook the potatoes a little before I bake it. Also, this time I didn't have flour so i substituted 2 tbls cornstarch and It worked very well. This is definetly a keeper in my house, with a side of veggies of course.

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CH-RI-ST-I

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Reviewed: Sep. 2, 2007

I made this for dinner the other night and it was really good; but as always, I did change some things. First, I added a lot more onion than the recipe called for (probably 1 medium) and I added a large clove of minced garlic as well. I made the white sauce and added grated cheddar (1/2 cup), grated swiss (about 2/3 cup) and a good sprinkle of fresh nutmeg. Lastly, instead of using just cheese for the topping, I mixed more grated cheddar/swiss with some buttered Ritz crackers. We really enjoyed this dish and it heated up really well the next day for lunch.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Aug. 23, 2007

Mmmmmm...so good. I used colby jack instead of cheddar cheese because thats what I had on hand, and I added about 1/2 cup of sour cream into the sauce when it was done cooking. I accidentally left out the onion, but this was very good and I will be making it again.

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 15, 2007

One of my hubby's all time favorites, I did cut back to about a 1/4 tsp. salt though, because the ham was salty.

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AUNTKRISSY

Cooking Level: Intermediate

Living In: Kewanee, Illinois, USA

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Reviewed: Jul. 31, 2007

This was good, but not a favorite at our house. I might make it once or twice during fall and winter, but it won't make my monthly calendar.

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jonesin2eatwell

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jun. 17, 2007

This is my husband's favorite recipe from this site and he asks for it every week. I love it, too. I agree with the previous review that the potatoes need to be par-boil or they won't be done in the time span. The sauce makes a very generous amount. I now adjust the amounts of the sauce ingredients to make less sauce but I don't change the ingredients themselves. Why should I? It tastes great. Try it as written - you'll like it.

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quickcookie

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Reviewed: Jun. 16, 2007

This recipe turned out really good. I tried a few variations that I read from other reviews, I added chopped garlic to the melted butter, more onion, reduced butter and added a can of drained corn. I'll definitely make this again, but next time I may add broccoli...it cries for something green! Thanks a lot!

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