Scalloped Potato Gratin

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/2 cups heavy cream
  • 3 bay leaves
  • 2 sprigs fresh thyme, plus more to finish
  • 2 garlic cloves, chopped
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Unsalted butter
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • 1/2 cup grated Parmesan, plus more for broiling
Directions
Watch how to make this recipe

Preheat the oven to 400 degrees F.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.


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4.7 511
<span>I've come to realize that Tyler's recipes are truly ultimate and never fail.  I made this dish for Easter dinner and it was delicious.  The only change I made was to half the amount of nutmeg used because I find that the spice is very strong and sometimes overpowering.</span><br /> item not reviewed by moderator and published
We made this yesterday for Easter dinner.  We were hosting 13 people so decided to double the recipe and made them in two separate casserole dishes.  We followed the recipe exactly except more thyme than it called for because I love fresh herbs.  I also had some extra shredded cheddar from another recipe and I added not quite a half cup to each pan, just sprinkled on top.  We used Yukon gold potatoes and sliced them with the food processor to make sure they weren't too thick.  However, despite cooking for the exact length of time, our potatoes were underdone, unfortunately.  That's when I realized that the oven had been set at 350 (default setting) instead of 400!  So sad.  All in all, it looked beautiful, smelled wonderful, the sauce tasted fantastic, it was just that the potatoes were not tender enough.  I would probably have added at least another 20 minutes if I didn't have a house full of hungry folks that were already making their plates as it was coming out of the oven.  If we try this recipe again, I might blanch the potatoes prior to adding them to the dish as well as bump the temp up to the recommended 400 just to be sure! item not reviewed by moderator and published
Watch the video, saves time on the prep. Tried many recipes &amp; this is a winner! So delicious and much more flavorful than any I've tried. My family always requests I make this for holiday dinners when ham is the main. You won't be disappointed!!! item not reviewed by moderator and published
I've made this several times and it definitely does not make enough to fill a 9x13 dish. I wouldn't double it because I think it would be too much but just add a few extra potatoes a little extra of the other ingredients and I think that should be fine. As long as there is enough liquid to keep the potatoes moist will work. I am also making this as part of my Easter Lunch. It also gets so many compliments when I make it. item not reviewed by moderator and published
I use a around deep dish glass pie dish for this.  I also remove the foil for the last 15-20 minutes.  I have made this recipe several times and while delicious I feel it could use more of the cream sauce to appropriately coat the potatoes.  It is rich so a little goes a long way.  <br /> item not reviewed by moderator and published
I cannot find what size casserole to use for this recipe.  While it is listed for a "crowd" the dish shown certainly did NOT look like a 9x13 size.  I'd really appreciate a prompt response since I am thinking of taking these potatoes to an Easter potluck. item not reviewed by moderator and published
It seems like this recipe is missing a step after baking 40 minutes.  Do you add more parmesan and then broil? item not reviewed by moderator and published
The first time I made this-- it was dry and not as tasty. I thought I would give it a second try, and it was definitely worth it this time. I left the potatoes soaking for longer, bumped up the salt and pepper and most of the spices a bit, and even added a bit more cream. I'm not sure what all happened this time around, but it was perfect and amazing. I think it might need another 10 minutes plus to get the top browned.... but if you plan for it to take 60 minutes.... that will help you get the rest of your meal organized. I made it with a boneless pork roast and roasted asparagus.... not will be a go-to meal. Reading some of the other comments helped, too. I also used Grated Parmesan cheese from a package, and it seemed moister. Hope this helps. item not reviewed by moderator and published
Not a family favorite.  Very bland.  Won't be making this again. item not reviewed by moderator and published
This was really amazing, especially with the addition of cheese melted on top! item not reviewed by moderator and published
