Gruyere Potato Gratin

It’s good but holds the potential to be great. 1 1/2 hours is plenty of time to soften the potatoes, the ingredients are good. The diced onion and potatoes are nearly equal to each other. That’s too much onion! To the review saying it’s too liquidity, let it sit to cool and firm up some before eating. This recipe calls for 2 1/2 lbs of potato so weigh it if you can. I did and the recipe does turn out. Don’t substitute the wine because the wine cooks out some due to having alcohol content. Made exactly as directed it cooked up beautifully. In the future, I would add more seasonings such as fresh herbs, garlic, and likely paprika, use 1/2 to 1 onion instead of two, and most definitely double or triple the cheese. It’s good but I think with the adjustments I suggested it would be really great.

Delicious!! Couldn’t keep any leftovers for me. Makes sure to minimize the amount of onion IF you aren’t a fan, i used finely chopped Sweet onion 1/4c.

I think I originally gave this 4 stars, but now is a five. One thing to note is that I think the recipe is 1 cup of cheese BEFORE grating. I did 1 cup grated the first time and it was soupy and bland. Not this time though. It was nice and gooey and delicious. Thank you!

This is a very rich gratin. From the gruyere, to the white wine, to the butter, to the cream - this is not for the figure conscious! For me, that doesn't matter when it tastes this good. It is a little on the salty side in my opinion, so be careful with adding too much salt to taste when tossing the potatoes and onions in it.

Reduced the liquid as suggested and halved it. May have led to some of the potatoes being overlooked but very interesting flavor! I will make this again, for sure!