The Ultimate Potato Gratin

Recipe courtesy Tyler Florence

Rated: 5 stars out of 5Rate itRead users' reviews (83)

RECIPE
COMMENTS & REVIEWS(83)

Cook Time:
1 hr 35 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 1 hr 35 min
Total:: 2 hr 5 min

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Ingredients

1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan

Directions

Preheat the oven to 375 degrees F.

Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.

*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

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Comments & Reviews

recipe The Ultimate Potato Gratin
taty may, CA 03-08-2010
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SOOOO GOOOODDD!!!!
Rated: 5 stars out of 5

this recipe I made for a family gathering and everyone loved! I will be making again for Easter!
recipe The Ultimate Potato Gratin
JANE Salina, KS 03-07-2010
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Amazing
Rated: 5 stars out of 5

I've been looking for THE potato gratin for a long time.....I finally found it!
recipe The Ultimate Potato Gratin
Vikki Auburn, AL 01-12-2010
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Amazing!
Rated: 5 stars out of 5

I made this last night and it was so amazing!! Like many other reviewers, whole savoy cabbage and slab bacon weren't... available in my area, so I used an entire bag of shredded cabbage and a little more than 1/2 of a pack of regular bacon and cut them into 1/2 inch strips. I followed the rest of the recipe exactly. My husband's response was that there is no reason to ever eat any other potatoes again! I would have to agree! It's not exactly figure friendly, but for a once in a while type of dish, it is totally worth it! Tyler is the Ultimate!Read more
recipe The Ultimate Potato Gratin
Cappy Hot Springs Village, AR 01-07-2010
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Excellent
Rated: 5 stars out of 5

I served this last night at a dinner party for 10. EVERYBODY including the men asked me for the recipe. I used a bag of... the shredded cole slaw with the other vegetables in it, and I used two handfulls of Bacon Bits. Loved it!! ThanksRead more
recipe The Ultimate Potato Gratin
Amy Havertown, PA 12-20-2009
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Love it, love it, love it!
Rated: 5 stars out of 5

Thanks to other reviewers for providing suggestions. I made this with .2 slices of OM center cut bacon, but will increase to... 4 or 5 next time. I used bag of cole slaw cabbage (with the carrots because I couldn't find it without). I didn't have chives, so I used 1/4 c of onion I used half and half instead of heavy cream, and I also added Sharp Cheddar cheese. I used whole 2 cup bag and just mixed it in with the cream, garlic, parmesan and potatoes. At the end, I just added the final 1 c. of half and half to the mixture that was left after layering all of the potatoes, and then poured it all over the layered mixture. It looks like a lot of liquid, but the 10 minutes of sitting after baking helps give the mixture time to thicken up and get yummy :) If you don't tell anyone about the cabbage, they will never know, and will wonder where all of the flavor comes from. I realize that I didn't follow the recipe exactly, but think that everyone's suggestions probably made it even better than the original. Thanks for the recipe, Tyler!Read more
recipe The Ultimate Potato Gratin
Julie Hialeah, FL 12-18-2009
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Excellent and a great success
Rated: 5 stars out of 5

This dish was great. I made it for Thanksgiving and EVERYONE LOVED IT!! I am making it for Christmas again!