Gratin Dauphinoise (Scalloped Potatoes) recipe. I didn't have a mandolin so used the thin slicing blade on my food processor. As one reviewer pointed out, potatoes should be barely covered with liquids otherwise the top slices will dry out. Mine took more time in the oven than 4. I made 1. 5x recipe which I baked the day before.

Popped in oven to warm up and added cream last 2. Wasn't soupy but I think I over baked as the top was more brown than golden and my cream curdled. Still tasted great but not the same presentation. I liked it b/c it's not as rich as the cheesy versions.

Paired well with my Easter ham. I am thinking about making this.. I want to make as much ahead as I can. Do you make this whole recipe or is there a point you stop? Is it good for freezing if made a couple of days ahead? Use heavy cream instead. Much thicker sauce!

Gratin Potatoes Recipe

And add a thin layer of shredded mozzarella cheese between the layers. Delish!! I will never understand why people make changes to a dish then rate it lower. I don't want a rating on your dish.

I am giving it a four to offset the two given by Lake. Perch. Please just rate the recipe as given.

Gratin Potatoes With Creme Fraiche

Cheesy Potatoes Au Gratin / Scalloped Potatoes made in the pressure cooker! Thinly sliced potatoes in a creamy, cheese sauce with a crisp topping. Get Potatoes au Gratin Recipe from Food Network. Bacon Cheddar Beer Potatoes Au Gratin are your favorite rich and creamy potatoes taken to a whole new level with bacon, cheese and beer. Egg Noodles.

Otherwise reviews are meaningless. I've followed this recipe to a tee twice and it got raves from my dinner guests both times. It's so simple, looks elegant and tastes comforting. I agree, the milk and cream add a subtle cheesy flavor. It paired perfectly with my coffee- rubbed grilled steaks. Well, now I've made these scalloped potatoes.

But I really didn't follow this recipe well, because A. I added salt to the other seasoning. I also added bay leaves when I B.

And C. I took on board all of the concern over the liquid that wasn't baking in to the potatoes. Since yellow potatoes are generally waxier than russets, I grated one entire potato into the cream mix before pouring this into the casserole. So, different seasoning, heating the cream mix, and adding a thickner.. But my new version turned out very nicely. I haven't made this yet, but I'm trying to understand.. I'm not seeing any salt in the ingredients list. Very nice, I sliced both potatoes and leek on my Cuisinart.

Quick and easy. made in advance and reheated, served with glazed ham. Taste was fine but my family and I really weren't fans of the watery sauce that doesn't get absorbed by the potatoes. I put this in the oven twice, once for the initial cooking and again just prior to serving and that still didn't help. Taste was OK but really this is only an option if you require a gluten- free recipe. Unfortunately I didn't have a great experience with this recipe. Not only did I have to cook the potatoes for about 4.

Maybe I'm just not a fan of this style of potato? There was way too much milk = soupy potatoes. This recipe is fantastic, but I've found that I have to make some tweaks in order to make it work. Also, since I make it all the time, I'll come up with some tweaks some of you may be interested in. For one, I don't know if it's just that my white pepper is outrageously strong, or if this recipe simply calls for too much, but I've had to cut it down to only 1/8 tsp. I think this may be my pepper, but I can't imagine how it could be THAT much of a difference).

Also, the cook time is quite different for me. I find that it needs to be baked for a few hours at a lower heat before being uncovered, otherwise I get browned (or burned!), undercooked potatoes. Lastly, I've found that I can substitute much less- fatty milk and cream without too much of an effect on the outcome. A few sprigs of thyme laid on top during the covered phase make for some great additional flavor. I also like to dot the top with a little butter to make up for the lower fat milk products and enable a more savory brown top. Tl; dr: make sure your potatoes are soft before you uncover them, and plan for some extra cooking time.

Tried this tonight - first time making Dauphinoise for a while. Worked out quite good, but my wife thinks we should replace 2 cups of whole milk with double (heavy) cream! Went down well, anyway. I did this for my New Year 2.

Extra bonus found my food processor could cut the potatoes at right size. Taste & look of the finished dish great. Thank you. Finally an authentic scalloped potato recipe! Brilliant! Remember to make this recipe exactly as written for the best result. Fried Chicken Wing Recipes. Use the best cultured butter, fresh milk and fresh potatoes, when making a recipe as simple as this you can't skimp anywhere and get a result you'll love.

This recipe was disappointingly bland. Mine went terribly wrong. I'm not sure if it was "obvious" that all the potatoes needed to be completely submerged but 1 hour and 4. And there is a TON of liquid still in the dish. I just recovered and turned it up to 4.

I'm thinking I might spread cheese over the top, but I really didn't want to. I need to cover up the brown potato slices... Any suggestions? My husband makes this weekly. Yum. Substitute whole milk as the cream can be rich.

Simple and delicious as written. So much better than from a box and probably about the same price. This dish was pretty good.

My daughter is a picky eater and even she asked for seconds!!! The nutmeg add a unique flavor and warmth. Definetly making this again!