Reviewed: May 12, 2012

I made this exactly according to the directions but it was pretty disappointing. It came out very bland and the only thing that was redeeming was that the Gruyere tastes so good. I used really expensive Gruyere but ended up having to throw this out. I couldn't get anyone in my house to eat it! Maybe I'll try again and modify it. I gave it an extra star because I LOVE the idea of using Gruyere instead of cheddar.

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Reviewer:

SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Port Jefferson, New York, USA

Reviewed: May 2, 2012

have yet to get any creamy baked potato dish right, which isn't the fault of the recipe. I subbed a mix of mozza & swiss cheeses, and had to use mostly milk so that may be where the sauce part didn't turn out so well. Does need more seasoning though.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 28, 2012

Thank you for this recipe! We've made au gratin potatoes a number of ways, but this is by far (and away) the best effort to-date. Paired this with a juicy ham for Easter guests and it was the biggest hit on the table. Elegant, easy. the Gruyere cheese is what makes these memorable. I made a mistake and added about a 1/2 cup too much cream (used 1/2 and 1/2), but the ham took longer than expected, so by the time dinner was on, the spuds were perfect.

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Reviewer:

jeannie

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 21, 2012

I wasn't too impressed with this recipe. It lacked flavor and it looked like the cheese seperated or something. I dunno. There just wasn't a creamy texture like I was expecting. I do believe I'll be searching for a different recipe for Potatoes Au Gratin.

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Reviewer:

onetiredmom

Reviewed: Apr. 21, 2012

So decadently delicious! This recipe is perfect for any holiday table because it is so special! Creamy goodness! Thanks for sharing Celeste!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Apr. 21, 2012

These were wonderful! I was looking for indulgent potates for Easter and these fit the bill perfectly. I did sub in cheddar for some of the Gruyere, because the Gruyere was so pricey, but I don't think the sub made a lot of difference. Perfect potatoes for festive meals!!!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Apr. 20, 2012

I'm wondering, based on the fact that this has such a high rating otherwise, if the Gruyere that I purchased at the deli was just too tasteless. There was almost no cheese taste at all. These were good. Thanks for sharing this recipe!!

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Reviewer:

Blaireli

Cooking Level: Expert

Home Town: Grove City, Ohio, USA

Living In: Marengo, Ohio, USA

Reviewed: Apr. 20, 2012

These weren't awful. I just felt they were a little bland and not worth the cost of the cheese you put in.

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Reviewer:

key151

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

Reviewed: Apr. 17, 2012

Exceptional flavor! Wonderful even a few days later!

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Reviewer:

Newly

Reviewed: Apr. 10, 2012

Delicious! Made this for a crowd for Easter. Followed directions exactly but had no time to peel the potatoes so I left the skins on. Took about 45 min in the oven to cook nicely. By the time we ate, the dish was pretty much cooled but there was STILL nothing left of it by the end of dinner! Fantastic! Everyone loved it.

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