Potatoes Gratin

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
10 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 pounds baking potatoes, peeled and sliced paper-thin
  • 2 cups heavy cream
  • 2 garlic cloves, split
  • Leaves from 4 fresh thyme sprigs
  • 3 tablespoons chopped fresh chives, plus more for garnish
  • 1 cup grated Parmigiano-Reggiano
  • Sea salt and freshly ground black pepper
Directions
Watch how to make this recipe

Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 98
This is my go-to potato recipe. The only thing I would caution is trying to assemble the dish too far in advance before baking. When I have prepared and assembled it an hour or less before baking, it has turned out great. The last time I made it, I attempted to assemble the night before. Not a good idea. While it was still very tasty, it separated and the oil from the cheese came to the top. I am still giving the recipe all 5 stars because when you follow it, it comes out perfectly every time. item not reviewed by moderator and published
Delicious, but the time needed to cook potatoes is way off; I added an additional 20 minutes but the potatoes were still not fully cooked and the cream was not fully absorbed so the dish was runny (but cream did not separate). I used a mandolin for 1/8 inch uniform slices. item not reviewed by moderator and published
easy and great! the key is slicing the potatoes thin (use a mandoline if you have to) and using good cheese. if you use a food processor then the dish needs to bake for an hour. wonderful side to our christmas rib roast! item not reviewed by moderator and published
Made this today for my Christmas dinner.....great with the prime rib! Cutting the potatoes thin is the key! item not reviewed by moderator and published
During the month of Ramadan (fasting month I yearn for comfort food to break my fast. This recipe is easy and fast and the result was just as I imagined it. Warm and soft. A total bliss.I look forward to making this recipe many times over. The ingredients are readily available and a real time saver for all of us working professionals. I would bake it 30 minutes longer though the next time, as the potatoes were a tad hard. item not reviewed by moderator and published
Delicious! Easy to make and so much flavor. I skipped the chives and sauteed some chopped scallions in a little EVOO instead. I mixed them in with the potato mixture to bake and it was so good! I also baked mine 20 min. extra, as some others suggested, so that the potatoes would be tender. item not reviewed by moderator and published
I follow this recipe exactly and have made it many times. It is easy to halve the recipe too (sometimes I make it just for me. By far my favorite go to potato recipe for entertaining. Perfect with Easter ham or a grilled steak and so easy and quick to put together if you have a mandoline for slicing. EVERYONE loves it. So decadent and yummy! Thank you Tyler! item not reviewed by moderator and published
I wanted to try something new for Thanksgiving this year and I decided on this recipe because I love all of Tyler's food. It was a knockout! I added 2 more cloves of garlic because mine were small and I minced them up really fine. I added plenty of salt and upped the thyme and chives also. I will make this many more times! item not reviewed by moderator and published
Delicious and great for a crowd. I absolutely love this recipe and easy to make. I emailed Tyler's recipe to my daughter who was daring enough to cook it for the first time at a dinner party she hosted at her apartment. She served it in a French casserole dish and felt like a rock star! Thank you Tyler. item not reviewed by moderator and published
The smell coming from the oven is heavenly! I will keep this recipe for life. The potatoes did need added cooking time to really brown the top. I'm making these for Easter family dinner and expect lots of "ooohhs". item not reviewed by moderator and published
Delicious, to be sure. But, 40 minutes just didn't do it and I used a mandolin to slice the potatoes paper thin. the next time I'll add twenty minutes to the cooking time! item not reviewed by moderator and published
To the reviewer named "teeitup" regarding your potatoes not being creamy but oily and separating...mine did that once when I cooked them too long. If you get the right thickness which is pretty thin, mine weren't paper thin, and cook them 40 minutes and take them out they should be very creamy. item not reviewed by moderator and published
One of the best gratin recipes I'm come across. Instead of the thyme, I did fresh rosemary instead. GREAT. item not reviewed by moderator and published
I made this for my family and everyone loved it. I followed the receipe to the letter with three exceptions. First, I used shredded parmisano and romano cheeses. Second, I added one finely sliced vidalia onion. Third, I baked it for one hour. I suspect that added bake time probably had to do with the size of the potatoe slices. Everyone agreed the dish was delicious. I expect to make it often. It is so easy to make. We ate this dish with slices of warmed ham. Next time I am going to put diced ham in the receipe. item not reviewed by moderator and published