This is the best potato recipe I have ever made. The flavors were subtly delicious. I was short on time so I did as one other reviewer suggested and put the potatoes into the heating cream and cooked them for about 5 - 7 minutes then dumped all in the casserole dish. I was pleasantly surprised the the slices all laid down nicely. Otherwise I followed the recipe exactly. They were done in about 45 minutes. Took the foil off and left in the oven until the top was brown (didn't broil) and they were ready to go. Holy cow they were good! item not reviewed by moderator and published
ITried this last night. Ididn't have thyme so I used fresh sage. Plus, the time is off BUT if you look above, it says something about putting it under the broiler. So after the allotted cooking time. I remove the foil and added more cheese. Then stuck it under the broiler for about 10 minutes. Just to get that golden brown look. Because the potatoes were already done. Oh and Yukon potatoes. item not reviewed by moderator and published
This recipe was unbelievably tasty! I followed the recipe but then 'added' to it. The baking time was WAY off though. I baked it for an hour and 15 minutes and probably could have gone a few moments longer. I also added a bit more parmesan cheese when mixing before baking. I also added dollops of unsalted butter to the top. I think the only other thing it needed was salt. OVERALL - A crowd pleaser and we had NONE left!!!! item not reviewed by moderator and published
I have had a lot of luck with Tyler's recipes so I was happy to give this one a try. I pretty much followed it entirely with only three modifications, one of them accidentally. I accidentally omitted the nutmeg, which I will add next time. I did not have plain Parmesan, I had only peccorino or a 4 cheese mix Trader Joes, and decided to use one cup of the 4 cheese blend over the top. And I did agree with the other reviewers that 40 minutes was not enough time, so I extended the cooking time to one hour. That said, I didn't alter anything else and the sauce of cream, spices and herbs as well as the process was exactly followed in addition to all other measurements. IT IS FANTASTIC. item not reviewed by moderator and published
Fabulous! I use 1 tsp of salt and 1/4 of parm. For the potatoes, I always use yukon gold. item not reviewed by moderator and published
Followed the recipe exactly and my whole family loved them. item not reviewed by moderator and published
Simple, easy and everyone loved it. item not reviewed by moderator and published
i followed most of the recommendations below (for adjustments) and these came out great! only thing was that the edges and the very bottom burned a bit. i only soaked half of the potatoes in the cream sauce and used this half for my top layer. Thinking maybe I should have coated the whole batch?? thoughts? item not reviewed by moderator and published
I made these for Thanksgiving and they were excellent! This recipe is a keeper!! Thanks Tyler! :) item not reviewed by moderator and published
Totally bad!!!!!!! It was all watery and runny! Not anything I'd make ever again item not reviewed by moderator and published
I've made this recipe twice. It truly is the best gratin I have ever tasted. Slight modifications: Could not find whole nutmeg so had to use the ground style. I used 2 cups heavy cream instead of the 1.5 (one pint carton is 2 cups). Pour heavy cream in larger sized sauce pan, add herbs, salt and pepper to taste. Warm slowly letting herbs saturate the cream with flavor, but don't let it boil. Remove bay leaves and thyme from mixture and drop in about half of your sliced potatoes. Mix loosely so potato slices are covered in cream. Pour enough cream onto your buttered casserole dish to coat the bottom. Add a layer of sliced potatoes overlapping them kind of like fish scales. Salt and pepper layer and sprinkle with thin layer of Parmesan and sharp cheddar. Repeat using all potatoes (3 or 4 layers). Bake covered in foil at 400 for 1 hour (raise one corner to allow steam to escape. Remove foil and bake an additional 30 minutes. Sprinkle with crumbled bacon if desired. Heaven! item not reviewed by moderator and published
This recipe is obviously missing some important steps because the dish is bland and very unappetizing to look at. Be careful not to set it next to anyone else's scalloped potatoes at a potluck! item not reviewed by moderator and published
I made a different scalloped potato recipe that started with putting the potato slices in cream, bringing the mixture to a simmer, and continuing to simmer for 5-6 minutes. I baked the dish for 40 minutes at 350 and the consistency of the potatoes was perfect. Julia Child also employs this approach for scalloped potatoes. I'm going to try this recipe, but will employ the step I've noted above. item not reviewed by moderator and published
