Comments on: simple potato gratin

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.

By: LCS

LCS — Sun, 30 Aug 2009 22:41:51 +0000

Thank you for the recipe.

I made this a couple of nights ago, and added in a layer of sauteed Chinese spinach (with onions) and another layer of sauteed enoki mushrooms (again with onions). I used havarti, gouda, and cheddar cheese, since it was all I had in my fridge. Finally, I used skim (non-fat) milk (as I always do whenever a recipe calls for milk) instead of homo (whole) milk.

I hate placing salt into any food I make, but this time I placed in the salt as generously as I could. I used kosher salt. (I didn’t even know my kitchen had kosher salt!)

Tasted great as all your recipes do.

Thanks again.

By: Judi

Judi — Sat, 22 Aug 2009 01:23:43 +0000

I’ve tried every Gratin recipe I can find. I consider myself an excellent cook but these always end up getting tossed. My cream/milk always curdles/separates. Why? Can anyone help me with this? I can’t stand to feel defeated. Oh…the recipes I’ve tried are all “no-fail” recipes. LOL Help! :)

By: deb

deb — Sun, 09 Aug 2009 17:26:44 +0000

Whole milk is recommended for better flavor/coating, but it doesn’t mean you cannot use whatever milk you prefer.

By: Jess

Jess — Sun, 09 Aug 2009 05:16:21 +0000

This looks really yummy, I’m definitely going to try this when I get the chance. When you’re using milk, does it have to be whole milk? Or can you use reduced fat milk, too?

By: deb

deb — Wed, 15 Jul 2009 01:16:21 +0000

The recipe says a 9×12 dish. No reason to buy anything special for one recipe! Just use what you have around.

By: Hannah

Hannah — Wed, 15 Jul 2009 01:05:36 +0000

Hi, Deb! I was just wondering, since I don’t own a gratin dish, could I substitute a Pyrex or aluminum pan, or should I go out and buy something? How big a dish am I looking for?

By: Gabi

Gabi — Wed, 06 May 2009 18:01:34 +0000

I’ve had good luck with Russets too – they don’t crumble that much in the end. Also tend to go around adding any milk or cream or cheese to my gratins – inspired by Julia Child’s version that calls for broth instead.

Also the nutmeg is a traditional MUST in the gratins.

Gabi @ mamaliga.

By: Dancer who eats

Dancer who eats — Mon, 04 May 2009 14:46:14 +0000

So I made this and it was good but the top was a little dry. Probably my fault but good otherwise.

By: Maggie

Maggie — Thu, 30 Apr 2009 00:47:26 +0000

I just finished dinner, where I served this with cornmeal-crusted tempeh and sauteed kale. Oh my god. I rarely make anything this rich, but made this with heavy cream and couldn’t even believe how delicious it was. I used some cheese I’d bought for snacking, a tomme variety that’s really pungent. It was perfect. I was in a rush, so cooked it at 400, and it was done in about forty minutes. I can’t wait to make this for guests!