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This is the BEST Au Gratin potato recipe I have ever had. Not all greasy, cheesy. The sauce did not get all clotted and ugly, it was creamy and pretty. The parm. has a very distinct flavor that we really enjoyed. I upped the garlic (of course) a little. Nice company quality recipe. Perfect potatoes!

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riffraff August 03, 2003

Marie, I wish I could give higher than a 5. My house smelled so good when these were cooking. I served them with grilled chicken and green beans. This is a definite keeper. Thanks.

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maryL in Canada March 31, 2004

Yum! Mild creamy sauce flavored with rosemary. Would make a nice side with a variety of meals. I did bake about 15 minutes longer so the top would be slightly golden. Thanks for the recipe!

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LonghornMama November 17, 2012

Excellent! I used 2.5lbs potatoes and thyme instead of rosemary. Definitely making this one again soon!

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mommymakeit4u September 30, 2012

These really are quite amazing. They were a hit at our Christmas dinner. I try to find recipes that are low in butter and cheese and this one is so flavorful without all the cheese that most potato casseroles have.

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paebt February 18, 2012

Wow, these are good. I used a little more garlic and rosemary than it called for, but otherwise followed the recipe. I made them for a small dinner party and this dish was the hit of the meal. Thank you for sharing!!

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BrentKC May 10, 2010

this is the best recipe for au gratin potatoes ever!!!! i have never in my almost 17 years as a housewife made them this good and i am so glad to have found this recipe, it is a keeper!!!!!!!!

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jamie.arnett71 May 26, 2009

We loved these potatoes. I have been making them for a few years - I got the recipe originally from TOH, but have changed it, so these are my changes: 1. I have a problem with my oven cooking the potatoes thoroughly, so I usu peel and slice the potatoes, then boil for 10 mins, while I prepare the sauce. 2. I sometimes add a middle layer of thinly sliced onions to the casserole and 3. I stir 1/3 freshly grated parm cheese into the white sauce. This way, I never have to worry about crunchy, under-cooked bland tasting potatoes! In a pinch, I have also subbed rosemary or garlic flavored olive oil for the butter (but needed additional flour) YUMMY! Thanks for posting!

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Tamaretta November 08, 2007

This was a super easy to make dish! It was perfectly creamy, although I used 1 cup of skim milk and 3/4 cup of half and half, so that might have contributed to it also. It was lacking in salt though, I think I didn't put the whole teaspoon in since I eyeballed it instead of using a measuring spoon. Other than the salt issue it was great and super easy! Thanks!!

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Dans La Lune August 09, 2007

Delicious potato casserole..I made this to go along with my triple cheese fish recipe and the creaminess of the potato was a perfect side dish with it. Loved the rosemary addition, thanks for sharing.

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Evie* February 24, 2006
Garlic, Rosemary and Parmesan Au Gratin Potatoes