This is my go to recipe for scalloped potatoes. I've made it many times. Everyone I cook for loves it. I follow the recipe. My oven heats properly, so it always comes out perfectly cooked. item not reviewed by moderator and published
This scalloped potato recipe is very, very good! It has a simple yet rich cream sauce that coats the potatoes but doesn't overpower them. My only issue that I ran into was that there was not enough cream sauce, so I had to add cream as I was working since I saw how many potatoes there were and how much sauce! Very glad that I did! I also wished that I had taken the foil off of the dish about 15-20 minutes prior to taking it out of the oven---the crispy bits on top would have been nice! Even without the top getting crispy, it still was a lovely dish and a huge hit with my family! item not reviewed by moderator and published
Wow were these ever amazing! Everybody loved them at my dinner party. I will be making these for holidays from now on. I had 12 people to feed, so I doubled the recipe and used a 9x13 pan. It was a perfect fit for this recipe. The flavor was phenomenal! Holy deliciousness! I cooked it for 1 hour and 30 minutes, taking the foil off completely for the last 10 minutes. Tyler Florence, you rock! I currently have your creme brulee recipe in the oven for tonight's dinner. Another fantastic win! item not reviewed by moderator and published
This took much longer to cook - over an hour, and I had used a mandolin on the potatoes. I did use half and half, and it separated. I used 8 oz gruyiere cheese, and one tsp salt. Very short on salt. I'll keep looking for a good recipe. Please tell me if you know why the half and half curdled. item not reviewed by moderator and published
Too runny. Agree with other posters that this needs to be cooked at least an hour. Too many other good scalloped potato recipes to bother with this one. item not reviewed by moderator and published
Super good. Guests asked for the recipe - the ultimate compliment! item not reviewed by moderator and published
I have been trying scalloped potato recipes for years and never found one that was perfect. This recipe was the best. My family loved them and went back for seconds on the potatoes and skipped dessert!!! I made a couple of changes based on the reviews I read for this recipe. Some of the reviews stated the potatoes took much longer to cook than the recipe called for and some stated there was not enough of the cream sauce. After i sliced the potatoes i cooked them in the microwave for about 8 minutes until barely tender. For the sauce , I used one cup of heavy cream and one cup of half and half. I also added a cup of a cheddar cheese blend along with the Parmesan. After layering the potato mixture I sprinkled Parmesan and cheddar cheese blend on top, covered with foil and baked for 40 minutes. I uncovered the potatoes the last 10 minutes to put a nice cheese crust on top. All I can say is yum!!!!- thanks Tyler for the best scalloped potato recipe. JB in Virginia item not reviewed by moderator and published
Oh my lord. I never thought scalloped potatoes could be this fantastic. item not reviewed by moderator and published
These are the best scalloped potatoes that I have ever had. I made them for Father's Day, and they were a big hit. I will definitely be making these again. item not reviewed by moderator and published
Delicious. Husband and I both loved these. Did have to cook a bit longer (45-50 mins) , I took the foil off and cooked for an additional 5 to 10 minutes. Turned out great though! item not reviewed by moderator and published
Really tasty but I have tried it 3 times now and have had to cook it way longer than the recipe calls for. Left it in over an hour today and still had to put it back in the oven for longer. Used food processor to ensure the potatoes were really thin, and there is lots of liquid for them to cook in so don't know what is wrong. item not reviewed by moderator and published
Very easy, used extra Parm and added a diced onion&amp; flour into the heavy cream (added a little more than recipe stated). I used Yukon Gold potatoes sliced with my food processor to 1/8 thick. Layered the potatoes after saturating them in a bowl with the heavy cream mix. Took 65 minutes before it was done. Took foil off after 40 minutes. Got a nice crust. Very tasty &amp; nice presentation. item not reviewed by moderator and published
Made these last night, and the taste is absolutely awesome! The only thing I did different was added a Rosemary stems along with the cream while warming, and a little sprinkle of same on one of the layers in the middle (we love rosemary). Awesome! Will make again for sure! item not reviewed by moderator and published
