Amanda’s Potatoes

ham velvetta califlour

Rich, but delicious. I followed this recipe pretty much per instructions except I didn’t use the sugar, and I seasoned it differently, hence the 4 stars (no salt?). Sprinkled Parm on top for the last 5 min. Company dish served with roast chicken and green beans w/red pepper. Everyone was happy.

This recipe – as is – is a splendid and resounding FIVE! Try it as is first. My own worries about onion and sugar levels were unfounded. I do want to share some changes I made in subsequent preparations just as additional options. I carmelized the onions in the oven with butter and brown sugar. I reduced the fresh rosemary by half and put in the blender to release flavor and change texture. I added a few slices of gruyere between layers and used freshly ground fresh pepper. Nice additions for another take, but the original recipe stands on its own.

Wow, you must try this recipe! Like other reviewers, I didn’t use any brown sugar. Make sure to fully caramelize the onions; they are CRUCIAL to this recipe. Caramelizing mine took me approximately 50 minutes or so, and this can be done a day or two in advance. Besides omitting the brown sugar, I didn’t change anything. Delicious. I wouldn’t hesitate to serve it to guests. Amanda, thanks for sharing your recipe!

Excellente recette! Cela prend du temps et c’est très riche mais cela vaut la peine lors des grandes occasions.

Did not use the rosemary. It smelled way too overpowering.I added leftover ham. It was delicious. Fiancee said it was the best meal I’ve made yet. Also I omitted the sugar. Onions caramelize nicely on their own.

I made these today, and I made a half recipe (3 servings rather than 6). I did make a couple of changes, some by necessity. The biggest change I made was that I carmelized the onions with bacon (2 strips, cut into 1 inch pieces) and some butter. I did not add the brown sugar. After carmelizing the onion, I followed the instructions completely about the layers and order of them. I put them in the oven at 350 and set the timer for 1 hour. I checked on them occasionally. After 45 minutes, the sauce was bubbling like crazy and starting to dry out, so I figured they were done. Unfortunately, the potatoes were still hard. I added more cream (eventually adding a full cup — the amount for 6 servings) and cooked them longer, but some of the potatoes were still hard after that. I think I probably didn’t cut the potatoes thinly enough, so I will try it again. Also, I might try it on a lower temperature, since I know my oven tends to be hot (I usually need to take off at least 1 minute for any frozen food I bake). Overall, these were very good despite the problems with getting the potatoes to cook fully and keeping the cream from drying up, which might be an oven problem rather than a recipe problem. The only real dislike I had was that the onions were still too sweet. I’m really glad I didn’t put in the brown sugar, but I thought the bacon would help make it less sweet, too. I haven’t figured out how I will deal with the sweetness.

My instinct told me to halve the amount of onions, and I’m glad I did. There was plenty of onion flavor, and I fear the full amount would have been too much. The rosemary combined with the caramelized onion makes for a very tasty dish.

We have updated the brown sugar amount to 2 tablespoons, per the recipe submitter’s request. Thank you!

Made this exactly as it called for in the recipe. Very good but a tad too sweet for my taste. Next time, and there will be a next time, I will use less brown sugar, more onions and be absolutely delighted with the result. Such a change from regular cheese potatoes. THANKS!

Very Yummy!

I’d give this 5 stars, but as written there’s WAY too many onions. We used 2 rather large onions and it was more than enough. Other than that it was SUPER delicious. But my non onion eaters wouldn’t touch it 🙁

Excellent, my family loved this recipe. I used fresh dill and tarragon instead of rosemary just because it’s what I had! Making it for Thanksgiving!!!

Amazing!!!! I sliced my potatoes really thin. I agree – you don’t need the sugar for the onions, just carmalize them up nicely. I put a little garlic salt in between the layers along with the rosemary. I put some grated parmesan on top for a little crunch. Can’t wait to make again – I think I’ll try with half and half to cut the fat a little.

Oh my gosh! These are delicious!

This was really good, simple, and delicious. I halved the recipe and served with asian green beans and bbq ribs. The only I will change for next time is a bit of salt throughout or a bit of very sharp cheese throughout. It was the tiniest bid bland.

this potatoes are always a hit whenever i make it. it’s one of my favorite side dishes; goes great with swedish meatballs! however i only put very little brown sugar

I’m not sure about this recipe. I like cheesy scalloped potatoes, this has a very different distinct flavour. I will make it again but not often.

My family LOVED these! They’ve officially replaced the traditional Au Gratin potatoes served at our holiday meals. Thank you!

Was very nice, although a little too sweet. I would make it again but add less sugar.

These were amazing. My family and I loved them. I added more rosemary because we love it in my house. Although this doesn’t look so beautiful reheated, it tastes even better the next day. Please try it. You won’t regret it.