4 Reviews

This was very good. We used 1 cup creme fraiche and a half cup of whipping cream since creme fraiche turned out to be so expensive! We also added some garlic and an extra half cup of cheese. Yum. I purchased a mandolin especially for this recipe, and am glad I did. It made quick work of slicing the potatoes.

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juniperwoman November 27, 2008

I'm a Bon Appetit subscriber and have been making this dish since it first appeared. It's wonderful! Thanks for posting it here.

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jenpalombi November 06, 2007

This stole the show at my Thanksgiving dinner this year. No one could believe that such a simple recipe with so few ingredients could taste so great. I followed the directions exactly and it came out picture perfect. A fantastic recipe that goes into my “tried and true” file!

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LizzieBug November 27, 2005

Excellent! A very delicious gourmet version of scalloped potatoes. So good that the next day we were eating the leftovers cold straight out of the frig. I made half the recipe as directed in a 6x9" casserole. Thanks Crabzilla this goes into my "Book of Special Tricks"

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Lorac November 15, 2004
Potato Gratin With Gruyere Cheese and Creme Fraiche