Country Potatoes au Gratin

  • cannonbeach Posted: 12/03/08
    Worthy of a Special Occasion

    An absolutly incredible amazing recipe Country Potatoes au Gratin is an incredible amazing recipe that I know your friends and family will love I know I love it.

  • KLStorck Posted: 04/12/09
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    I did not care for these potatoes. Even with the 2% milk and cheddar cheese I didn't think they were creamy at all. They seemed gloppy rather. Not a fan this time.

  • emilymaia Posted: 11/11/10
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    Great recipe! Easy and delicious. Adjustments: I substituted whole wheat flour for the white flour, and used skim milk instead of 2%, and used reduced fat cheese, and skipped the ham. I also added 2T broth powder for more flavor, and a dash of chipotle powder for a bit of kick, and 1 cup of shredded carrots for color and nutrition. Wonderful!

  • ingrid7 Posted: 12/27/10
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    I followed the recipe, but omitted the ham and served as a side dish. I agree with the other reviewers who said that it came out a little watery. However, I thought the potatoes were pretty good, aside from being pretty bland. Next time (or to spice up the leftovers), I'll probably add more cheese and more spices so it's not so boring.

  • Phillygirl2 Posted: 01/28/13
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    This was awesome. I halved the recipe and it still made enough for 5 or 6 servings. I added 1/2 teaspoon cornstarch, but next time will add more - it was still a little thin. I also added the grated carrot as suggested by emilymaia and will definitely keep the carrot as part of the recipe.

  • Rigatoni Posted: 03/10/13
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    I used skim milk, and because I ALWAYS burn milk when I cook it on the stovetop I cooked this over low. It took about 30 minutes for the cheese to melt, but the sauce got pretty thick. Letting it stand after cooking was also key to a thicker sauce. It was pretty bland though, green onions would have helped. I'm wondering if I can't re-work this into some kind of baked potato soup....

  • EleanorCook Posted: 12/16/12
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    My husband and I both liked this. Great way to use up leftover ham. The soupy/watery problem is reduced by using slightly less milk and making sure the sauce thickens up nicely before adding the other ingrediants. I also used a little broth along with the milk, which gave a flavor boost. Also feel free to substitute or mix in other types of cheese, depending on what you have on hand and what you like.

  • Heidelind1 Posted: 06/16/13
    Worthy of a Special Occasion

    I've made this a few times now. Once I used chicken instead of ham. Good. Another time I used feta and Gorgonzola. Good. It's just good:)

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