Scalloped Potato Gratin
This recipe creates a classic Scalloped Potato Gratin, featuring thinly sliced russet potatoes baked in a rich, aromatic cream infused with bay leaves, thyme, garlic, and nutmeg. Topped with Parmesan, it bakes to tender perfection, offering a comforting and elegant side dish for any meal.
Equipment
- 1 Saucepan For heating the cream mixture
- 1 Casserole Dish Appropriate size for 4-6 servings
- 1 Slotted Spoon For removing aromatics from cream
- 1 Large Mixing Bowl For coating potatoes
- 1 Sharp Knife or Mandoline For precise, uniform potato slices
Ingredients
Main
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme plus more to finish
- 2 garlic cloves chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan plus more for broiling
Instructions
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Notes
Achieving uniformly thin, 1/8-inch potato slices is crucial for even cooking; a mandoline is highly recommended for best results. When infusing the cream, heat gently over medium-low heat to extract maximum flavor from the herbs and garlic without scorching the cream. Avoid bringing it to a rolling boil. For an extra golden and bubbly crust, consider finishing the gratin under the broiler for 2-3 minutes after the initial covered bake. Always taste and adjust seasoning (salt and pepper) at each stage, as the potatoes will absorb much of the flavor from the cream.