Potatoes Gratin
Show: Tyler's Ultimate
Episode: Ultimate Bistro
Rate This RecipeRead users' reviews (92)
- Recipe categories: Dairy, Cheese, Potato,
- recipe
- ratings & reviews(92)
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Average Rating:
Total Reviews: 92
Showing 11-20 of 92
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By kirstieburger
Rhode Island
on December 23, 2010
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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.
By teeitup
N. California
on December 20, 2010
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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.
By mexipinos
SAN PEDRO, CA
on December 15, 2010
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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!
By kdelorean_474907
St. Petersburg, FL
on November 28, 2010
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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.
By JenDCD
Charlotte, NC
on November 08, 2010
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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.
By Ashley Brown
Dallas, Texas
on November 07, 2010
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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!
By mazzucasusan_11...
Cherokee Villag...
on November 06, 2010
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Wow was this great or what? Talk about easy. It is our newest brunch favorite! Thanks Tyler.
By Kelly Maria
Queens, New York
on October 27, 2010
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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.
By krissy1130
on October 16, 2010
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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
By BillSutton
Knoxville, TN
on October 13, 2010
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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!