Gratin Dauphinois (Scalloped Potatoes with Cheese)

I melted the butter in a small pan, added about 1/4 cup chopped onion. Then I added a little flour and added the milk and allowed to thicken. I then alternated the layers with potatoes, sauce & cheese. Put some paprika on top for color. It was great.

Have made this recipe many, many times but hadn't read the reviews until just before I made it most recently. I used a mandolin for the potatoes this time, and used 1% milk because I happened to have it. Not sure exactly what made the difference but the final result looked much more appealing without the separation of milk and cheese as mentioned by another reviewer. Everything just melded a little better. Either way the potatoes are so delicious and it's exciting to be able to give it that extra kick of improved presentation thanks to other reviewers.

Been making this dish for years - AMAZING!

The dish looked delicious, but it fell a bit flat for me. The cheese sort of separated & liquid was left on the bottom. I do think it has potential, but probably won't be something I regularly make.

Love it! I sprayed dish then used minced garlic, smeered around bottom of pan and left it in pan. Used Yukon golds, left skins on, used Irish cheddar, and added some dollops of Brie on top. Yummy!

These are great! I used Yukon gold potatoes and the left over garlic in the milk as suggested by other reviewers. Great flavor and not too rich. My whole family loved them-will make again - maybe this week :)

Borrowing from prior reviews, I used Yukons and the mandolin to achieve thin and even slices. Toss the crushed or minced garlic into the melted butter, so you are drizzling extra garlic in the potatoes. Sadly, I had no Gruyere, so I used Swiss, and increased the amount slightly. Salt and pepper very liberally between layers. I finished with a grating of nutmeg. This was delicious and pretty.

This dish was amazing!!!

Delicious. Yummy. I was daydreaming about scalloped potatoes on an afternoon run, and this pleases. I live in Belgium, and I had picked up some Alpine Gruyere from a local cheese shop and wanted to put it to good use. The marriage of potatoes, cheese, and milk is perfect for any cold evening heading into fall. I used olive oil instead of butter and Cajun seasoning (mostly because I am a bit homesick). This was devoured. I served this with a mixture of white beans, Swiss chard, and tomatoes seasoned with truffle oil and smoked paprika.

This is awesome. Maybe up amount of the garlic. So easy and quick. Suggest less number it serves because it is so good, everone will have seconds or thirds!

This recipe is so much better using Yukon Gold potatoes and made very simple by using a mandolin to slice the potatoes. The Gruyere cheese is a special treat as it is rather pricey but so worth it in this dish! I follow the recipe to the letter and it turns out wonderfully each and every time.

I used this recipe as a basic guideline (ie: I changed a lot of things!), and the final product was VERY tasty! What I did different: Russet potatoes, cheddar cheese, 2% milk, halved the recipe and baked it in a pie plate. It's a pretty basic recipe that allows for a lot of wiggle room, so go ahead and try different things and add your touch to it - it will be yummy!