Scalloped Potato Gratin

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This was made for our New Year's Eve Prime Rib dinner. As it was cooking, it smelled wonderful and it tasted excellent! The picky eater of the group even loved it!

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I seldom take the time to write reviews, but this is one of the easiest and most requested recipes in my file! I first made for Easter dinner in 4/07 and have made these potatoes many, many times since. You can totally adlib your way on this one - I usually double the heavy cream because I make 2-3 more layers than the recipe suggests. I buy the big bag of russet potatoes at Costco, use 5 since they're huge, use a generous portion of dried thyme, 4-5 cloves of garlic and maybe a shallot if I have it. I buy the shredded parmesan cheese (Digorno or Costco. Use the coarse sea salt and fresh ground pepper. Since I make more layers, total cooking time is about 60 minutes covered with foil. Then remove the foil and let them get golden brown on top (about 15-20 minutes. Never have bothered with the broiling. Fabulous!!

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This is a big hit everytime I make it. I used my mandoline to cut the potatoes - I couldn't imagine doing it by hand because it's hard to get the potatoes uniformly thin which is necessary for this recipe.

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My son and husband liked this dish when it was still piping hot, but once it started to cool, they didn't care for it. I didn't like it at all, unfortunately. I found the recipe too bland for my taste.

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Made the potatoes to go with the Horseradish Crusted Prime Rib (also Tyler Florence's and it was met with rave reviews. My two daughters, ages 2 and 3, devoured them with the prime rib and my brothers and husband and mom all loved it as well. Can't complain about much except for the sheer richness and calories in the recipe. I just put it in the oven with the prime rib for 50 minutes and it was done perfectly, even though the temperature was different. After the prime rib was done, I left it in the warm oven until we were ready to eat everything - made for a perfect side dish with the prime rib.

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A very tasty recipe. I forgot to get fresh thyme and so I needed to substitute with ground thyme. The dish still turned out really good. Next time I?ll be sure to use a fresh sprig to compare the difference.

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Made this today for a family get together. They were fabulous! Numerous requests for the recipe. Do note that they I baked them longer than recipe stated. Will definitely make them again!!

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This recipie is easy to make but not a crowd pleaser. Flavor lacking - very bland-consistncy not good. Cannot reheat- very oily. Will never make again.

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I made this recipe twice in the last three days.

The first time was exactly according to the directions. I used a mandolin and sliced the potatoes to 1/8" thick and used a shallow dish to bake. My family loved it and pretty much finished up the dish, but I felt like it needed more salt.

The next night, my cousins and I were having a Paula Deen themed Thanksgiving dinner. So I added a few slices of chopped up bacon to the recipe. I also added salt to the cream mixture and salted the potatoes themselves a bit more. And I added twice as much cheese. The result was one heavenly, unhealthy potato dish. The few slices of bacon went a long way to adding flavor. And my cousins all loved it too. It was grrreat!

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This was a very tasty side dish to the meatloaf we had last nightmy husband said definitely a keeper. The key is to slice the potatoes very thin, a mandoline definitely make the work easy. I added gruyere in with the parmasan cheese and the flavor was great. Being so rich, I'll probably make it for company next time so I won't eat so much of it!