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

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.


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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

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