Reviewed: Oct. 5, 2009

We really enjoyed this and it was a lot simpler than I thought it would be. Great tasting too. I think I probably used more rosemary than was called for, also used some powdered adobo seasoning to kick it up a notch. We are stuffed! Will definitely make it again.

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lsimon99

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

Nothing spectacular. A bit too bland for my taste.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Aug. 24, 2009

SOO GOOD! This will be my go to potato casserole from now on. My preferences: I wanted larger cubes of taters instead of slices so I preboiled them whole and skinned and chopped them before adding the sauce. In total I used about 3/4 C of shredded parm, added 1/2 C to the sauce (yum!) and sprinkled about 1/4 C on top. I used seasoned salt instead of regular (for color) so I increased it to 1.5 tsp plus I sprinkled some on top for more color. I didn't add the cheese to the top until after baking for 45 min covered which was good because I was able to blot off some of the oil that had risen to the top first. I then put back in the oven on broil for 10 min to melt the cheese and brown the top. Was really good! Next time I may use 2 cloves of garlic since I love it. Thanks for a great recipe without canned soup!!!

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Aug. 15, 2009

Oh, so good!!! I will definitely add this my repertoire.

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McMommy0407

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Reviewed: Aug. 8, 2009

These were absolutely yummy! They were a nice change of pace from the cheesy scalloped potatoes we usually have. These potatoes were creamy and loaded with flavor! I used the fat free half and half and was thrilled with the results! I also did as another reviewer suggested and steeped the rosemary in the sauce mixture. This added a pleasant rosemary flavor to the dish without overpowering it. So delicious!

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Nancy M.

Cooking Level: Intermediate

Home Town: Springville, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jul. 17, 2009

Fabulous dish...didnt change a thing.

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Kitty1970

Cooking Level: Intermediate

Home Town: Twinsburg, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 25, 2009

An excellent recipe. My Whole family loved it. I did make a small change though...since i didn't have the half & half. I substituted it with 12oz of sour cream and a can of chicken broth. my family is a big fan of garlic so i doubled that too, but I'm sure it would have been terrific just following the origional recipe.

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jonathan

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Reviewed: Jun. 24, 2009

My husband really liked this but I just thought it was okay. There are much better potato dishes out there, but if you love rosemary I'd say you would love this!

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lorig23

Cooking Level: Intermediate

Home Town: Winchester, Tennessee, USA

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Reviewed: Jun. 2, 2009

everyone loved this dish. even the kids. easy and tasty. hint of rosemary really makes it!

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sls

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Reviewed: May 22, 2009

Made this for a side for young adults for chicken on the grill. They loved it. Put a good finely grated cheese on the top. I used one bag of yukon gold potatoes sliced thin and put in a pretty shallow large casserole. For double recipe expect much longer cooking time. Don't take foil off until at least an hour into baking. The kids loved it. I used the fat-free half/half as well.

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yogadea

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Reviewed: Apr. 11, 2009

really great recipe. instead of adding the chopped rosemary, i steeped several sprigs of rosemary in the cream for about 15 minutes (careful not to boil the cream). it was wonderful!

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KJC0922

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Reviewed: Apr. 11, 2009

These potatoes ended up tasting good, but I gave them 3 stars because if I hadn't added 2 extra cloves of garlic, extra parmesan cheese, sauteed onions and some shredded mozz cheese on top right before the potatoes were done, I don't think they would have had much flavor. I also had to redo the rue/roux because the amount of flour the recipe called for was way too much. It just ended up being a big clumpy mess. Overall though mine turned out pretty good and I cut some of the fat by using fat free evaporated milk instead of half & half. I will make these again, but with the modifications I had to make!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: Apr. 8, 2009

This was a huge hit when I made it for my parents, brother and sister-in-law! More than one person called it "spectacular", and "the best au gratin potatoes I've ever had". I followed some of the other commenters' advice and prepared it in layers, adding some Swiss cheese. I also used whole milk instead of half-and-half, and used crushed garlic instead of minced. I found the cooking time came out to about 2 hours though, that was the only problem. I'll definitely make this again!

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Danielle

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Reviewed: Jan. 18, 2009

Great expectations for this recipe resulted in great disappointment. Hubby said it best with "these taste like rosemary flavored moosh."

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 7, 2009

These are great! Will make again and again.

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DANFAN00

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Reviewed: Aug. 4, 2008

Ok...OMG! This is a great recipe. I added on it a little due to the reviews about it being bland. I made it per directions (subbing 1 cup of fat free half & half instead of 2 full fat), then I layed half of the potatoes out, sprinkled 1/3 cup parmesan, and 1/4 cup crumbled goat cheese. Layered the rest of the potatoes, and topped with the other 1/3 cup parmesan, and more goat cheese. Also, I cooked them for what it said, but at 400 (because that is what my meatloaf was cooking at), and it was fine. My husband thought these were divine!

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jun. 20, 2008

These usually take a bit longer to cook than it says in the recipe, but that could have to do with the fact that I don't actually measure the thickness of the potatoes.

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Jenny

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Reviewed: Apr. 10, 2008

This was an excellent dish. I made two small changes; I added about a tablespoon of crushed red pepper flakes with the other seasonings, and I topped with grated cheese in addition to the parmesan. Very very satisfying.

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