To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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This recipe isn’t on your website anymore
The video and audio do not match.
I went to your site and searched for a few different recipes. All I can find are the videos, not the recipes with measurements. I’m not sure if anyone else has had this problem. I just wan to let you know.
Yum!
Lovely stuff 👌
I’ve been making this recipe and your sweet potato casserole every year for the past 3 years for thanksgiving and there’s never any left overs! It’s everyone’s favorite in my family. Thank you for such delicious food ❤
Oh my goodness…this looks so delicious! I'm looking forward to try this, as well as another one of your recipes that I recently saw which was the roasted potato and peas. Your food makes my mouth water! Thank you for sharing Laura.
Can this be put together the day before, left in frig to cook the next day or does it need to be cooked immediately? Thank you
Thank you so much for this video! I’m definitely going to try your recipe.
Can you tell me the mandoline brand that you are using? Thank you!!
Do we know what setting on the mandolin she uses to sliced potatoes ideally instead of a knife
When I was lil I had trouble saying potatoes au gratin so I called them “potatoes gone rotten” I asked for them so much that the name just stuck,so now that’s what I still end up calling them even though my 37 lol 😆
I absolutely love your recipes, can't go wrong following you.
We made this for Easter. Thank you for the recipe. I’ve never had Gruyère cheese.
Tomorrow, Easter Monday I will buy all of the ingredients to make this. Looks heavenly. 😋🍽 Cannot wait!
Oi usually use gruyere, mozzarella, and swiss.
I plan to make this on Christmas with a 10 pound standing rib roast. Any advice on which I should cook first? Can I make the potatoes the day before and re-heat for the meal?
I love potato gratin but I used different tipe of potato, the ones she used take to long to cut
Do you need the casserole container ?? I have a glass one
I really want to try this. This looks delicious 😋 Comfort food…,ty Will let you know. This sounds like it would be a great second day leftover too 😊👍
Thin potatoes? They were pretty chunky 😁
sure if you want to eat a gratin that has separated the milk and the fat.
"Don't come at me!"… that was awesome…
You were fun to watch! I'm making this this week can't wait for results😋
I subed to your chanll
How to make a small batch for family of 2
I've done this with smoked gouda, and it's INSANE.
I have made the original potato gratin so many times over the years, it has definitely become a hit in my household. I can't wait to try out this updated recipe. Thanks Laura!
Dude, I wish i could eat at your house every night 🙃
I made this yesterday for dinner. Very delicious
I made this recipe today and the heavy cream/milk mixture curdle and the butter fat separated from the cream. It had a delicious flavor but very greasy. I followed the instruction to a T and don't know what went wrong.
Wear a glove with Mandolin. Almost sliced top of finger off ouch.
Thanks Laura Jennifer 🤩
Can you make this a day ahead and what’s the best way to reheat if so?!
Oh poor Laura.. you looked a bit tired in this video but you still are such a delight to watch of course not mention your delicious recipe 😘
Easily one of the best recipes I followed 😝 so yum!
Made it for Thanksgiving and it was amazing!! Thank you for sharing. ♥️
Just wanted you to know that I made this yesterday for Thanksgiving and it was so soooo good!
I just made this for thanksgiving and it was so easy and superbly delicious. Thank you Laura!
Can the potatoes be prepared the night before and bake that they off
Looks delicious! Will have to make these potatoes.
It's infinitely better to follow this same recipe and stand the potatoes up on their side. Every potato gets a little browned and still gooey.
I ordered a mandolin, and cut resistant gloves just for this recipe! How does this do when reheated? I'm making it for Thanksgiving, but would like to make the day before.
https://youtu.be/M8Rbj7H0eX4
Looks delicious! Could I prepare it ahead of time and leave it in fridge before baking or would you recommend doing it all in the same day? I am trying to spread my Thanksgiving cooking out over a few days so I’d like to prep anything I can a few days in advance.
Ummmmmm
Is it the same if I just use half and half?
1:40 you have someone heavy on the stairs? noisy