I always wanted to make scalloped potatoes and decided to go for it Sunday 2/23/14. I knew Tyler would not let me down. My family scraped their plates and so did I! I read the reviews first and most importantly followed the recipe. Although I sliced the potatoes super thin the dish still required an hour to cook and went under the broiler to brown. I will keep this fav to use again and again. item not reviewed by moderator and published
Super good flavor, a definite keeper, if I can only figure out how to add this to my old recipe box.....hmmm item not reviewed by moderator and published
Awesome side dish. Make sure you only use 2 pounds of potatoes of there won't be enough sauce. Sometimes I mix potatoes and it's perfect every time. item not reviewed by moderator and published
My family loved this recipe! I used and weighed just over 2 pounds of Yukon Gold potatoes. I chopped and gently sauté'd 1/2 of a medium to small onion till lightly brown, turned off the heat and added the garlic. I doubled the cheese, Parmesan and white cheddar tasted great. I increased the heavy cream by 1/2 cup, keeping in mind I had added an extra potato. Like some of the reviews I have read, it took longer to bake. I removed the aluminum foil at 40 minutes,sprinkled a little cheese over the top and baked about 20 minutes longer. I made the same recipe this evening, but substituted half and half for the cream. I got no complaints, but I will always use the heavy cream for this recipe in the future, it made a big difference! item not reviewed by moderator and published
Family loved it and asked for it twice. However it doesn't brown for me and so I uncover it for last 10 minutes. item not reviewed by moderator and published
Once again Tyler, your recipe is outstanding. The cream mixture infused with garlic and fresh herbs add the right amount of depth to the dish. And the parmesean cheese brought it from an 8 to a 10. Thank you Tyler. Love your recipes. You never fail me. item not reviewed by moderator and published
OMG DELISH!!!! Used double the parmesan - put more in the potato and cream mix and put some on top. Also, uncovered it for about ten minutes at the end to brown and that result was glorious. item not reviewed by moderator and published
Super simple, tasty, and rich! Everyone liked it! item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
Just Lovely!! I made these along side Bobby Flay's prime rib which is also fabulous on Christmas Eve! I cut the recipe in half for a smaller crowd. I also cooked them at the same temp as the prime rib but for a longer time. This is going in my files for Chrismas Eve every year now! item not reviewed by moderator and published
Liked this simple gratin but had a few comments to add. The 3 bay leaves were way too much for our tastes (maybe I steeped it too long?), next time I think one would be plenty. Also I took the foil off for the last 15 minutes or so to brown it up nicely. Had to use pecorino as we were out of Parmesan, but it was still great. I would make this again with less bay leaf as it was so easy and quite delicious. item not reviewed by moderator and published
I made this recently and it was delicious. Does anyone know if I can make it the day before, cook, and then reheat for meal the next day. I have a timing issue with only having one oven an different dishes needing different times. If I could jsut reheat and it still be good, would be a lot of help. item not reviewed by moderator and published
Not sure why my cream curdled up in the oven; could it be that before mixing the sauce w/the potatoes I brought it to boil??? Btw, I didn't add any oil or butter to the sauce; only to the pan enough to grease it. Also, I doubled the recipe &amp; yes, I weighed the potatoes &amp; doubled up on the milk/cream amount. The flavors were grrreat as I also added rosemary, onion, &amp; chicken bouillon for flavor, &amp; pinch of cayenne for little heat to the sauce. After the heat was turned off, I added grated romano for more yumminess in the sauce &amp; on the top of the scalloped potatoes... absolutely delish!!! item not reviewed by moderator and published
Turned out nice but our double batch was in the oven for about 75 min. No fresh thyme, so we used dried and stained it out as we poured the cream and spices over the potatoes. We had gold potatoes on hand and we did not peel and it turn out great. The nutmeg concerned me so I did not double it. I might next time. Need to add more spice or kick for my taste. item not reviewed by moderator and published
For additional flavor, add thin sliced onions, split the cream in half and add whole milk along with either shredded gouda or gruyere cheese. item not reviewed by moderator and published
