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Potatoes Gratin Recipe

Potatoes Gratin

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Average Rating:

Total Reviews: 91

Showing 31-40 of 91

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  • on October 26, 2009

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    The only discrepancy of this recipe from the episode was "2 cups of heavy cream" when Tyler quoted "about 1 1/2 cups of heavy cream". Which probably did not matter anyway, there wasn't a lot ingredients to mess around with so it was not a hard miss. The potatoes were really good! I did not even have to cut them "paper-thin" The bottom of my casserole dish ended with a crusty brown base which made it oh soo good. Heavy cream and Parmigiano-Reggiano REALLY made a huge difference in taste and texture. Better ingredients really result in better outcomes. People at the table requested it to have it back for Thanksgiving.

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  • on October 23, 2009

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    The recipe you used on TV is not the same recipe I got from the computer. You left out several ingredients such as milk and sour cream. If you are going to give people your recipes please include everything. Please include this in your next recipe for Potatoes Gratin.

    farrallm@msn.com

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  • on October 19, 2009

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    This is definitely going on my menu for Thanksgiving. I used all dry herbs because I didn't have fresh; used 1/2 cream and 1/2 skim milk and used Gouda cheese because it was all I had. It's rich and absolutely delicious.

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  • on July 08, 2009

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    I tried it with russet potatoes but found that I like red skin or golden yukons. The reds add a velvet texture and the yukons add a buttery flavor.

    Chef Keith McKenzie
    Jacksonville, FL.

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  • on May 25, 2009

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    I made this for dinner last night for both my boyfriend and me and it was a HIT!. It smelled delicious while baking. The fresh herbs really give it that extra kick. It was the perfect amount of creamy and cheesy without overdoing it. It was easy to prepare. I ended up grating the potatoes rather than slicing them like some other reviewers. I also threw in a little grated mozzarella for some extra cheesiness. We both went back for seconds. I will definitely keep this recipe in my repertoire. Thanks Tyler!

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  • on May 13, 2009

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    Not every dish has to be complex or time consuming to be delicious and impressive.

    This dish is super fast (please don't blanch your potatoes - it doesn't need it!.

    It's pretty rich, and I used the "good" parmesan, which is really worth it in a dish like this.

    I served it to a foodie friend and he accused me of putting crack in it.

    No crack in this dish, although since it's Tyler, of course it has to have thyme in it. : The thyme is a wonderful flavor for this dish, and thanks to Tyler I use it (fresh in almost everything now.

    Definitely don't leave out the step at the end of turning on the broiler for a few minutes!

    It's surprising just how fast and delicious this dish is. One of my new go-to recipes.

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  • on March 21, 2009

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    Very rich, but easy & delicious. Most fresh herbs will work well (i've tried with rosemary, chives, sage, oregano. Take the time to cut the potatoes paper-thin as indicated; it makes a difference in the end product. I used the leftovers in an omelet, which was really tasty -- just heat in a nonstick skillet for a few minutes and pour lightly beaten egg over them.

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  • on March 08, 2009

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    This dish was delicious! I used bag coleslaw mix that I already had in my refrigerator. I didn't have chives or scallions so I used onion powder and dehydrated onions. I used half and half and low sodium bacon. Everyone loved it and I was more than pleased

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  • on February 23, 2009

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    Really, it doesn't get much easier than this. Simple food beautifully done. Yummy!

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  • on February 22, 2009

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    Rebecca, that sounds like a lot of extra work to make sure the potatoes are done. Just bake it 20 minutes or so longer as other posters have stated. This is a very good dish but I think next time I will use other cheese such as Gruyere and maybe some bacon or pancetta. Aside from prepping the potatoes, this was extremely easy to prepare and tasted good.

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