Potatoes Gratin

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

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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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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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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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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.

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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.

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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!