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.

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.

My husband actually said, "I think these are the best au gratin potatoes I've ever had!"

The flavor is ok. It needs a little more flavor with some garlic or onion powder or something.

Loved it! It was easy to make and a big hit with the family. The fresh rosemary really made this recipe.

Wow, these were really wonderful. I used more fresh rosemary than stated and used fat-free half and half.

I thought these potatoes were very tasty. I would add a littl more garlic next time. Also they took a little longer to bake then stated but I will definately make these again.

I thought his turned out pretty good. Although, I didn't have any fresh rosemary on hand so I had to substitute it with dry. I bet it would have been better with fresh. I also added about 2/3 cup parmesean to the sauce portion so that the dish would be cheesier as we LOVE cheese. It smelled super good while in the oven too!!!!

This was terrific. everyone loved them... nice change.

Not good. Rosemary was overpowering and it was bland.

I made this last night for the first time, with steak and vegetables. They are absolutely delicious, and very easy to make. I substituted fat-free half & half and it didn't change a thing. Great recipe!

I used fat free half and half, but I don't think that's why I'm giving this a three. It was just very bland. It smelled FABULOUS while cooking, but the end result was a little flavorless.

I doubled this recipe for our family Christmas dinner. I modified it by doubling the garlic and rosemary, and by adding a layer of shredded Gruyer (sp?) cheese between top and bottom layers of potatoes, then the parmesean on top. In order to be sure the potatoes were sliced consistently thin I used an inexpensive mandolin slicer set on the thinnest setting. Everything turned out terrific. Rich, creamy, cheesy, and very 'special occasion'feeling. The leftovers stored and heated well over several days, also. Great recipe!

This recipe was very yummy. The only change in my case was it took about an extra 30 min. baking, so if you are planning it for a meal, you may want to allow extra time for baking. Very good texture, rich and creamy. I will make again- excellent with ham.

I used 3 cloves of garlic and 1 cup whipping cream and 1 cup of 1% milk, since I didn't have half & half. It was WONDERFUL! I will definitely make it again.

oh my gosh, everyone loved it, finished the whole pan.. not hard to make at all.

A delicious version of au gratin potatoes. Goes well with a pork roast. I did not change a thing.