The Ultimate Potato Gratin

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I had this served to me at Easter. It was outstanding. Dinner could have consisted solely of this casserole and I would have been happy. Now to make it for myself...

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Great dish. Tried it for Easter with ham and the family loved it! Will definitely make this dish again?

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This is a superb potato gratin! It is very substantial and rich, intended to be a main course casserole. I am surprised by the number of reviews reporting using it as a side dish. The dominant inspiration was Colcannon and it is intended to be served as a main dish or entree casserole. If you want a scalloped potato side dish look elsewhere, and save this for a star showing on its own. I’ve made this more than a dozen times and tweaked it to our family’s tastes. We prefer the potatoes peeled, so I now start with 4 lb of unpeeled Russets. About 8 oz. of any good, thick sliced smokey bacon works well, as does a good quality dry-aged ham. I use ordinary green cabbage as Savoy is nearly non-existent in my area. Cook the cabbage very slowly with periodic turning until it takes on a golden hue without any evident caramelization, about 30 minutes. Two cups of heavy cream is plenty, and now use one cup each of Parmigiano-Reggiano and Pecorino Romano for a more rounded cheese flavor.

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Very Good. I used regular cabbage and doubled the bacon, and it was very yummy. This is actually better the next day. But my favorite way to eat this was to cut a small sliver and heat in the mocrowave and serve beside scrambled eggs the next morning. OMG is that good!

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OMG. "Comfort food" is an understatement. It's decadence in veggie.

I used salt pork and did not salt it further. I used the cabbage I had in the frig, which was typical green cabbage, and I added (of all odd things a pinch of nutmeg to the cream, but it all worked beautifully.
Thanks Tyler. YUMMY.

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We loved it even though I did not use bacon but added chicken stock and sliced onions to the cabbage. We will do this one often.

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I was torn between this and a TF scalloped potatoe recipe but the reviews here was so high, I went with this recipe.

I was initially sold b/c it used cabbage and bacon. But, because it seemed like a lot of both for this dish, I probably cut the bacon and cabbage about a 1/4 than what's written. Plus, I also only used 2 cups of heavy cream. It was okay, actually, the recipe set-up beautifully when it was done, just short on flavor for me. Based on another review, I also cut the salt [I would go with the added salt next time]. Overall,it tasted like potatoes that cooked in an "alfredo" type sauce, I was looking for something more savory, I should have went with the scalloped potato recipe. There seemed to be a definite split between eating the potatoes and then tasting the "cream sauce," almost like the two never really married when cooking.
Somewhat better as leftovers.

But, try this recipe, you may like it.

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These potatoes were awesome. Being from New Mexico I roasted and peeled 6 green chile to add to the cabbage mixture. the little bit of spice was a perfect addition.

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best potatoes ever!!! seriously worth the time

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Would give 10 stars if possible.Have made several times since I had seen on Tyler's first show of this. It is on menu for this Thanksgiving also. But Tyler needs to define ingredients.How much cabbage? head? 2 lb 4 lb. ? Slab bacon? You live in NYC you can go to speciality shop and get. You live in the triangle of NC you go and get a package of bacon. You must present your recipe to all markets not just the "big city". I will still give it a 10 because it is a wonderful, clog your arteries dish. The only saving Grace is the cabbage.Tyler, remember NC not NYC.