I made this incredible potato dish for Easter and just looking at it and smelling it made everyone ohhhh and ahhhhh! The taste was fabulous. If you slice the potatoes on a mandolin slicer they will be done as specified. I think it makes all the difference to have them sliced as thin as possible. The cheese was quite expensive, but definitely worth every penny. This is definitely a "company worthy" dish and it's one I'll continue to make for everyone to enjoy...an empty dish means to me a true winner. This one is! item not reviewed by moderator and published
This was delicious and fool proof. I used a foodnetwork Mandolin found at Kohl's for $19 and cut the potatoes paper thin. I also chopped and used chives throughout the recipe, not just on top for garnish. This dish needs plenty of time to cool before trying to devour since it comes out of the oven lava hot and bubbly. I'm making it again this weekend, it was that good! item not reviewed by moderator and published
these are by far the best potatoes i have ever had. i make them at least once every couple of weeks. kind of fattening, but if you make it with something light it isn't too bad. so delicious. item not reviewed by moderator and published
I've tried this recipe twice now. Easy to make, Tastes good. I followed the recipe as written. ( I pressed my garlic). I can't get the creaminess I expect. I seems oily and the cream separates. If I could fix this problem I would rate it higher. item not reviewed by moderator and published
Set it and forget it....This was easy and the boss loved it...I used a mandoline so the potatoes were cut very thin and even for cooking...Thanks Tyler you were spot on! item not reviewed by moderator and published
This was very easy, and very delicious! It is rich though, just a warning. I used russett potatoes and just sliced them as thin as I could get them, which was not that thin. It still came out great. I think next time I might try yukon golds for a richer potato and maybe use a lighter milk. I don't know if that will work, but the cream is just so rich for my taste. Definitely try it just like the recipe says though! It is so good. item not reviewed by moderator and published
These potatoes took rave reviews at the family gathering I made them for. I varied from the recipe just a bit. I opted to melt some Boursin (soft herbed cheese) into the cream before I added it to the potatoes. And, I sprinkled the top liberally with more Parmesan. It came out perfect! item not reviewed by moderator and published
Wow was this great or what? Talk about easy. It is our newest brunch favorite! Thanks Tyler. item not reviewed by moderator and published
Yummy! Didnt use any chives, and i used a little bit dried thyme instead of fresh. I used a food processor to slice the potatoes, so the cooking time is longer. Very good, creamy and cheesey! Great as a side dish! Make sure you use the right amount of potatoes so that it will cook thoroughly. item not reviewed by moderator and published
OMG SOOOO Delish! I love that it wasn't so heavy and it was a breeze to make. I agree with Doxi a few reviews down....Tyler we love you item not reviewed by moderator and published
EXCELLENT. Substituted 1/4 of a large sweet onion for the chives and Kroger 10mo aged Parmesan for the Parmeginao-Reggiano but the dish was still PHENOMENAL! My Parmigiano-Reggiano arrived today so will be making again this weekend for friends as a side dish with safron-cream pan-seared chicken and Italian green beans, woohoo! item not reviewed by moderator and published
DELISH!!!!! Followed to the T. Perfect. I loved the ease of this. Not layering the potatoes was a dlight. To the reviewer below who OVERSALTED, and USED HALF and HALF verus the CREAM. Why the Hell are you rating the recipe after you ruined it yourself. I hate STUPID people! item not reviewed by moderator and published
I've had a lot of success with Tyler's recipes in the past and was very optimistic about this potato dish. The reviews were glowing and the list of ingredients sounded delicious. I didn't have a mandolin, so sliced the potatoes as thinly as I could and increased the oven time some 30-40 mins. I used half & half in place of heavy cream. I oversalted a bit, not allowing for the saltiness of the Pecorino. Beyond that, it was okay, but didn't knock our socks off. Even the leftovers were just "meh". Sorry, Tyler! But it won't stop be from trying some of your other delightful recipes. item not reviewed by moderator and published
