Comments on: Creamy Potatoes Au Gratin Recipe & Full Picture Tutorial!

By: Hsin

Hsin — Thu, 11 Mar 2010 16:43:28 +0000

Very tasty looking gratin dauphinois. This is a dish that we have to have at our house too, although I’m the only one in the family who knows how easy it is. I too always rub the dish with garlic and use sea salt and freshly ground pepper.
But I haven’t tried cracking the cream crust. It never caused me a problem before, but I’ll try it and see how it makes a difference.

By: caitlin

caitlin — Thu, 11 Mar 2010 02:34:38 +0000

These are the BEST potatoes!!! Made them for Christmas- everyone loved them!!! I am going to make a double batch for Easter, so I have enough for leftovers!!!
Thanks!

By: Heather @ (The Single Dish)

Heather @ (The Single Dish) — Fri, 05 Mar 2010 16:40:01 +0000

This looks delicious. Such a pretty dish, and tasty I am sure!

By: scruz

scruz — Sun, 27 Dec 2009 05:13:16 +0000

hi. i used your recipe for christmas day dinner and it was unbelievable. we had the remainder tonight leftover and my hubbie liked them even better. i got a mandolin for christmas so it made quick work of the yukon golds. thans so much as it gave me the confidence to have them as the main side to the boneless leg of lamb i made for hubby’s family. a big success…and they were beautiful.

By: Anne

Anne — Fri, 25 Dec 2009 20:49:38 +0000

Very, very good. I added a touch of Gruyere cheese on top; not too much, just enough to scatter on the top. The first time I made it I left the cheese off; and found the potatoes just a bit salty. This is individual taste though. No problem, just don’t add as much! Definitely lower the salt, though, if you add a bit of cheese.

This was a real winner at my garden club pot luck.

By: My First XMas Dinner

My First XMas Dinner — Fri, 25 Dec 2009 01:46:52 +0000

Thank you so much for posting this recipe, it looks absolutely delicious. I’m making it right now! Hopefully it turns out just as delicious as yours did! I’ll keep you posted!

Thanks and Happy Holidays!

By: Kristen

Kristen — Thu, 24 Dec 2009 23:26:12 +0000

Thank you and Merry Christmas.

By: White on Rice Couple

White on Rice Couple — Thu, 24 Dec 2009 22:46:46 +0000

We’ve never tried it by par-boiling the potatoes, so we aren’t 100% sure on this, but…
Usually we would bake it now & re-heat it the next day. We’d slightly under-bake it, so when reheated, the cream will have absorbed the perfect amount and the potatoes aren’t over cooked & dried out the top. We bake the day before because if the raw potatoes are left exposed to air they will start to oxidize and discolor. Since you par-boiled them, I’m not sure you would have that problem. If I was in your place, I think I would still bake now, under-baking by about 15 minutes, (baking times will also be less since you par-boiled the potatoes) then re-heat to finish on Christmas. Hope that helps. Have a great Christmas.

By: Kristen

Kristen — Thu, 24 Dec 2009 21:02:27 +0000

12/24/09
I am doing this ahead of time for Christmas Day dinner. I have parboiled, sliced, seasoned, and layered the potatoes. May I add the cream and keep it in the refrigerator overnight and cook tomorrow? Or just bake and reheat tomorrow. It really looks scrumptious and we all can’t wait to try it. Thanks

By: Rachel

Rachel — Thu, 17 Dec 2009 02:51:35 +0000

I stumbled upon your website by accident while looking for a recipe to try. I had never made potatoes au gratin before, and the pictures really drew me in!! I made it and I could not believe such a thing could come out of MY kitchen!! My roommate, who, as a rule “does not like potatoes au gratin” ate more of them than I did!!! This recipe now has a permanent page in my personal family cookbook. Thanks!!!