Dahlia's Au Gratin Potatoes I Made It

Dahlia's Au Gratin Potatoes

chuckieb 13 years ago
I am a big potato fan and come from a big family of potato fans. Always looking for new ways to re-invent the spud. Tried Dahlia's
Au Gratin Potatoes
a couple of nights ago and give it a high 5. I was most impressed with how the flavour of the 'scalloped' potatoes changed when first cooked with milk. Really cool. I started the recipe the night before I was actually serving them. I boiled the potatoes in the milk, it was down low enough in temperature that I didn't have to worry about scorching or sticking. Once they were done fork tender I put the whole saucepan in the fridge where it sat 'til the next day when I assembled the dish. I have to admit to not 'measuring' how much liquid I had, I just threw it all in. The Panko crumbs were nice. I think I'd double or triple that part next time. I baked them in a 9x9 Pyrex dish as opposed to a pie plate. My picture doesn't do the dish justice and I could have left them in a little longer to brown more, but we were hungry! :) And they were most delicious! Great post Dahlia. Thank you!
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mommyluvs2cook 13 years ago said:

These sound good! I love that she used the panko in this which steps it up a notch, I'm sure. Never made au gratin potatoes but I really know it's about that time :) Will try! Thanks for the heads up Chuckie!

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gkwillow 13 years ago said:

I bookmarked these earlier, but haven't made them yet - guess now I'll have to try harder to find a slot for them... :)

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frankieanne 13 years ago said:

I've never made au gratin potatoes either. That recipe looks delicious!

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Good4U 13 years ago said:

I have to admit I cook my potatoes in milk quite often but have not added the cheese and panko crumbs. I also have this bookmarked and will try it tonight instead of my normal ones. Thanks for the raving review.:-)

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DetroitTokyo 13 years ago said:

Janet, I'm so glad you two enjoyed the recipe! IMO your pic looks good enough to eat :-) Thanks for trying this and for the lovely review.

I hope those of you who try it like it!!

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mommyluvs2cook 10 years ago said:

These were delicious! Creamy and cheesy. I used my kitchen aid slicer to slice up my potatoes in a jiffy. Had to cut the potatoes in half length wise to get it to fit in the feeder tube though. I was using russets so I was unsure of the amount to use. Wish there was a weight or a measure of of the potatoes Dahlia used. I think I guessed pretty well though. Didn't put the green onions in the gratin for my family's sake, but I sprinkle them on mine after I plated. Used half cheddar and half gruyere. Next time I'll use more panko but that's just our preference. Very good!
P.S. Janet you didn't add your picture to the recipe :) I'm sure you'll never find it now though lol.

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chuckieb 10 years ago said:

Too funny! I honestly didn't remember making this and was quite surprised when I clicked on the review to see it was mine from three years ago! Shaking head. No, you're right Michelle, I'll probably never find the picture now and besides....yours and Dahlia's pictures are far better anyway. :) Looks like we both wanted more panko! :)

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mommyluvs2cook 10 years ago said:

Lol thanks Janet, there are a few recipes out there that I have to think really hard to remember making them :)

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frankieanne 10 years ago said:

That's a pretty popular recipe! I like the idea of the Gruyere. You picture is wonderful.
I've done that with some recipes, too. What's really odd is there are some I have raved about when reviewing but now I can't remember them at all.

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pointsevenout 10 years ago said:

Doubled this recipe and since the potatoes were done before bake I put it all in a 2.5qt baking dish. It might could have fit into a 2qt dish.
Good flavor. Sprinkled a little extra sea salt on top to get that burst of saltiness.
Used some overgrown chives from my garden instead of the onions.

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mommyluvs2cook 10 years ago said:

Glad these turned out so well for you PSO!!

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