This dish is stellar. I hate to say that for a side.. but kudos to the poster that advised to steep the cream because it makes every difference to the flavor profile. I say this as I just peeled 10 lbs of potatoes for Thursday for the privilege of everyone loving this, lol item not reviewed by moderator and published
Loved this! Going to keep it in the rotation, I cooked for an hour and sliced very thin, perfect. Also added a little cheddar and dud two layers.. Cream on bottom and covered. item not reviewed by moderator and published
This was really, really good. Used dried thyme but that was the only difference. My husband had 3 servings! Very easy and very good! item not reviewed by moderator and published
I make these but a lot different, Slice spuds and layer in casserole put some flour, parm,butter,salt &amp; pepper,do 3 layers total and put a whole can of can milk on all and cook in microwave,very easy and good!! Takes maybe 10 or 30 mins.and let sit in mic... item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
Best thing I have eaten in a while! They are better than restaurant quality. Although, I had to bake them for a solid hour, towards the last 2o min I turned up the temp to 500 degrees to give the dish nice brown color. item not reviewed by moderator and published
If you love Alfredo, you will love these potatoes. They are a bit runny if you don't use full fat cream per the recipe. We used half and half and the sauce was not thick and creamy as it should have been. item not reviewed by moderator and published
These potatoes are fantastic. Simple clean flavors and very easy to put together. I made these for a church potluck and they were gone so fast. I only got a little spoonful of them. I am looking forward to making this again just for my family - will sure to double recipe so there are left overs. item not reviewed by moderator and published
I put the potatoes in he microwave and cooked the potatoes half way done and then slice them when they have cooled. Perfectly cooked dish every time! item not reviewed by moderator and published
The potatoes are delicious but need a much longer cooking time. The potatoes were still crunchy after removing them from the oven. item not reviewed by moderator and published
Easy and oh so good. Thank you Tyler:) item not reviewed by moderator and published
Fantastic. Perfect the first time. And I can&amp;#39;t cook. VERY rich. Took advice from previous reviewer to be sure to steep the spices in the cream. Delicious. item not reviewed by moderator and published
This is my go to recipe for scalloped potatoes. I&amp;#39;ve tried them all. This by far is the BEST!!! The nutmeg really is key. For those reviewers who claim these were bland, you have not seasoned them enough. Remember potatoes require salt and you are also adding all that cream!! Hope this helps. item not reviewed by moderator and published
Loved this recipe! Not too heavy or cheese like many others I've tried. The only change I made is that I baked it a little longer about 1 hour. My family loves potatoes very soft. It tasted fantastic! item not reviewed by moderator and published
Agree with everyone in terms of flavor here and love the simplicity. The concept of steeping the cream with the herbs is stellar and is the foundation of the flavor profile here. I also agree with laying low on the added cheeses and meat (ham, bacon, etc.. But what is going on with some of these recipe instructions? There is no way to get these potatoes soft and fully cooked within 40 minutes at that temp. I added 20 minutes in my oven and it was still borderline at that temp. (I have a very good oven that has not failed me before. I followed the quantities to the detail, and even measured the weight of the potatoes. A gratin of this quantity will not full cook at that temp in 40 minutes. Sorry. item not reviewed by moderator and published
Finally I found an easy, truly delicious scalloped potatoe recipe! I didn't have fresh thyme, used dried, worked perfectly!...I only had a little parmesan cheese so I added some leftover shredded triple blended cheese I had on hand..delish!!! I think there is some flexibilty in this recipe to use different cheeses, or add additonal items; maybe some chopped ham or bacon? But why mess with a good thing! To be quite frank, I honestly don't care that much for potatoes?..would never miss them if stranded on a deserted island, but, I must confess..I ate some cold out of the refrig this morning?..yep!...they're that good!!! item not reviewed by moderator and published
