Scalloped Potato Gratin

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Loved this! I printed the recipe & then watched the video & 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 & cut potato slices by regular hand slicing. If you don't watch the cream & 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 & 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!

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Better than I've had in any restaurant on the globe. This ended the search for the perfect scalloped au gratin potato dish.

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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.

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The best Scalloped Potatoes I've ever had...I made it for Thanksgiving this past year. Will make it again and again.

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It pains me to give Tyler a less than peferct score, however this recipe is very flawed. It has no resemblence to the video almost...Video says bake at 400 degrees (375 here...video says ad a bay leaf..video says cover in tin foil. Furthermore despite cooking an hour at 425, tenting, and slicing taters thin, my potatoes were not done. I would say look to one of Tylers later recipes like from his Ultimate shows

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Amazing as is! Be sure to watch the video. The first time I followed the text directions for cooking and they are wrong. Video shows the cream is poured over the sliced potatoes in a bowl. Transfer the potatoes to a buttered casserole dish. Cover with foil and open a corner for steam to vent and bake at 400 for 40 minutes. I roasted garlic and added chopped bacon the second time around. I also simmered the potato slices in the cream mixture to expedite cooking time.

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Delicious! I would recommend watching the video as well, because he dips the potatoes in the sauce and then begins to layer and sprinkle with cheese. Also in the video he covers the potatoes with foil and folds up one corner before baking, so I did it that way. Made it for Thanksgiving, came out so good. The tiny bit that was left was taken by my brother-in-law to eat on the drive home. Making it again tonight for a get together and will be making for Christmas dinner.

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Excellent!! My teen daughter made this for thanksgiving. It was a hit! We have tried various versions but this one stands out. She added gruyere cheese to the parmegiano cheese and extra cream as others suggested. It was fab! This one is a keeper, thanks Tyler.

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I really enjoyed the flavors and textures of this dish. I did however add a little bit of grated Trader Joes cinnamon-Toscana cheese, which I think the dish benefited from. Would definitely recommend!

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Made this for Thanksgiving dinner and got rave reviews but I personally didn't like it as much as my guests. The recipe is pretty straightforward and also works well for making a day ahead and reheating in the oven, but I would recommend experimenting with the cheese by adding white cheddar or something creamier to the Parmesan called for in the recipe. I only used Parmesan and found that the potatoes weren't quite as creamy or cheesy as I would have liked.