Potato Gratin

  • cheflisa Posted: 05/03/10
    Worthy of a Special Occasion

    Made this tonight and it was outstanding. I only had 1 1/2 lbs of potatoes so I scaled the recipe to 6. I didn't have whole milk so I approximated it with a combo of 2% and heavy cream. I also added the garlic halves to the simmering potato mixture which gave it more garlic flavor without it being too garlicky. I probably simmered my potatoes longer than 8 minutes. Be sure to use Gruyere and real Parm. It does make a difference.

  • akjones Posted: 11/09/09
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    Loved it! You do have to let it stand for 10 min. like recipe states so it's not runny. I subbed onions for shallots and added more and used reduced fat cheddar instead of gruyere. Will make again!

  • Laurie18 Posted: 01/16/10
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    I followed this recipe to the letter and my husband didn't like it at all. I know it isn't going to taste like a rich gratin would because there wasn't any cream only whole milk. It worked well and after 10 minutes it did set but not all the way. I will continue to look for a potato gratin that has that rich flavor with less fat.

  • laylaz777 Posted: 12/31/09
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    Absolutely delicious - my only complaint was that it needed more salt. I followed the recipe exactly and it turned out creamy and delicious.

  • SweetLdy Posted: 11/21/09
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    I made this recipe exactly as written and it was fabulous. It does require a 9x11 baking dish, so that the topping is kept in proportion to the potatoes when serving. I didn't need to broil, since the topping browned nicely during baking. I'm making this for Christmas dinner, to accompany prime rib and I'm adding parsnips and doubling the recipe.

  • RSimports Posted: 11/23/09
    Worthy of a Special Occasion

    I had the same experience as a few others. I used a 13 x 9 inch pan and followed the recipe exactly as it was printer. I left sit for 10 minutes and it did VERY little to thicken up/absorb the liquid. The cheese mixture tasted great with the potatoes but that is where the goodness ended.

  • BBChef Posted: 11/07/09
    Worthy of a Special Occasion

    Made this for guests this morning and while they found it tasty, it was NOT at all rich and gooey as recipe stated. Followed the recipe to the letter, used an 11x7 baking dish and after the 35 min. baking time the milk had not been absorbed, at all, although the potatoes were tender. The cheese on top was golden brown, didn't need broiler. I wanted these to be as good as the Classic Parmesan Scalloped Potatoes recipe found on this site but obviously less fat content. Maybe next time bake in 9x13 pan???

  • chris08226 Posted: 11/13/09
    Worthy of a Special Occasion

    I found this recipe to be very bland and BLAH for lack of a better word. It was definitely not worth the effort. The potatoes did not get creamy at all and the overall taste was extremely plain. If I wanted to eat plain potatoes I would bake them in the oven, boil them or steam them, not take the time to make this gratin recipe.

  • laurenpourcho Posted: 11/17/09
    Worthy of a Special Occasion

    I thought this was pretty good. It tastes healthy, but thats why it is in Cooking Light, right? I served it with red meat and veggies, so it wasn't the star of the meal, but a good compliment. I also used reduced fat cheddar and I added cheese between layers instead of just on top, so I thought it added flavor. Also I would let it sit for longer that 10 minutes because it is really hot and it makes it less "soupy"

  • Ventnor303 Posted: 03/26/10
    Worthy of a Special Occasion

    Absolutely delicious, always creamy and we don't salt things to much so no adjustments had to be made. My go-to potato dish!

  • JessicaLuu Posted: 06/08/10
    Worthy of a Special Occasion

    This was terribly bland. The sauce was very watery and flavorless. The topping was good, so that was all we ate. There are much better gratin recipes here, so don't waste your time.

  • tefawefa Posted: 09/09/11
    Worthy of a Special Occasion

    I think the key to the gooey texture might be bringing the potato mixture to a boil when it's on the stove. Then I removed it from the heat and stirred in the Parmesan. Then I did the rest of the recipe as it's written. I think it's a pretty good side dish and an OK main dish for our vegetarian nights.

  • teacooking Posted: 02/10/12
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    This recipe has potential, with just a few tiny tweaks. First of all, it needs more salt which is typically of CL recipes. Also, I sauteed about 1/4 cup of shallots in 1 TB butter prior to adding the milk and next 5 ingredients. And, finally, I added about 3/4 cup of gruyere cheese to the potato/milk mixture (off the heat) and melted it, before adding it to the pan for baking. So all in all, I would make this again - with these changes.

  • TriciaS Posted: 03/19/12
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    Rate 5 stars with changes. Read other reviews and made these additions & changes: 2 1/2 cups 2% milk, 3/4 c chopped onions/shallots, 3/4 t salt, added 1 t minced garlic and 1 T butter to potato mixture. Cooked exactly as recipe read. My husband & I agreed these were some of the best potatoes we've had! Lots of flavor with the cheeses. Good fresh grated cheese makes all the difference!! As others stated, these browned without putting under broiler and were thick & creamy after standing. Absolutely will make again.

  • SingingGourmand Posted: 12/30/12
    Worthy of a Special Occasion

    Once again, the test kitchens at CL figured out how to make something healthy without tasting like it -- it was delectable! I agree with other reviewers; the pan size is key. A few changes: "discard garlic" is not a phrase we understand in our house, so I minced it and added it with the shallots (I used about 1/4 cup). We layered in a cup of diced ham to make it an entree. The freshly grated nutmeg is remarkably flavorful -- I was surprised how prominent it was, even with just a dash. We warmed the leftovers and topped them with fried eggs for a delicious brunch the next day. This one will happen again for sure!

  • EllenDeller Posted: 08/19/13
    Worthy of a Special Occasion

    This was truly delicious, but I made it without butter and with 2% milk--it doesn't need a glob of butter or whole milk to be wonderful! I also used budget-friendly and lower fat swiss in place of Gruyere. I did not find it necessary to broil it, which was lucky because my glass baking dishes aren't broiler safe. Served as a side with some simple baked chicken and a salad of butter lettuce, red onion, and orange slices.

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