Its is delicious! but with all the heavy cream and butter.... hmm I don't know... this stuff cant be good for you. Will not make it again because it makes me guilty eating it! item not reviewed by moderator and published
Would NOT CHANGE A THING!! YUMMY!!! The Bay leaves made such a nice flavor. YUMMY!! item not reviewed by moderator and published
Delicious! We served these with grilled pork loin, and everyone just loved these poatoes. Don't leave out the nutmeg - it added a wonderful flavor to the dish that had everyone talking. item not reviewed by moderator and published
Absolutely delicious! Easy to make too. I would probably add more cream next time and there will definitely be a next time : item not reviewed by moderator and published
Amazingly simple! Made a few modifications - used half and half instead of heavy cream because that's what I had on hand. Increased amount to 2 full cups, doubled the Parmesan, and added a little shredded cheddar that I wanted to use up. Also, diced some leftover smoked ham from Easter and mixed that in. Forgot the nutmeg, honestly I don't think I missed it. Delicious, the ultimate comfort meal! item not reviewed by moderator and published
Delicious! I just made this for Easter, and one of our friends said these were some of the best scalloped potatoes he's ever had. I poured half of the potatoes into the baking dish, added some shredded gruyere, then the second half of the potatoes, and finished it off with some gruyere on top. Other than that, I followed the recipe exactly. MAKE THESE! item not reviewed by moderator and published
I made this recipe for Easter, I doubled it and crossed my fingers because not only had I never made it before, but I knew that doubling a recipe sometimes will alter it. All I can say is FABULOUS!! My husband loved it so much I'm making it again tonight! item not reviewed by moderator and published
Made this to serve with my grilled lamb Easter dinner and it was out of this world. My family loved it. We must have talked about the potatoes for 10 minutes at the table. Needless to say there were no leftovers. The recipe was easy to make and packed with flavor. This is now in my general rotation for special family dinners. My favorite part was having just the hint of cheese. (Not overwhelmed by America's obsession with cheese and bacon You could really taste the potatoes and the herbs. As always, Tyler does not disappoint. item not reviewed by moderator and published
I have made this today, and many times before. Never goes wrong with this amazing recipe, tnks Tyler. Classic always item not reviewed by moderator and published
I LOVE this recipe. It NEVER goes wrong. My hubby loves it. I will be making it again this Easter for my Step daughter. I've tried many of Tyler's recipes and all are Excellently flavored. You're the best! item not reviewed by moderator and published
The herb &amp; garlic infused cream was delicious, great dish! Easy. item not reviewed by moderator and published
Update: Our culinary team has added bay leaves to the recipe as reflected in the video. Admin Customer Service item not reviewed by moderator and published
I didn't have enough cream or parmesan cheese so I had to substitute a cup of cream for a cup of chicken stock and a 1/4 cup of parmesan cheese for sharp cheddar, but it was really great! Highly recommended. item not reviewed by moderator and published
Delicious! Even though I blew it and only made two thicker layers rather than three thin. My new food processor made quick work on the potatoes. I can't imagine slicing them by hand. I agree with others that you could play with the kinds of cheeses. It's very rich though. Maybe best for a holiday. Would be great with ham. item not reviewed by moderator and published
I added more Parmesan than was called for, but I think that this would be very tasty either way. item not reviewed by moderator and published
I thought this was delicious but my family thought it was a little bland... They suggested using a different cheese next time, so maybe I will try using sharp cheddar... Or a combination of cheddar and parmesan. May also add some thinly sliced onions. But like I said, I really enjoyed it as written! item not reviewed by moderator and published
Very tasty and a crowd pleaser but mine came out a little too liquidy. Did I do something wrong? item not reviewed by moderator and published
I added extra garlic and thyme. Family loves this recipe. Very easy and tasty, and it does not take long to make it. item not reviewed by moderator and published
I added shredded gruyere with freshly shredded Parmesan cheese &amp; it made it quite tasty! item not reviewed by moderator and published
Also found this for Christmas Dinner. The taste is mellow and sublime. Making it again for New Years. It's a huge Hit. Going to try using other cheeses like Guyere and Emmenthaler. Its like a simple dauphinoise. item not reviewed by moderator and published
