Comments on: Potatoes au Gratin (Gratin Dauphinois)

By: Anne

Anne — Sat, 05 Sep 2026 11:59:51 +0000

This is also AMAZING made with sweet potatoes. A favorite on our Thanksgiving table.

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.