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I like yukon gold potatoes and all the ingredients in this recipe, but I found the thyme to be a bit overpowering. It was okay - we ate it but I probably won't make again.

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Lab Lover August 07, 2011

My BF who does not even like au gratin potatoes liked this dish. I have always been intimidated by making a gratin... Looks so difficult and time consuming in most recipes. This was sooooo simple to prepare. I loved the fact that there was not a heavy cream sauce all over the potatoes. I sliced the potatoes by hand and used a "seriously sharp" cheddar cheese ( that's what was on the package!) FF sour cream, and homemade chicken stock. Mixing the potatoes with all the ingredients was a little difficult since I was trying so hard not to break up all the potato slices... so instead I just used my hands to gently "massage" all the ingredients on. I didn't have any butter so I sprayed my 9 in square pan with olive oil and then layered the potatoes in. It cooked to perfection in about 40 minutes... Loved it! Had a little crispy edge to it and the potatoes were just soooo tender! Thanks for a lovely light potato dish!

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atlfitgirl August 13, 2007

I might not of prepared this correctly, but the cheese left quite a bit of oil at the bottom of this dish. It was "ok" but certainly not something I would serve again. I follow each recipe the first time exact. I am not sure if I even like Yukon Gold Potatoes as this was my first experience with them. The recipe instructions were clear and the recipe over-all was VERY easy to prepare.

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Italian Babe August 12, 2007

Easy, delicious, and makes a pretty presentation. What else could you ask for? Thanks evelyn!

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Doreen~ July 17, 2007

Loved these potatoes! I used a bit more than 1 lb. of Yukon Golds, but kept the other amounts about the same. Fabulous flavor and texture. I baked these covered with foil, with steam holes poked in it, and I baked them for an hour. Like katia said, So good and easy to make!!

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vrvrvr July 16, 2007

This is an outstanding dish. DH, who is not usually a fan of potato gratins with the regular cheese sauce, has pronounced this his favorite potato dish. He doesn't even normally like potatoes! I did make maybe a significant substitution since I used a fontiago cheese instead of the cheddar. I also used a good white wine and didn't have fresh thyme, so used 1tsp dried. We knew even before we tasted it that it would be superb because it was so aromatic in the oven, the house smelt like heaven!

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ToadFairy June 14, 2007

Made 1/2 recipe, used white wine, added 1/2 ts dried thyme in lieu of fresh. LOVED it. Thank you so much!

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stormylee July 01, 2006

Delicious! I made this in individual gratin dishes. Presentation is great and the flavor is just right. The cheese/potato proportion balances very well and there's just enough thyme to make its prersence felt without overdoing it. Thanks, Ev!

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Chef Kate June 27, 2006

Another keeper from Ev! I doubled the recipe, used white wine and as Lori already said I baked also about 45 minutes. So good and easy to make! Thanks!!!

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katia June 25, 2006
Yukon Gold Potato Gratin