I have made these potatoes several times and they are always a hit. I keep increasing the recipe because the original is just not enough for my crew! These are the easiest and best potatoes I have ever made and I've made a lot of potatoes in my lifetime! item not reviewed by moderator and published
While easy to make, I found this recipe lacking in flavor. So, I guess I will have to keep looking.... item not reviewed by moderator and published
oh my! I wish I made like triple portion as we both were obsessed with these potatoes Tyler! hahahaha you definitely gave us a keeper for Christmas yum yum thank you for the wonderful recipe item not reviewed by moderator and published
I just made this recipe yesterday for Christmas dinner and everyone loved them. The only reason I'm giving it 4 stars instead of 5 is because the written recipe is not the same as the video, which I don't understand why. If it weren't for the helpful reviews of others I never would have watched the video. In the video Tyler Florence puts bay leaf in the heavy cream which is not listed in the written recipe. Also, instead of layering the potatoes as it states in the written recipe, he puts all of the sliced potatoes into a bowl and pours the heated cream over them and mixes which to me, makes a lot more sense. I will make these again and follow video recipe. item not reviewed by moderator and published
This was amazing. I totally won Christmas dinner with this. I didn't watch the video (didn't even realize there was a video until getting ready to post my review. I'd say you need more Parmesan than the recipe says, a good 1/2 cup- 1 cup more. I was short for the topping and had to add another type of cheese (I used cheddar to supplement, it still rocked. All in all, I will definitively make again, yummy! item not reviewed by moderator and published
I was asked to bring scalloped potatoes for Christmas Dinner. I chose this recipe because I always enjoy Tyler's recipes. With that said, I have a couple comments: a. The video does not match the recipe - there are variances with the ingredients and processes. b. If you choose to make this dish, I would suggest watching the video. I actually watched it 3 times before I actually made the dish. I felt as though I needed to understand the amount of cream that is required. c. I did use more parmesan cheese than listed for ingredients. I also used more than was shown in the video. Lastly, I would definitely make this again - everyone LOVED it! It just needs a lot of TLC to make sure it's the gratin dish that you desire. item not reviewed by moderator and published
Yum!!! I used 4 potatoes only because the ones I had were huge. I also used the herb de Provence rather than just thyme. Came out fabulous and very tasty. This is def a keeper recipe! item not reviewed by moderator and published
Tastes great! I didn't put enough salt onto the potatoes, but that was totally my fault. Also, I followed the video's cooking instructions instead of the online version. My only problems with this recipe is that the size of the dish isn't specified. I ended up using a 13x9x2 inch baking dish, and the potatoes only filled up about half the dish. I definitely recommend using a smaller dish. item not reviewed by moderator and published
Simply the best scalloped pototo recipe ever! I have used it year after year. I have added little bits of Bousin cheese into the layers and received great reviews.Make sure and use the heavy cream. One year I cheated with light cream and it broke. item not reviewed by moderator and published
Wow - these are fantastic. I've never made scalloped potatoes before and was nervous, but they look, taste, and smell wonderful. I followed the video instructions. I tripled the recipe, using extra garlic and thyme, and used two 15x10 pans (which could have accommodated another couple pounds of potatoes. item not reviewed by moderator and published
Loved this! I printed the recipe &amp; then watched the video &amp; tweaked the recipe to mirror Tyler's process in the video. Prep time took much longer than 15 mins, but I didn't have a helper, was not an experienced potato peeler &amp; cut potato slices by regular hand slicing. If you don't watch the cream &amp; keep it stirred, it will get a film on top. Tyler didn't say how much cream he put in the pot in the video, but the 2 cups cream only took a small pan. Our store didn't carry fresh nutmeg or thyme, so I used the ground/powder spices. Per the video, I covered and tented w/ aluminum foil &amp; baked at 400 degrees for 45 minutes then at 350 degrees for 35-40 more minutes because I had another dish baking that needed less heat. After the initial 45 minutes, the potatoes were becoming light brown but were still slightly crunchy. That last half-an-hour to 40 minutes was definitely needed. Next time, I will be adding cooked/chopped bacon as a topping. Much better than the boxed! item not reviewed by moderator and published
