Reviewed: May 25, 2012

Excellent recipe!!!!! Will be making again!!!

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Reviewer:

AndreaBrown

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Home Town: Brazil, Indiana, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Apr. 9, 2012

This dish was amazing. Literally, my family & I were jokingly calling them "crack potatoes"!! I followed the recipe exactly until just before baking. I used a large glass pan & when I put the potato mixture in the dish I topped them with parmesan cheese (quite a bit), crumbled goat cheese (4 oz), cooked crumbled bacon pieces & more fresh rosemary. I cooked them at 350 for 50 minutes & they came out wonderful! Not a bite left after Easter dinner yesterday! Definitely a keeper!!

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Reviewer:

danaleotx

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Cedar Park, Texas, USA

Reviewed: Jan. 17, 2012

Very good. Made as directed but used dried rosemary as that is what I had on hand. Next time I will use fresh rosemary. I used a mandolin to slice the potatoes very thin. I served this with prime rib for Christmas dinner. My husband couldn't stop raving about the potatoes. Thanks for the recipe.

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Reviewer:

Jennifer B.

Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

This was a great recipe. I used less flour for the rue and added more rosemary.

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Reviewer:

jkstein123

Cooking Level: Expert

Reviewed: Jan. 10, 2012

Heaven in a casserole pan!

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Reviewer:

kmf18914

Cooking Level: Expert

Home Town: New Fairfield, Connecticut, USA

Reviewed: Jan. 3, 2012

I cut some corners and that might be why we didn't like it. We used 1% milk instead of half & half, garlic powder instead of a clove of garlic and dry rosemary instead of fresh. So if you are going to try it, make sure not to cut the same corners I did. I don't think I would say it was gross the way we did it, just very bland! We won't try this again.

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Reviewer:

briblee

Reviewed: Sep. 30, 2011

Not my favorite. I didn't like the flavor and the consistency of the sauce.

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Reviewer:

cas378

Reviewed: Sep. 24, 2011

I love this recipe. I have fixed Au Gratin potatoes for years and this one is by far the best. I will caution however do NOT exceed the recipes amount of rosemary and if you are using dry use only 1 teas. many cooks thinks think that more is better with herbs but rosemary can be volitile, one reviewer said her dish tasted like "pinesol" that's because of too much rosemary. I have taken many cooking classes in Italy and one of the helpful hints is always to go easy on the rosemary. Thanks for submitting this recipe!

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Reviewer:

elizabeth32

Cooking Level: Expert

Home Town: South Lake Tahoe, California, USA

Living In: Falmouth, Maine, USA

Reviewed: Aug. 18, 2011

As I am writting this, I have the leftovers of this dish in the oven with another potato added to it. This dish is a FANTASTIC creation. I have never made au-gratin potatoes but from the Better Homes and Gardens cookbook that I have had since I got married 38 years ago. Now, This is my go to recipe for potatoes when I have guests or I just want GOOD potatoes. My hat is off to Jean Minner!! WAY TO GO LADY!!

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