By Tracy K on September 16, 2002
Photo by *Parsley*
Photo by *Parsley*
"I like to call this decadent dish "Yummy Potatoes of Death" because it is TO DIE FOR and it is also chock full of fat and calories. Note: You can sub half-and-half for all or part of the cream, or use half broth and half cream for a lighter dish. But it's worth the splurge once a year or on a special occasion! You can use half sweet potatoes and half regular potatoes for a great Thanksgiving side dish, just layer the potatoes in the baking dish (alternating regular and sweet) and pour the hot cream mixture over the top. Source: Fine Cooking"
Serving Size: 1 (214 g)
Servings Per Recipe: 6
"This is an excellent crowd pleasing dish! So yummy, it was hard to stop going back for thirds (and fourths)! This recipe served 6 of us as part of a BBQ meal. I crushed the garlic in a press before adding it to the cream and used a little extra salt in mine."
"I found this recipe on Fine Cooking and had to make for Easter. So glad I did, it was fabulous. I used a mandolin to slice the potatoes and make it a bit easier. I baked it a couple of hours before the meal and then reheated it prior to dinner. Worked out perfectly!"
"We love these potatoes, but they are an indulgence. Have been making them for years and experimented with different seasonings, e.g. fresh dill and also lots of garlic. They are always a success and no empty plates. Of course guests groan about the calories but keep on eating."
"This was a huge success at my dinner party for friends at work! Everyone went back for seconds and the dish was empty in a New York minute! I used Gruyere cheese in mine and it was an excellent choice. I will use this recipe again for Thanksgiving with the family for a change of pace, that I am sure they will enjoy!"
"Very good - very rich! I used 2 cups fat-free half & half, and added 1 tablespoon flour, just to help thicken. Great for when you want to indulge, but not something I'd fix regularly."
"I loved this recipe, simple and I used lite cream and it was still so indulgent. Just fantastic."
"Fantastic gratin potatoes. I made them just as written, using half heavy cream and half light cream. It really does thicken up nicely as it cools a bit. Everyone loved these potatoes. This is a keeper; I'll make this again, thanx!"
"This is very very good! And makes THE perfect "gratin dauphinois" as you would have it in France. Very important to cut the potatoes real thin, so if you have a mandoline, give it a workout! (and watch those fingers!)"