Comments on: Potatoes au Gratin (Gratin Dauphinois)

By: Georgia

Georgia — Fri, 03 Apr 2026 20:19:59 +0000

I’m definitely going to try this as written. I love heavy cream and am fortunate not to have a health or weight problem that keeps me from using it. Thank you for posting.

By: Mike

Mike — Mon, 02 Mar 2026 22:45:17 +0000

Hello Cookie + Kate-

I left a comment yesterday, stating that I made this recipe for dinner Saturday night.

I neglected to add that I used Parmesan cheese instead of Gruyere. (I really don’t care for Gruyere!)

It was the absolute best potatoes and cheese dish I have EVER eaten!

So, if you like Parmesan cheese, use it!

An excellent recipe! Thank You!

By: Mike

Mike — Sun, 01 Mar 2026 20:53:53 +0000

Made this last night for dinner, outstanding!
The heavy cream knocks it out of the ballpark and the 1/ 8 teaspoon of nutmeg really makes a difference!

By: Laura

Laura — Sun, 20 Jul 2025 01:17:02 +0000

Incredibly authentic & absolutely delicious dish! I’ve been making this side dish on repeat for parties & family gatherings ever since I was introduced to this dish while visiting France. It tastes EXACTLY like the French version—well done Kate!

By: Sue Inks

Sue Inks — Wed, 26 Mar 2025 18:50:49 +0000

Delicious, creamy potatoes. Fast, easy recipe. Definitely a keeper!

By: Doro

Doro — Tue, 31 Dec 2024 16:11:00 +0000

Thank you, Kate, for another delicious recipe. It was easy to make and turned out perfectly. My family went back for seconds and said the new recipe was a keeper! I agree.

By: Linda

Linda — Fri, 27 Dec 2024 19:42:47 +0000

Easily the star dish on my Christmas dinner table. Easy to assemble and bake, directions worked perfectly for me. Sooooo delicious! This isn’t a dish for every week but, Wow– what a crowd pleaser for special events. The left-overs were equally tasty if a little messy from the need to re-distribute while microwaving on low power. I’m certain this minor detail could be overcome with the patience to use a regular oven on lower temp to slowly heat through. This does not detract from my star rating — a winner of a dish.

By: Angelina Blackwell

Angelina Blackwell — Sun, 08 Dec 2024 23:16:40 +0000

If I pre-make these do you suggest prepping up until I actually bake? Or under bake them and finish off next day?

By: Kate

Kate — Wed, 04 Dec 2024 11:45:57 +0000

In reply to Becky. I'm sorry to hear you needed to make alterations to this recipe. I appreciate your feedback, Becky.

By: Becky

Becky — Thu, 21 Nov 2024 15:02:01 +0000

Okay, so the flavor of this was really good! But the texture didn’t quite come together. My dish was already getting pretty brown by 30min, so I covered it with foil 10min early. But to my dismay, when I removed the foil, everything was very liquidy underneath and the brown top stuck to the foil. So I put the dish back in the oven for 10min uncovered hoping to get the brown top back again. Thankfully it did come back, but everything was still so liquidy despite the potatoes being tender. So then I covered with foil again for 5min, but made it a tent shape so the brown top wouldn’t stick to it. Still lots of liquid underneath, so after those 5min covered, I removed the foil and finished it in the oven for 10min uncovered. I had made the risky decision to make this for the first time before a Friendsgiving dinner, so I ran out of time. The total time I baked was 65min (15min total covered), though I’m wondering if I had done another 10-20 min uncovered if the liquid would have lessened/thickened. I tasted the dish and it was truly divine, I was just disappointed I didn’t get a nice sliceable version like the pictures show. To me, it looked more like scalloped potatoes.

Some differences to consider were that I prepped the dish earlier in the morning, so it was refrigerated prior, hence the longer bake time. And then I used Yukon Gold potatoes from Idaho instead of Russets. My cheese was a Gruyère/Swiss blend from Private Selection brand (Kroger/Fry’s).

I think I would attempt to make this again, and just expect to cook it longer to rid of all the excess liquid. Thankfully it was still good enough for me to bring to the dinner and others enjoyed it as well. I feel like the sauce thickened more as it cooled down, though still not enough. I would just love to be able to get it to a consistency where it could actually be cut into squares vs scooping it out with a spoon. I know I rely heavily on reviews to help me troubleshoot recipes, so I hope this helps someone else! Thank you, Kate, for this recipe. Hoping to perfect it soon!