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The Ultimate Potato Gratin Recipe

The Ultimate Potato Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

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Average Rating:

Total Reviews: 127

Showing 31-40 of 127

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  • on December 31, 2008

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    This dish is a real winner. I've had so many compliments on it and have passed the receipe along to family and friends. The cabbage is a great addition to the receipe. I substituted peppered turkey bacon which gives a great flavor. I will continue to make this dish for years to come!

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  • on December 25, 2008

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    This is a dish my CHILDREN 11 and 5 REQUEST!!!! They love it! All of the ingredients marry so well and it's soooo easy to make! We love it! My mom asks me to make it every year for Christmas. Thanks Tyler! You rock dude!

    Michelle Duncan, Maryland

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  • on December 08, 2008

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    With the bacon, cheese, and whole whipping cream I expected a flavorful potato dish. What I ended up with was blah. I love all the ingredients and was inspired by the cabbage and the wonderful reviews. Thankfully the corn gratin, green beans, and turkey made up for the sub par potatoes!

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  • on November 30, 2008

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    Thank you Tyler for this tasty and I mean flavorful side dish. When it was my time to get my plate together, there was only 1 1/2 servings left!! We gobbled it up. It is easy, quick and makes your tastebuds dance.
    Yummmmmm

    Julie Lord
    Apple Valley, MN

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  • on November 29, 2008

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    Thanks for this, Tyler! I halved the recipe because there's
    just the two of us, and even cheated and used bagged
    coleslaw instead of slicing my own, but the aroma and
    flavour of this dish were exceptional!

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  • on November 28, 2008

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    I made this the day before Thanksgiving. The potatoes didn't cook all the way through and the hostess said she could smell the cabbage in it. This was served in a household use to southern style cooking. Maybe that was the problem. Maybe this recipe appeals to northern style? I do not know. I was not impressed with this dish at all. Those that did put some on their plate, left it. I would have been better off with Betty Crocker.

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  • on November 26, 2008

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    I noticed that many reviewers found this recipe time consuming. I have to assume that they are slicing the potatoes with a knife ( I can't see any other step that would make it time consuming. May I suggest that you use a mandolin to slice the potatoes...it will take 5 minutes or less and you will get even slices. If you are not familiar with a mandolin... you can find them where kitchen accessories are sold or at the local Asian markets. I purchased mine at the Asian market for $20 and it's worth every penny!! You can use it to slice, julienne, and dice just about any vegetable (cucumbers, cabbage, carrots etc,etc in minutes or even seconds. Make sure you purchase a good quality mandolin with width adjustment and changeable blades. Good luck!! ...oh...and the dish is delish!!

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  • on November 20, 2008

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    I made this recipe to go with a venison tenderloin we did on the grill and it was terrific! I didn't have any cabbage in the house so I made it without and I also added sharp shredded cheddar to the mix. Quite time consuming but well worth the effort!

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  • on November 11, 2008

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    i have made this recipe several times. it is the ULTIMATE- go TYLER!!-- i usually use regular green cabbage and it comes out wonderful. i did find however, it is really the best right from the oven. its very rich but worth any time or effort put into it--

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  • on July 18, 2008

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    I grew up on meat and potatoes and this was a nice spin on similar dishes I've had in the past. To the reviewers below - an hour of prep? With pre-shredded cheese, all that's really left to do is slice cabbage, bacon, and potatoes, and cook them down a bit. Half an hour tops, and it's broken up a bit so it's easy to prep as you're cooking. One tip - don't preslice the potatoes and soak in water. While it prevents them from browning, it also rinses off a lot of the starch - and this starch is necessary for holding the dish together. Happy eating!

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