As stated by many earlier reviewers, this is the recipe. I cook almost every day but have never made potatoes gratin for some reason. We got to work with a mandoline and it was really awesome. The only change I made was that I wanted a different onion in the potatoes (not green onions, but yellow) so I cut up a yellow onion (ok, my husband cut it, because it scares me when I get too close to the blad of the mandoline; I have too many cooking scars!). I omitted the green onion. Maybe I'll try it some other time, as I'm sure it's good too. It was so much easier to put together since you don't have to layer out the potatoes all neat and orderly. Tossing them works great--then smash 'em in the pan! And it comes out as if you stood there all night layering potatoes. The combination of herbs flavor the cream in a quiet manner and it is so rich rich rich. I tried to stop eating them because I knew how bad they were for me, but it was truly impossible to resist. Everyone had seconds. item not reviewed by moderator and published
This dish was very good! Easy. My husband commented thru out the meal good priases. Made my heart sing with joy as my family enjoyed. item not reviewed by moderator and published
To answer Anne's question, Tyler used heavy cream in this recipe. item not reviewed by moderator and published
I will rate this a 5 so as not to affect his overall rating with my question. I didn't make it home in time to see Tyler today as I hoping to do. If anyone watched, could you confirm if he used milk and sour cream in the potatoes gratin as another reviewer suggested. She may have confused this recipe for another, but would like to know for sure. Thanks in advance. item not reviewed by moderator and published
Simple, Rich and Wonderful! Very big hit here at the house. As always, your the best! Thank you. item not reviewed by moderator and published
This recipe was excellent - simple to prepare, rich, flavorful and delicious. There were no leftovers of this dish. I made this along with Tyler's Prime Rib with horseradish garlic recipe. Both were "wow"! item not reviewed by moderator and published
I should of blanched the potatoes before cooking. Flavor was wonderful. item not reviewed by moderator and published
I followed the recipe to a "T". NO deviation. It was soooo easy to make. I used my mandolin's "paper-thin" setting ... which was 1/32 . The gratin was EXCELLENT !!! item not reviewed by moderator and published
i made these and they are awsome!!! a little to much garlic for us, my kids even ate seconds. they are easy to make and fun too. thanks for a new spin on potatoes. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Really, it doesn't get much easier than this. Simple food beautifully done. Yummy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Looking at the reviews I decided to go with the Julia Child method she used in her ham and potato gratin which is a 10+. After I sliced them - once with my food processor 1/4" slicing blade and then the next time just using my knife, I dropped the slices into cold water and brought it up to a boil and let them boil for about 3-4 minutes - they are only partially done - depending on what you use to cut your slices just keep checking after about 2 minutes . This will allow the potato to soak up the goodie when cooked but be done. Hope this helps. item not reviewed by moderator and published
I made this for Valentine's day dinner and they were awesome...however, even though I cut my potatoes paper thin with a mandolin, it still needed more time to cook. The top was bubbly and delicious looking, but the potatoes were not quite cooked through. Another 20 minutes and everything was perfect. item not reviewed by moderator and published
This potato dish is terrific. I did have a problem, but it was my own fault. I did not slice the potatoes "paper thin" and I found out that's very important, because they did not cook in 40 minutes. I put them in for another half hour, and they were terrific. So, beware... you must increase the cooking time if you don't slice the potatoes thin. But this dish is just fabulous! Creamy, tasty, delicious! item not reviewed by moderator and published
Wow! I was so nervous the potatoes would come out raw or it would have too much garlic but this was awesome! It was very easy and turned out delicious. Will definitely make this again. item not reviewed by moderator and published
I love this recipe...However I did have troubles getting the potatoes done. I found that boiling the potatoes for about 10-12 minutes after you have sliced them really helps make them tender so that everything gets done at the same time when you put it in the oven! item not reviewed by moderator and published
I have made these several times as well for special occasions and they are fantastic! item not reviewed by moderator and published
I've made this several times, it's very rich and tasty and there's never any of it left. Not an everyday dish because I'm sure it's loaded with calories, but a treat every once in awhile! item not reviewed by moderator and published
absolutley excellent. very creamy, very easy to make, oh so flavorful. I have made 3x and used more thyme than recipe calls for, probably twice as much. Dish presents very well and inviting. great for company. you must slice thin or it just doesn't work. item not reviewed by moderator and published
These potatoes are delicious and the best gratin I've ever had. They are super simple. Thanks again for another great recipe!! item not reviewed by moderator and published
