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Potatoes Gratin Recipe

Potatoes Gratin

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Average Rating:

Total Reviews: 92

Showing 21-30 of 92

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  • on October 09, 2010

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    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!

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  • on September 18, 2010

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    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.

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  • on June 14, 2010

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    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.

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  • on March 26, 2010

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    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.

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  • on February 13, 2010

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    To answer Anne's question, Tyler used heavy cream in this recipe.

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  • on February 12, 2010

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    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.

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  • on February 08, 2010

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    Simple, Rich and Wonderful! Very big hit here at the house. As always, your the best! Thank you.

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  • on December 25, 2009

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    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"!

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  • on December 05, 2009

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    I should of blanched the potatoes before cooking. Flavor was wonderful.

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  • on November 03, 2009

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    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 !!!

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