Reviewed: Jan. 17, 2011

This is so yummy! I didn't have bacon or goat cheese, so I substituted canadian bacon slices and mozzarella. Even so, the flavors are wonderful. I can't wait to make this again.

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Reviewer:

sylenah

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Reviewed: Aug. 21, 2010

I followed the recipe exactly as stated and thought it was awesome. Very tasty!

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Reviewer:

Igford

Reviewed: Aug. 17, 2010

I made this as is and it was fantastic! Thanks!

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Reviewer:

bsuever

Reviewed: Aug. 2, 2010

Who knew cheese perference was such a controversial issue, especially in a dish that's basically peasant food. (The best kind in IMHO.) Since there are varieties of goat cheese that range from mild to pungent, and from fresh to aged, the recipe as written leaves a lot a wiggle room. Like saying use a half a cup of cow cheese. And in this recipe, that's okay because it's hard to mix potatoes, cheese and smoked pork without coming up with something that tastes wonderful. I made it with asiago, new potatoes and pancetta because that's what I had on hand. Using maple bacon and sharp cheddar would make it love letter to Vermont. Someone mentioned using feta, I think, which would make it more delicate and I'd probably pair that with Canadian bacon. Onions or scallions can be substituted for leeks. Oregon Golds for a softer texture, Reds for a firmer one. And that's what I like about this recipe. It's all good.

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Reviewer:

MIDCENDEB

Reviewed: Apr. 2, 2010

I deducted a star not because of taste, but because this recipe should list the amount of potatoes by weight, not by quantity since potato sizes can vary greatly. That said, I doubled the recipe, used a 2 LB bag of potatoes, and baked in a 9x3 dish. I didn't have goat cheese or leeks, so used cheddar and one garden fresh shallot. I removed the bacon before adding the shallot and chopped. Once the shallot was cooked to my liking, I replaced the bacon, added the milk and cheese first (to melt and heat up easier) then the potatoes. If I ever have goat cheese I need to use up, I'll try in this recipe, but it tastes great with cheddar.

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Reviewer:

momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

Reviewed: Nov. 7, 2009

This was delicious! Easily the best gratin potatos I have EVER made - this recipe will be my new stand-by for potatos. (I had to rate it 4 stars because I changed a few things - used cheddar as suggested by other reviewers, and because it was all I had on hand, and omitted the bacon since we don't eat pork). I look forward to trying it with goat cheese though - it sounds amazing. Thanks for an easy, yummy recipe.

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Reviewer:

THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jun. 1, 2009

I found this recipe and was intrigued. I decided to make this with ingredients I had on hand: Idaho rather than purple potatoes, Feta rather than Goat Cheese, and Green Onion rather than leaks. I felt these were minor modifications and am pleased to report that this lived up to its name...it is indeed FABULOUS. I was concerned about the lack of herbs and seasonings but it was perfect as written. I did top with fresh chives, from my garden, so that I could take a "pretty" picture. Thanks for this recipe as it is a keeper.

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Reviewer:

5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

Reviewed: Jan. 13, 2009

Despite the review that RotorTrash left (and yes, my taste buds are perfectly refined, so thank you for that), I used cheddar. The chance that a family of five on a budget will have goat cheese is slim to none. It was very, very good and my kids loved it. RotorTrash, I hope to someday use goat cheese, but in the meantime, my very refined taste buds loved the cheddar.

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Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

Reviewed: Nov. 18, 2008

I dont know why anyone would choose to use cheddar in this recipe over goat cheese. The cheddar would take away numerous levels of depth from the amazing flavor combinations in this beautiful gratin. If your taste buds aren't refined enough for goat cheese or you dont have it on hand, dont waste your time. This is one of the best recipes I have found on this site, My ONLY complaint is that it doesnt make nearly enough. I am bringing this to Thanksgiving dinner this year, it is sure to be a hit.

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Reviewer:

RotorTrash

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 3, 2008

I love this recipe! What a great way to use leeks without making soup. I couldn't find purple potatoes so I used a combonation of red and yukon gold, and added shallots. I worried about the cheese, but it was perfect! We couldn't get enough.

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