Better than I've had in any restaurant on the globe. This ended the search for the perfect scalloped au gratin potato dish. item not reviewed by moderator and published
Until now, I had never made scalloped potatoes from scratch. One word: FABULOUS. I agree on watching the video. I used the video method instead of the written one. (ie, Suggest adding some cream to the potatoes in a dish to coat and then pour the rest over as you layer. For whatever reason, I just decided to use the whole 2 cups of heavy cream instead of 1.5 cups, and it turned out well. I also took liberty in adding a total of about a cup of freshly grated gouda to the parmesan while layering. I cooked longer than in the written recipe--I covered with foil, left a corner open, cooked for 40 minutes; then I uncovered and sprinkled a bit more parm on top and cooked for 15 more minutes for the browned top look. My oven tends to require higher temps and longer cooking than many recipes call for, so I guess just test it out first. This is my go-to oven potato recipe now. item not reviewed by moderator and published
So you deduct a star because YOU made a mistake with the oven temp?  I'm shaking my head. item not reviewed by moderator and published
This is pretty much how I did mine as well. I agree. I should have gone an hour and 30 minutes (I did an hour and 15) and the dish would have been perfectly cooked. I thought it was missing a bit of salt too. item not reviewed by moderator and published
That's a helpful review! item not reviewed by moderator and published
Thank you for this tip. The flavors and texture made a huge difference with potato's. item not reviewed by moderator and published
Please don't rate recipes you have not actually prepared. ' item not reviewed by moderator and published
Excuse me - I did use this recipe and used ikessea's tip. Bah Humbug to you too!!!!!!!!! item not reviewed by moderator and published
Ikisssea - thank you for this tip! The potatoes came out beautifully! item not reviewed by moderator and published
Thanks for posting that it works if you double it. And I agree that it takes 1 hour 20-30 minutes to cook, and removing the foil at the end sounds like a good idea. item not reviewed by moderator and published
Interesting. You did not follow the recipe, but you rated it anyway.... item not reviewed by moderator and published
Yes, Yes, Yes......I DO NOT understand why people either 1) alter the recipe or 2) simply read the recipe but don't actually make it....and then rate it. That is not how it works.Drives me insane! item not reviewed by moderator and published
I apologize. Next time I'll give it the average it already has. I do these reviews as a place for my notes. I have done it with cream, and it was great, but it still took 1 hour and 20 min. I used an oven thermometer to be sure I was at 400 degrees. Start it early -- you can always keep it warm! item not reviewed by moderator and published
Half and half has a lower fat content. The lower the fat, the more likely it is to break down. (Heavy cream has over 3x the fat as half and half) ...it obviously costs more, but for dishes like this you should ALWAYS use the real deal. It will make the difference between good, and OMG I have to have this recipe. ★★★★ item not reviewed by moderator and published
Thank you! I'm trying it again with cream! item not reviewed by moderator and published
Perhaps you don't know that regular cream and heavy cream can be boiled and cooked at higher temperatures than half-&amp; half and milk. That's why your sauce separated. item not reviewed by moderator and published
100% accurate. This was a very tasty dish... A friend who tried it tonight cooed about how unique and lovely the taste was, but it took at least 30++ more minutes to cook, and the amount of cream it called for was definitely not enough. I will make this again, but will double the cream... well, double the half and half... Adjustments aside, a really great dish that I will make again. item not reviewed by moderator and published
I think you could totally make this ahead and reheat it no problem. Probably 15 min in the oven would do it. Might be a little drier than day 1 as the potatoes soak up the cream but no less delicious I'm sure. item not reviewed by moderator and published
Who cares? item not reviewed by moderator and published

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