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Very easy to make a delicious, a new family favorite!
Yes, this was delicious! I did use cream in place of the broth because I had some I wanted to use up. I made it the day before and fully cooked it. It reheated beautifully the next day covered with foil.
I made this for Christmas Eve dinner along with tri-tip and a spinach salad. It was perfection as all of Elise’s recipes are. I followed it exactly and recommend it highly.
I finally got around to trying this recipe and it was a big hit! I used leeks that were in my produce box this week instead of the onions. Didn’t peel the potatoes (I like the texture and the extra nutrients). Forgot the rosemary, but it was amazing anyway! Thanks for another “keeper” recipe!
This is a FAN FAVORITE at our house on Thanksgiving. Sometimes I have to make it twice during Thanksgiving week!! I make it exactly as written and it comes out perfectly every time!!
Love this recipe so much that I’m making it twice in one week
Awesome, Den! It’s one of our favorites too.
Why no nutritional notes- calories etc.?
I plan to make them for Easter dinner but I like to compare notes to other recipes. Thank you!
Hi, Holly! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
OccasionalLy, I add chopped ham to the recipe to make it a one dish meal. Although, I usually have a side vegetable. Tonight, it was brussels sprouts. I love this recipe!
I’ve been making your potatoes for a couple/few years and…We LOVE them!! They are just amazing. :-) They are great and can hold their own alongside your favorite beef, chicken, or fish dish.Recently, I served them with some grilled veggies and heated a crusty loaf of French Bread to go with. It was a Vegetarian Feast!
They’ve been a big hit at holiday parties for the past couple of years. They taste good the next day also.
These potatoes are Excellent! I followed the recipe as stated. My family loved them. Making them again for Easter.
Forgot to take a pic. But it was really good. Cut the recipe in half. Covered it with foil for the first 30 minutes. Then uncovered it to let it brown. Yummy!
This is a great recipe. I usually make half and it turns out great.
Has anyone made this with russet potatoes? I have a huge bag and hate to go buy more potatoes if I don’t have too. (And what am I going to do with 15 lb of russets from Costco!??)
These were absolutely fantastic! I served Christmas Eve dinner for about 20 people and had to double the recipe and stack them, but they cooked up perfectly, and were eaten up by the end of the night!
SimplyRecipes has never let me down and this is another winner. The family loved it. The onions were the real star of this show – I think I’ll use a bit more next time. Thanks!
Made this for Christmas dinner last night. Baked it (did not finish under the broiler) a day ahead, and then reheated the following day at 350 for 25 min, followed by 5 min under the broiler. They were awesome. For prep, I used my mandoline to slice both the potatoes and the onions, which really speeds up the process. Following the recipe exactly, with 1.5lb of 1/8″ thick sliced potatoes, these cooked in exactly the amount of time specified by the recipe. I used a cast iron gratin pan, so they also looked beautiful when they came out of the oven. Thanks for a great recipe.
I made these today with our Christmas dinner. I used butter and olive oil to caramelize the onions and cooked them over low heat for 40 minutes. I added some Gouda with the Parmesan and Gruyere. The Yukon golds are the perfect potato for this dish. It was delicious, without being as high in calories or fat as the cream and extra cheesy versions. I live at 7800 feet altitude and the oven cooking time was perfect. I will definitely make this again.
Oh my…. the caramelized onions add such a lusicious flavor to this dish. Simply wonderful! Thanks Elise.
I made this tonight. Turned out perfectly!