Reviewed: Nov. 19, 2010

this potatoes are always a hit whenever i make it. it's one of my favorite side dishes; goes great with swedish meatballs! however i only put very little brown sugar

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Reviewer:

msmaria

Reviewed: Aug. 17, 2010

I'm not sure about this recipe. I like cheesy scalloped potatoes, this has a very different distinct flavour. I will make it again but not often.

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Reviewer:

Bernadette

Cooking Level: Expert

Reviewed: May 2, 2010

My family LOVED these! They've officially replaced the traditional Au Gratin potatoes served at our holiday meals. Thank you!

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Reviewer:

JaimeeJ7

Cooking Level: Intermediate

Reviewed: Apr. 15, 2009

Was very nice, although a little too sweet. I would make it again but add less sugar.

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Reviewer:

WENCH01

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Jan. 27, 2009

These were amazing. My family and I loved them. I added more rosemary because we love it in my house. Although this doesn't look so beautiful reheated, it tastes even better the next day. Please try it. You won't regret it.

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Reviewer:

Ivy

Reviewed: Mar. 2, 2007

Great recipe! Good as a side dish for almost anything.

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Reviewer:

MARIBEL86

Reviewed: Dec. 25, 2006

Simple and tasty This was quick and very easy to prepare. I have made it a couple of times with rave reviews (I did not use sugar to carmalize onions). I added some cubed ham, cut back on the rosemary and made a one dish dinner. I made it today to go along with a rib roast for Christmas dinner.

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Reviewer:

Christy R

Reviewed: Oct. 27, 2006

I liked it, but it wasn't for everyone. However, the aroma was amazing.

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Reviewer:

Amanda

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Sep. 16, 2006

Very time-consuming but definitely worth it! I made these as part of my Dad's birthday dinner and he loved them! Fresh rosemary is waaaay better than the dried stuff - you won't get the same flavour without it. Excellent.

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Reviewer:

Katerina

Reviewed: Apr. 24, 2006

These were okay, but I didn't really think they tasted that great for the amount of work involved. To help with the fat content I cut the butter to 2 T and added a tiny bit of olive oil. I also used fat free half and half rather than heavy cream. Maybe if I had added the extra fat in it would have helped. It wasn't that they tasted bad, they were just okay.

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