64 Reviews of Au Gratin Potatoes

From: fawn512

On Aug 19, 2006

yum! i only use 1 cup of cheddar. And reduce the milk to 3 cups based on the reviews. I thought it wouldn't be enough, but it was just right. Very creamy. It reminded me of macaroni and cheese

From: AQueen

On Apr 8, 2007

Turned out quite good! Too much sauce so I pulled some to the side and plan on making macaroni and cheese with it. I made these as directed, except added garlic powder instead of garlic. I served this with Easter Sunday ham and it was quite good I suggest halving the recipe, as it makes enough to feed a small army! Other than that...the only thing I did differently was sprinkle some parsley flake on top for added color. Quite yummy. Give them a try!

From: Jenn Z.

On Apr 7, 2008

OMG! If you are reading reviews trying to figure out which of the million au gratin recipes to use, then stop searching, get into that kitchen, and MAKE THIS! I have made several of the au gratin recipes here on recipezaar and this one is the best. The only thing that I did differently was to use a mandolin slicer to slice the raw potatoes into thin slices and then boiled them. Then I drained them and put them into the baking dish and poured the sauce over it so that the potatoes didn't fall apart. (I did it this way because I was very short on time!) In short, stop searching and start cooking. This recipe is FANTASTIC!

From: NikkiCollegeGirl

On Aug 24, 2004

Oh my gosh!!! Amazing potatoes! I made these last night for my boyfriend's birthday and they were incredible! He doesn't like parmesan cheese, so I used shredded romano instead and it was just delicious! I also used 3 cups of milk instead of 4 cups and it was just perfect! Everyone that ate the potatoes raved about them. I WILL DEFINITELY make these again! scrumptious!!!

From: JoJoStar

On Feb 15, 2007

This recipe was so good Stacey! My family and I loved it. I only had skim milk and I knew for sure using skim milk would not give me the best result. So I used half skim milk and half sour cream...AMAZING. Everything else I did exactly the same. Thank you for a wonderful recipe!

From: Chef #424810

On Mar 15, 2008

Delicious - I used Yukon Gold potatoes and peeled and cut them in chunks to shorten cooking time - sliced after cooking. I used 3 cups of milk instead of 4 and let the milk and flour/butter mix thicken for 5 minutes before adding cheese (stirring constantly). I also used 1-1/2 cups of cheddar and 1/2 cup of gruyere to add some extra flavor - yum! Thanks for a great, easy recipe I will use again.

From: FranniePants

On Nov 21, 2008

4 stars because this recipe needs a tune-up imo. First it doesn't say anything about boiling the potatoes so I didn't which was a mistake. Second the potatoes are too thick if you cut them into 1/2 inch pieces. Third 4 cups is too much milk as other people have said but I didn't read the reviews until the dish was in the oven already. Good basic info but I think someone should post this with the changes already in the recipe.

From: CJA

On Mar 10, 2004

Delicious! Made this for dinner last night and we ate the leftovers for lunch today! The addition of the parmesan in the sauce was great! Will try reducing the amount of milk next time as it was a little soupy, but overall taste was great!

From: elegantgypsy

On Jan 6, 2007

SOOOO YUMMY!!! Used less milk like the others suggested and turned out perfect. Looking forward to the leftovers tomorrow. Thanks for this one, straight into the cookbook!

From: Megyeah

On Jan 16, 2006

I cut the potatoes very thin and they were done in approx 40mins. I used heavy cream in place of half & half (what I had in fridge). They turned out very cheesy, creamy and yummy!