Tyler's Ultimate Potatoes Gratin I Made It Ii

Tyler's Ultimate Potatoes Gratin

mommyluvs2cook 3 years ago
By: Sparow64

I haven't made potatoes gratin in probably 5+ years so I thought it was time, especially since my husband loves them. These turned out amazing! It really does bake up perfectly, not too thick and not too runny as I've had happen in the past. I forgot the sprinkling of chives at the end, but they are in the dish :) Will be making these often now!

Tylers Ultimate Potatoes Gratin
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DIZ3 3 years ago said:

Yummy looking photo, Mommyluvs2cook! The potatoes look rich and creamy. Worth a repeat and you sprinkle on the chives next time. I love a good potatoes gratin.

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pointsevenout 3 years ago said:

Trying to remember way back when I was making gratin. There was an issue with the potatoes being done enough. The first part of baking was done with a foil cover on to make the potatoes done enough. And the second part of the baking was done with the foil cover off.

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mommyluvs2cook 3 years ago said:

I will definitely remember the chives on top next time Diz, thanks :)

I didn't comment on the bake time because I cooked it with something else in the oven which to me make things take longer. So I turned the oven up a little and left it in a little longer, so I don't know if the time on the recipe is accurate or not. I do plan on making this again, so I'll let y'all know!

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pointsevenout 3 years ago said:

Yes! Looking back through scalloped and gratin recipes I've made, covering the potatoes first and uncovering the potatoes secondly, does soften up the 'taters nicely.

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Cosmicmother 3 years ago said:

Yum! That looks delicious Michelle!
I don't think I've tried scalloped potatoes with just heavy cream before, only milk and flour. It sounds decadent and very French.....like Potatoes Dauphinoise. :)

Points, I find the bake time varies a lot too, I think it comes down to the type of potatoes, how thin they are, the size of the pan etc...etc...If I bake it with a ham for example, it can take over an hour sometimes in my oven. One way to make it is to stand the slices up upright, (like a can of Pringles layed down on it's side) and make several rows in the pan. I find it cooks quicker, and the top edges of the potatoes get nice and golden with a little crispy edge. :)

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pointsevenout 3 years ago said:

Interesting.

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Good4U 2 years ago said:

b

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