"These are the easiest, creamiest potatoes au gratin I have ever had... YUM!" — Celeste
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Yukon Gold potatoes, peeled and very thinly sliced
heavy cream, divided
freshly ground black pepper to taste
freshly grated nutmeg to taste
freshly shredded Gruyere cheese, divided
The following is my review for this outstanding recipe that I reviewed when it was still a personal recipe. Reviewed on Nov. 22, 2011 by Avon
Thanks Celeste for the perfect, perfect au gratin potato recipe. Such a simple and yet elegant taste. Easy to put together and whatever you do, don't skimp on the ingredients. Use fresh ground nutmeg, the heavy cream, the yukon golds, and most of all the gruyere. It's not everynight of the week anyone needs to splurge on something so decadent, but for a special occasion or to make a meal memorable, just do i t. You won't be sorry.
These weren't awful. I just felt they were a little bland and not worth the cost of the cheese you put in.
Potato perfection. I chose to slice my potatoes a little thicker, perhaps between 1/8 and 1/4 inch, and only boiled them a few minutes to ensure they would not be reduced to mush. I’d do so exactly the same next time. These are, indeed, rich and creamy and develop a beautiful and extra delicious golden brown crust as they bake. I loved the subtle flavor of the nutmeg (fresh does make a big difference I believe), which was an ideal choice to enhance, just slightly, the flavor of the potatoes as well as that gorgeous Gruyere cheese. Not only were these a decadent taste sensation, they were remarkably easy to assemble as well – no sauce to prepare, just layer cream and cheese! After sampling these it will be interesting to see if I ever go back to traditional au gratin potatoes prepared with cheddar again.
Recipe Group selection 3/17/12. My only deviation from the recipe was using Jarlesburg in place of Greuyere, which was $21.99/lb. This was so good with the lesser cheese, I can just imagine it as written. Celeste, this is another winning recipe, thank you for sharing it with us.
Celeste...these potatoes are so yummy! Quick to put together and so creamy, my family loved this dish. I nearly broke the bank on the Gruyere but it was so worth it!
Made this for Recipe Group...This is potato perfection!!! I could not believe how easy this was to prepare and the end result was fantastic...everyone RAVED! I had planned a different potato recipe and at the last minute decided on these, so I had already had whole, boiled potatoes, so I just peeled them, sliced them thin and proceeded w/ the recipe. I seasoned them w/ some garlic powder and salt (as well as the pepper and nutmeg) to compensate for what I did not do during the boiling, which worked out fine. Also, and I know this is major, so PLEASE forgive me, but I actually only had a very small amount of Gruyere on hand that my mom gave me, so I did end up using some creamy Irish white cheddar (Ballyshannon) as well, and it went perfectly. These were so creamy and flavorful...a real hit at dinner. I will def be making these again and again (probably subbing cheeses as needed, lol). Thanks, Celeste, for this wonderful recipe. :)
Recipe Group Selection: 17, March '12 Oh my goodness is this a great potato recipe! I halved the recipe, but wish now I would have made the full recipe. I've never had, nor purchased Gruyere cheese (quite expensive at $15.98 lb.) but it was so worth it! Lucky for us, I still have enough cheese left to shred and make another half batch. Thanks Celeste for sharing - this was a great pick this week.
Great recipe. It is expensive to make & loaded with calories & fat. However, it is a wonderful recipe for holidays & special occasions. I did a trial run last night to taste the outcome (made it exactly as written) & it was terrific !! Will be making again for Easter dinner & will probably not make again for many months. Wonderful recipe, the best au gratin potatoes I have ever tasted !! Yummy !!
* Percent Daily Values are based on a 2,000 calorie diet.
Rich and Creamy Potatoes Au Gratin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 180
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