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Potatoes Gratin Recipe

Potatoes Gratin

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Average Rating:

Total Reviews: 92

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  • on June 07, 2013

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    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!

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  • on December 11, 2012

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    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!

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  • on June 23, 2012

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    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.

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  • on April 02, 2012

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    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".

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  • on February 27, 2012

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    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!

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  • on October 26, 2011

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    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.

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  • on October 06, 2011

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    One of the best gratin recipes I'm come across. Instead of the thyme, I did fresh rosemary instead. GREAT.

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  • on July 14, 2011

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    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.

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  • on April 30, 2011

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    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!

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  • on February 22, 2011

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    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!

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