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Scalloped Potato Gratin Recipe

Scalloped Potato Gratin

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Average Rating:

Total Reviews: 445

Showing 41-50 of 445

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  • on November 22, 2012

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    Yummy big hit on thanksgiving i wasnt sure how it was going to turn out i must say im pretty proud of myself. I will def make this again and again!!!

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  • on November 13, 2012

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    I make this all the time and it is delish! The only thing I will say is pour the liquid on the potatoes and coat the potatoes entirely--use your hands. Then still using your hands, arrange the potatoes in the baking dish, then pour the remainder of liquid into the baking dish. I think this is a better method to make sure the potatoes are not stuck together and they are completely coated.

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  • on November 05, 2012

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    these potatoes were great! i did use a lot more cream than called for, because the cream didn't come to the top layer of potatoes and they seemed a bit dry, so added more after cooking awhile. i also used way more parmesan cheese on the top layer, about 1-1/2 cups because i love the taste of the golden cheese when baked. used a 9 x 9 nonstick pan and only made 2 layers. couldn't taste the thyme or nutmeg, so next time will add more of those 2 ingredients. everyone loved these potatoes, and they're my favorite i've ever made. great recipe.

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  • on November 04, 2012

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    My family LOVES these potatoes!!! I vary the ingredients bases on the fresh herbs in my kitchen....sage or rosemary are also great!!! And I will use different cheeses... the new york white cheddar is a FAV!!! I also add ONIONS which adds to the dish. Sooooo yummy!

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  • on October 30, 2012

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    made these with chicken strips for my hubby! I was short on the heavy cream so I used what I had which was 1/2C heavy cream, cup of 1/2 & 1/2 and 1/2 cup of whole milk. I did turn up the oven temp to 400 and cover it loosley with foil. Then I added the cheese and put under broiler. great recipe, will have to put that one on the list of favorite sides.

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  • on October 28, 2012

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    This is a great 'whatever is in my pantry' recipe! I can use different white cheeses,cloves or pumpkin pie spice instead of nutmeg, and no thyme or garlic if I don't have it.
    I just tried my first bite! I love the flavor and tenderness of the potatoes, I only wish there was MORE sauce and thicker sauce! I substituted pumpkin pie spice for nutmeg and it is DELICIOUS! I also added way more cheese and grated the cheese fresh.

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  • on October 16, 2012

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    Great potato dish. Baked at 400 degrees covered with edge opened after reading reviews. Baked for 50 minutes and the potatoes were sliced very thin. Tylers recipes are always on point. Sometimes the recipes and videos are different with alot of the chefs. I usually view both before trying a new recipe

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  • on October 14, 2012

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    OMG soooo good. Had my husband get them off the table cause I couldn't stop eating them.
    Used Yukon Gold, 1 tsp salt, 1/2 thyme and added onions to the recipe.
    Just deleted all other scalloped potato recipes from my recipe box.

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  • on October 11, 2012

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    This is my go to recipe for scalloped potatoes. I've tried them all. This by far is the BEST!!! The nutmeg really is key

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  • on October 09, 2012

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    I followed the recipe pretty closely and it came out great! In my opinion the key to good scalloped potatoes is the use of heavy cream, do not skimp on this, just go for it! I also added a pretty healthy bunch of fresh thyme to cream because I really like that flavor of thyme.

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