Reviewed: Apr. 15, 2012

This will now be a go-to recipe for Au Gratin potatoes. A definite crowd pleaser.

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Reviewer:

myboyjack

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 9, 2012

These were delicious! The recipe needs to be at least doubled so everyone can have enough but they won't last long! Very garlicky and delicious.

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Feb. 17, 2012

What can i say.. these are perfect. I will never enjoy the ones out of the box again. I usally add more garlic then called for but then again I normally do! These are so good we lick our plates clean! These travle very well and reheat amazing. also they cook much faster then it claims usally about 20 mins sooner. but its an amazing recipe a must try!

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Reviewer:

britnimarie22

Cooking Level: Expert

Home Town: Rochester, Washington, USA

Reviewed: Jan. 8, 2012

I sliced these instead of cutting into pieces. I baked them for about 30 minutes with the foil on, then stirred them gently. They looked a little dry, so I added about 1/2 cup more each of cream and milk. I baked them another 35 minutes and added the cheese. I didn't measure, just sprinkled over until it looked good. I baked about 5 minutes more to melt the cheese. We loved them. They were so creamy and good! I will be making these more often!

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Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Reviewed: Dec. 25, 2011

I made these last night for Christmas Eve dinner, they were awesome, cooked perfectly. I did add less garlic, 4 cloves is way too much.

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Reviewer:

jlc10719

Reviewed: Dec. 10, 2011

In case people are looking for a heavy cream substitute, I found this. 3/4 cup milk 1/3 cup butter 1. Melt the butter. 2. Pour it into the milk, and stir. 3. Use in place of one cup of heavy cream. Note: This substitute while not whip. Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

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Reviewer:

TWEETY75

Reviewed: Dec. 9, 2011

This is a nice easy dish with great flavor. I used red potatoes and they came out creamy and delicious. I added extra cheese – but I always add extra cheese; used 1 1/2 C of light cream, and I baked it an extra 30 minutes because I feel the baking time was inaccurate in the recipe. This is a tasty dish that I'll be making again.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Nov. 25, 2011

I followed this recipe closely & thought it was very delicious. My kids didn't like it, they thought it was too garlicky. They have a great flavor and I think the name is fitting - they taste like potatoes you would order at a steak hous.

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Reviewer:

Purplemom4

Reviewed: Sep. 19, 2011

So easy and so good. I didn't have heavy cream so I used all half and half. The garlic was a great touch. I was concerned about no butter in the potatoes but it was not missed. I will make this again for company. I am sure you could tweek this with onion or other veggies as a main dish but good as is.

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Reviewer:

kkmarie

Cooking Level: Expert

Living In: Traverse City, Michigan, USA

Reviewed: Aug. 23, 2011

I am giving this recipe a 3 purely based on taste...it tasted great! I followed many of the suggestions (used the mandoline and soaked in cold salt water, layered with cheese, added spices, etc), and after 60 minutes it was still undercooked! I used a 9x13 lasagna pan, and felt like I only had enough sauce for 3 layeres (I changed the recipe size to 8, since I got potato happy on the mandolin), and the potatos were curling and wouldn't lay straight. There was definitely too much liquid, even after resting. Can anyone suggest what I may have done wrong? Smaller pan maybe?

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