This dish was really good! It was worth all the time I put in slicing the potatoes. item not reviewed by moderator and published
This was fabulous and easy to make. My son does not like potatoes but liked this. I will definitely make again. item not reviewed by moderator and published
My entire family enjoyed this recipe. I also cooked it a little longer than the recipe stated, about one hour altogether. This will definitely become a "regular" on my family's table. item not reviewed by moderator and published
fabulous! So simple and so good! the fresh herbs make the difference! item not reviewed by moderator and published
I really enjoyed this recipe. It was simple and provides an excellent base method to develop various flavor styles. I need to get a smaller casserole dish so I can make it more often for just the two of us. item not reviewed by moderator and published
The flavor was good and a bit rich. My problem was I sliced the potatoes as thin as I possibly could and they were not tender, mostly hard and when I cooked a little longer they ended up very dry. I followed the recipe exactly. Spent a lot of money on the cheese, disappointed with the outcome. I would try these again maybe more cream and cooking time, and a little less money on the parm-reg cheese. item not reviewed by moderator and published
I for one would like to see more of Tyler Florence in the evening time zone. Every one of his recipies I've tried has been wonderful. Try his ultimate cheesecake. Easy and delicious! What I love about this recipie is that it is one dish and no time consuming layering. You know when it's done when you smell the appetizing aroma. Thank you Tyler! item not reviewed by moderator and published
It smelled sooo good and my family was so looking forward to eating it but it came out of the oven separated. It was like scrambled eggs in water. Can someone please tell me what I did wrong. Half/half was fresh. I did cut the potatoes 1/4 thick but was that it? item not reviewed by moderator and published
Love Tyler's recipes but found this one a bit bland. Ended up adding some dry mustard, cayene and extra parmesan to bump up the flavors. item not reviewed by moderator and published
OMG! This was so fantastic and tasty, there was only one scoop left for lunch the next day and it tasted even better! I would change the cooking time - 40 minutes was NOT long enough and I actually turned the heat up to 400 and cooked it another 35 minutes till brown and bubbly. Way to go Tyler!! item not reviewed by moderator and published
This is absolutely the best potatoe gratin I have ever cooked. My family wanted thirds. thanks, item not reviewed by moderator and published
I agree with the 2 previous reviews on cheese and time. You can change the taste and texture (not a bad thing by changing or adding cheeses. I too had to add time (just over and hour total). Just taste like you would boiling potatoes or pasta. item not reviewed by moderator and published
Made it exactly as directed, it's excellent. But I can see how it can be versatile.. next time I will add small chopped onions and sliced mushrooms. Yes, that'd make it more a cassarole than a gratin, but tell me that doesnt sound awesome :) item not reviewed by moderator and published
These potatoes were wonderful. My whole family loved them. Very creamy consistency and great flavor. Didn't have the fresh herbs, but dried ones worked fine. Make sure your potatoes are paper thin. item not reviewed by moderator and published
I made this yesterday after viewing, and it came out delicious. So easy and very a la bistro item not reviewed by moderator and published
This recipe was a nice, rich dish that paired very well with steak. I replaced the Parmesean with Asiago, and it was great. I highly recommend it! item not reviewed by moderator and published
This was great with the New York Strip Steak and Brandied Mushrooms... I think he's going to marry me now, Tyler!!!!!! item not reviewed by moderator and published
I always had trouble making any type of scalloped potatoes (or gratin), but this is foolproof!!!! item not reviewed by moderator and published
Yummy a big hit with the whole family! Thank you for making me look like a star. item not reviewed by moderator and published
I found this easy to make, relying on my mandoline for those paper thin slices. The flavor was right on, perhaps to much so as the horde of fast food, burger munching, pizza ordering teen boys that live at my house barely left any for me. It's one more weapon in the fight to save their tastebuds. LOL. item not reviewed by moderator and published
It was so rich, everything just blended together perfectly. item not reviewed by moderator and published
I made this using the heavy cream and my husband has made this using half & half; both were absolutely great, but I think I prefer the cream. You may have to increase your cooking time, depending on how thin you cut the potatoes. item not reviewed by moderator and published
Very good - Very easy item not reviewed by moderator and published
