recipe reviews for:

Potatoes and Carrots Au Gratin

“I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.”

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Reviewed: Jun. 8, 2009

I read the other comments and parboiled the potatoes and chilled them before slicing and baking. Cooked in the allotted time once that was done. My family liked it but I feel it needs more flavor. Will add a bit of seasoning next time.

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Reviewer:

Elle P.

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 8, 2007

Potatoes did not cook in the designated amount of time. I added more cheese to the top and put it in a shallow baking dish, 9x12x2. Baked for an additional 20 minutes @ 350F.

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