Comments on: simple potato gratin

By: Jenna

Jenna — Tue, 02 Mar 2010 03:51:45 +0000

Made it tonight with some shredded fennel layered in and some parm on top. the key really was pressing it down half way through.

two things: i used my food processor to slice the potatoes and shred the fennel

and if you don’t want to use cream, half and half is a nice compromise.

One of the best things I have ever made.

By: Jaclyn

Jaclyn — Tue, 02 Feb 2010 22:42:54 +0000

I used half Gruyere and half Parmesan, yummy.

By: Laura

Laura — Tue, 05 Jan 2010 06:37:06 +0000

made this tonight, delicious. Only issue, it was a bit watery when it came out of the oven, it solidified more once it had cooled. Maybe I put in too much milk. Either way, thanks it was a hit!

By: selena

selena — Sun, 03 Jan 2010 07:05:08 +0000

Thanks! This was great. I added a layer of spinach in there and used apple pie cheddar. Super.

By: Jess

Jess — Fri, 01 Jan 2010 00:56:30 +0000

Made this last night to accompany a BBQ and it was delicious! Admittedly I forgot to add the milk until 30 minutes into the cooking time – oops! – so I quickly added it, turned the temperature down until it appeared to have softened the potatoes to avoid burning the top, then flattened it down with a spatula. I used Sebago potatoes (popular in Australia, not sure if you have this variety?) which has white flesh, but they held their shape perfectly. Used simple tasty cheddar in between the layers as we had some fussy eaters as guests. Next time when I make this just for us I will try out the Gruyere. Great recipe!

By: deb

deb — Thu, 31 Dec 2009 15:37:41 +0000

I’d put the whole gratin together, milk, cheese and all, cover the dish in plastic wrap and keep it in the fridge until you are ready to bake it. You can bake it still cold. Hope that helps.

By: Leilani

Leilani — Thu, 31 Dec 2009 15:35:54 +0000

I have a similar question to Pam’s–can you cut potatoes ahead of time to use later? How do you store them so they don’t discolor?

By: Pam

Pam — Wed, 30 Dec 2009 20:26:55 +0000

Do you think this could be assembled ahead of time and then baked the next day? Would the potatos turn black? Or if you baked it the day before, how would it rehead?

By: Elise

Elise — Tue, 29 Dec 2009 08:46:17 +0000

Made this tonight (at 1:30 am!) for an emergency dinner while I cranked out the rest of the very late Christmas cookies.

Oh my gosh. Exactly what I wanted. We had it with a dollop of sauteed baby spinach on top, and it hit the spot like nothing else. When you’re up at 3 am baking cookies, comfort food is crucial! Thanks for the recipe!

By: Lori

Lori — Sun, 13 Sep 2009 04:26:31 +0000

This recipe was brilliant! Just the thing I was looking for to serve at a late brunch.

I didn’t mind the potatoes being a bit thicker than ‘paper-thin’, so I sliced them with the help of my trusty-dusty food processor. Seemed quicker than using a mandolin. I also used 3% milk, and a bit of mozzarella cheese between the layers. It looked beautiful and tasted more delicious than I ever would’ve imagined.

The husband wanted to pick the crunchy top layer off when I took it out of the oven, but I just fed him a cookie and ’shooed’ him out of the kitchen.