The only substitute I made was using half gruyere half parm for the cheese. Excellent. Hi Jenn – love your Blog and recipes. Nothing beats grating your own cheese (please don’t buy container cheese!). Enjoy! I think if they’re very finely chopped, you could add them raw, but if they’re any bigger than that, I’d definitely saute them a bit first. Thoughts? Pulled the potatoes out of the oven after probably an hour and 20 minutes, when thick bubbles were popping on the side and it looked “done”. Love all your recipes so much. Oops. I served the potatoes au gratin with beef tenderloin with red wine sauce. the potatoes had an amazing golden brown surface and the potatoes came out tender and perfect. I’ve tried other recipes and this is by far the easiest & most delicious!! I ran out of time, so I pulled them out of the oven, microwaved and threw them back under the broiler–easy fix! Jenn, can you assemble this in advance and then bake later? This is a keeper!!!! Last time I made M Stewart’s scalloped potato recipe. Thanks! I’ll definitly make these again. Staff Picks Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes Rating: Unrated 110 A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness If I’m cooking brisket at 300 degrees at the same time, how long would the potatoes take? That ensures that it will cook evenly. The sauce was creamy and rich, with lots of flavor. Thanks. I tend to run short on oven space at the holidays. The flavor of these was great. I made this yesterday. I would suggest reheating them in the oven instead of the microwave reheat, covered with foil, in a 350 oven for 15-20 min. Hmmm…. I would lik to make this recipe larger in a 9 by 12 dish, should I double the recipe? Maybe like a Bechamel sauce. Hello Jennifer, I would like to make this for my husband’s birthday, it looks fantastic and I’m reassured by the reviews saying it’s simple to make! A little decadence every now and then is a good thing…. Thank you! I have made it several times. Like a few other reviewers, I also covered the dish for the potatoes to fully cook for about 40 mins, then uncovered for the cheese to get crispy on top. The cream from them is so thick that it’s the consistency of sour cream without being soured. Hi I’m confused with the cheese measurement. If I precook them, as I would like/hope to do for Easter dinner what temp would use to reheat? 1/2 cup grated Gruyere. Trying to use ingredients I have instead of going to the store! Used really good parmeganio reggiano and they were the best potatoes ever! The secret to this being so good (and decadent) is the heavy cream! Made these twice. Hi, can leftovers be covered with foil, stored in the fridge, and then reheated in the microwave? My grocer does not carry heavy cream. Make extra cheese sauce (I think an extra half recipe of sauce will do it) Thanks for all and please keep sharing – Renee. Such an easy recipe, thank you. The only thing I will change for next time (and there will be a next time): I would have either reduced or eliminated the added salt. Most definitely not a fraud. After cooking for an hour, though, the potatoes were al dente. Experiment with different cheeses for variety. Can you use Fontina cheese mixed with parmigiana cheese??? I just made this tonight for a work potluck tomorrow. I’m am prepping this now for Thanksgiving. Thanks for all you do! I’m guessing it pulled moisture from the ham maybe? If yes, how would it alter the cooking time? Fabulous dish! Oats! Could i add gruyere cheese as well as the parm? Very fattening but worth it!! I think I’d either reduce the salt to 1/2 tsp or none at all. Maybe next time I will cook longer or try the convection setting. I don’t usually comment on Jenn’s blog as much as I use her recipes, but your comment is so uncalled for, Ann Marie. I live in central Europe where our choice of potatoes is waxy or floury, that’s as good as it gets… I’m guessing waxy for this?
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