It's not often that I'd risk serving an untried dish for Christmas dinner, but as it was French Tart's recipe, no worries. :) It was a superb accompaniment to beef tenderloin! Since we especially love a slightly crispy top on gratins, I used Yukon Gold potatoes that had been left unpeeled. The tender skins browned beautifully. I was a little timid about adding seasonings to each layer for fear it might be too salty. Next time, I'll use a slightly more generous hand. And since the little bit that was left over tasted even better, I'm going to follow KissKiss's lead in future, cooking earlier in the day and then reheating. From everyone's reaction, though, I think we have a new Christmas 'tradition' at our house!
These we SO good. I ran out of gruyere for the top layer so I sprinkled with grated parm and it turned out very nice. Thanks so much FT, my wife and I have loved every single recipe of yours we have prepared!
I followed the recipe, but needed more cheese, so I added some white vermont cheddar to the gruyere. The results were amazing! Needed a little more than 1-1/2 hours in the oven for some reason (about 1-3/4 hours to make sure the potatoes were tender). You will not be disappointed with this dish.
This dish was fabulous! I made this for Christmas dinner and I peeled the potatoes and my 12 yr. old son assembled the dish. I made a double recipe and ran out of gruyere and so I subbed in mozarella to top the second batch and it was delicious!
This is honestly the best potato dish i have ever eaten. The look, the smell and the taste is amazing, and always produces "oohs" and "ahhs" when served to our guests.
So decadent, so good... These were a huge hit at Easter dinner along with Gigot a La Cuillère - French Slow Cooked Spoon Lamb. We substituted creme fraiche for the double cream, and it worked perfect.
The gruyere cheese makes these potatoes -- they're absolutely fabulous (and very easy to make). I made this as a side to coq au vin and everyone loved it! Gruyere can be a bit pricey, but it's worth every penny.
This is the first potato gratin that I have ever enjoyed eating. I followed the recipe exactly as written and used Golden Wonder tubers. Lovely flavor and so simple to prepare. Thank you for posting.
This is probably the most elegant and tasty potato recipe I've ever made. I doubled the recipe and cooked at 300 for the 1 1/2 hours, then turned it down to 250 - 275 for an extra 40 minutes to make sure all the cream got absorbed. Having prepared it earlier in the day, I let it cool down; then we popped it back into a low (275) oven until heated through. Everyone at our Christmas table commented on how wonderful it was. As I was totally sick with a cold, I was too lazy to peel the potatoes. I used golden potatoes, which have a thin delicate skin; so it was nearly unnoticeable and still excellent. I have some leftover gruyere and potatoes from my purchase, so I'm thrilled to be able to make this again just for us. Thank you, Tarty, for bringing a new recipe to our holiday table that will definitely be made again and again. :-)
WOW....these are absolute perfection. I followed the recipe exactly (though I'll only put the salt on the top layer from now on) and I could not make myself stop eating them. Absolutely worth the effort!!!!!!!!!