Tyler's Scalloped Potatoes au Gratin

I found Tyler Florence’s potato gratin recipe during a random search one day. I wasn’t planning to find the potatoes au gratin recipe. I just wanted a good side dish. Then I made it, tasted it, and immediately wondered why I would make potatoes au gratin any other way.

These potatoes have the cream, butter, and cheese you want in a proper gratin. But the detail that sets Tyler’s recipe apart is how he coats the sliced potatoes in Parmesan before they go into the baking dish. The cheese gets distributed through the layers instead of sitting only on top. I think that’s why every bite is so good.

Tyler calls the recipe Scalloped Potato Gratin, and I made it for my Cooking With the Experts series. You can see Tyler Florence’s original recipe on Food Network. Below, I’m sharing what made me love it and how to make it part of a real family dinner or holiday meal.

Why This Potato Gratin Stands Out

I’ve had plenty of creamy potato dishes. Sometimes the top is wonderful, but the potatoes underneath need more flavor. That wasn’t my experience with this one.

Tyler warms the cream with garlic, thyme, and nutmeg before pouring it over thinly sliced russet potatoes. Then the potatoes get tossed with Parmesan. It’s a simple step, but it means the cream and cheese reach the slices throughout the dish.

The finished potatoes are tender, rich, and full of flavor. I know calling anything “the best ever” is a big claim, but these are the best potatoes au gratin I’ve ever had. I doubt I’ll go looking for another recipe.

What Goes Into Tyler Florence’s Potatoes au Gratin?

The ingredient list is familiar, which is another reason I like this recipe:

• Russet potatoes: Tyler uses two pounds, peeled and sliced about ⅛ inch thick.
• Heavy cream: This becomes the sauce around the potatoes as they bake.
• Parmesan: The potatoes are coated in grated Parmesan, with a little more added on top.
• Garlic, thyme, and bay leaves: These flavor the cream before it goes into the baking dish.
• Nutmeg: Just a small amount adds depth without making the potatoes taste sweet.
• Butter, salt, and pepper: Butter prepares the dish, while salt and pepper season the potatoes and cream.

Tyler’s published recipe calls for Parmesan rather than a mixture of cheeses. I’d make it that way at least once before deciding to change a thing. For me, the Parmesan-coated potato slices are the whole point.

The Parmesan Step I Wouldn’t Skip

If you take one thing from this post, let it be this: toss the sliced potatoes with the warm cream and Parmesan before putting them in the dish.

It can be tempting to layer plain potato slices into a pan and sprinkle cheese over the top. Tyler’s method takes a different approach. The cream coats the potatoes first, and the Parmesan goes into that mixture, so it’s spread through the gratin.

Be gentle as you toss. You want to coat the slices without breaking them up. Once they’re in the buttered casserole dish, spread them evenly so they bake at the same rate. Pour any cream left in the bowl over the top. That’s good stuff, and you want all of it in the pan.

Tips for Making This Recipe at Home

Slice the potatoes evenly. Tyler calls for ⅛-inch slices. A mandoline can make quick work of them, but a sharp knife works if you take your time. Thin, even slices give the potatoes the best chance to become tender together.

Season as you go. Potatoes need salt. Tyler seasons the cream and then adds a little more salt and pepper when he tosses the potatoes with Parmesan.

Remove the herb stems.. They’ve done their job once the cream is warm. Take them out before pouring the cream over the potato slices.

Leave a little opening in the foil. Tyler covers the dish but pulls back one corner to let some steam escape while the potatoes bake.

Check the center for tenderness. Oven temperatures and baking dishes can vary. The potatoes are ready when a knife slides through the center without resistance.

A Potato Side Dish for Thanksgiving or Christmas

These potatoes au gratin deserve a place on a Thanksgiving or Christmas table. They feel special, but they’re made from ingredients you can find at a regular grocery store. I also love that they go straight from the oven to the table in the baking dish.

Serve them with turkey, ham, roast beef, or chicken. For a smaller holiday dinner, I’d put them next to Ina Garten’s Crispy Mustard Roasted Chicken. The tangy mustard crust would be so good with the rich potatoes.

If you’re planning a full spread, add a vegetable side such as Ina’s Zucchini Gratin. Yes, that’s two gratins on one table. I’d be perfectly happy with that. For an appetizer people can snack on while dinner finishes, make a platter of My Famous Deviled Eggs.

These potatoes also work for Sunday dinner. You don’t have to wait for a holiday to make the side dish everyone talks about afterward.

What Should You Serve With Potatoes au Gratin?

Because the potatoes are rich, I like the idea of serving them with a main dish that brings a little contrast. Roasted chicken, a simple pork tenderloin, or ham would all work.

For another Cooking With the Experts dinner, pair them with Ina Garten’s Crispy Mustard Roasted Chicken and something green. If you’re feeding a family and want more easy dinner ideas for the rest of the week, King Ranch Chicken Casserole is one of my dependable favorites.

Can You Prepare the Potatoes Ahead?

For the smoothest holiday cooking day, you can grate the Parmesan, measure the seasonings, and butter the baking dish ahead of time. I’d slice and coat the potatoes closer to baking, following Tyler’s method so they go into the oven evenly covered in cream and cheese.

If you need the oven for another dish, plan the timing before you start. Tyler’s recipe bakes at 400°F for about 40 minutes, and the potatoes need to be tender all the way through. Give yourself a little extra time in case your baking dish or potato slices need it.

Cooking With the Experts: Would I Make These Again?

Without a doubt. I started with a random recipe search and ended with the best potatoes au gratin I’ve ever made. The warm cream brings the garlic and herbs into the dish, and coating the potatoes in Parmesan makes the whole thing taste like someone thought carefully about every bite.

That’s exactly why I love making recipes for Cooking With the Experts. Every once in a while, a small detail changes the way you make a familiar dish. Tyler Florence’s Parmesan step did that for me.

Grab a plate!

See below for the full ingredient amounts and directions, and visit Tyler Florence’s original Scalloped Potato Gratin recipe to see the recipe that started it all.