Rosemary Au Gratin Potatoes Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jan. 1, 2007
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!
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 24, 2006
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.
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Reviewed: Dec. 11, 2006
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.
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Cooking Level: Intermediate

Living In: Sammamish, Washington, USA

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Reviewed: Nov. 13, 2006
oh my gosh, everyone loved it, finished the whole pan.. not hard to make at all.
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Cooking Level: Beginning

Home Town: Mill Valley, California, USA
Living In: Santa Cruz, California, USA

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Reviewed: Oct. 28, 2006
A delicious version of au gratin potatoes. Goes well with a pork roast. I did not change a thing.
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Photo by Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA
Living In: Ann Arbor, Michigan, USA

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