I thought the potatoes were good but using a cup of Parmigiano-Reggiano cheese they were very, very rich. I think next time, and I will make these again, I will cut the cheese down to 3/4 cup, or maybe use 1/2 cup of parmigiano and 1/2 cup Gruyere. item not reviewed by moderator and published
We loved this recipe. I added a layer of grated gruyere to the top for an extra flavor boost. item not reviewed by moderator and published
I used half and half instead of cream and it was just right...rich and creamy without being too heavy. Also added a little garlic. Scrumptious. item not reviewed by moderator and published
I worried about the cream and cheese but decided to make the recipe as described. The potatoes gratin were incredible and very easy to make. I cut the recipe in half very easily. I paired them with the steak au poivre for a great bistro meal. T item not reviewed by moderator and published
This was good. A little rich but good. item not reviewed by moderator and published
I made this recipe for a Sunday dinner for my family. The taste was great, but the texture of the dish was not very appealing. item not reviewed by moderator and published
WOW!!! This was the best potatoe recipe I ever had. All of our friends loved it too. item not reviewed by moderator and published
Delicious. Make sure to slice your potatoes very very thin though, or you will have to bake it longer. item not reviewed by moderator and published
My husband just loved these! We had them the next day as leftovers, and they were just as good as the day before. item not reviewed by moderator and published
none item not reviewed by moderator and published
Not a big potatoe person, but this was great. A new staple in my house. item not reviewed by moderator and published
I really enjoyed this dish, and it make great leftovers as well. The only problem I had was the potatos weren't full cooked in 45 mins, so I added an additional 10 ~ 15 mins to the cook time and all was well. item not reviewed by moderator and published
Great item not reviewed by moderator and published
The recipe is excellent. I did not have Parmesan so used freshly grated Romano. I also baked it at 350 deg until nicely browned and tender. My potatoes looked as good as the picture on this website. We did not find them to be bland at all or too rich. Excellent. item not reviewed by moderator and published
Very easy to make. Tastes great too. item not reviewed by moderator and published
This was OK, didn't quite care for all that parmesan. I like other recipes I have for gratin.s item not reviewed by moderator and published
I would not make this dish, again. Disappointing. Way too rich and just not that impressive. I never say something is "too rich" but this was. item not reviewed by moderator and published
These are so easy to prepare and the taste is heavenly! item not reviewed by moderator and published
these potatoes are amazing. we didn't have any garlic on hand, so we made them without it. it was still very delicious and if we were to make it again, we might not put the garlic in because it was good without it. i would definitely recommend this recipe. item not reviewed by moderator and published
Sinful, and awsome. Easy to make and outstanding flavors. Make before a party and put in during the party and it would be a great entertaing dish with the rest of Bistro meals. item not reviewed by moderator and published
Everybody seems to make changes, some of them work, some don't. So then why call this person stupid for admitting to it? item not reviewed by moderator and published
I didn't even see the step about broiling at the end! And my gratin straight from the oven didn't even need it. Although admittedly I cooked the dish longer than the recipe said since from experience I know 40 minutes is simply wishful thinking when making a potato gratin. I topped my gratin with sautéed sliced sweet onion scattered about here and there. and boy did that add a WOW factor to an extent I'd not totally anticipated! Superb & so easy! (Oh, I used a quality Swiss gruyere cheese). item not reviewed by moderator and published
Wow! That is just so overwhelming: to think that you sliced what were already thinly-sliced potatoes (using your knife the second time!) for this recipe and also that you did this without even having a good reason to do it. (i.e., as in you didn't like the result the first time you made the dish) You must love working in the kitchen! item not reviewed by moderator and published
Hello @diingdecadence. I get that your comment is seven-plus years past. Still I believe it to be worth my time to post this easy switch-a-roo and maybe even more worthy to you no matter what it takes to read this and then to make the dish utilizing the one very simple change recommended: Replace the Parmesan with an excellent-quality (imported) Swiss GRUYERE. The elegant, deliciously-creamy result should in all ways ROCK YOUR BOAT. If I'm wrong, a thousand sincere mea culpas from me to you! item not reviewed by moderator and published

This recipe is featured in:

Holiday Entertaining