Q1: Why were my potatoes still crunchy after baking?

Crunchy potatoes are almost always because they were not sliced thinly enough. The 1/8-inch thickness is crucial for allowing the potatoes to steam and become tender in the short, covered bake. A mandoline is the key to this perfect, uniform thickness.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked gratin up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I use a different kind of potato?

Yes! If you prefer a creamier, slightly waxier potato that holds its shape a bit more, a Yukon Gold potato would also be a fantastic choice for this recipe.

Q4: Can I use a different kind of cheese?

Of course! This recipe is wonderful with other good-melting cheeses that have a nutty, savory flavor, like a classic Gruyère, a Comté, or even a sharp white cheddar.

Q5: Can I make this in a sheet pan for an "all-crust" result?

Yes! For an incredible version where every bite is the crispy top piece, you can arrange your cream-coated potatoes in a thin, overlapping layer on a large, 18x13-inch sheet pan. The cooking time will be slightly shorter.

Creamy Scalloped Potato Gratin (An Easy Holiday Side!)

A classic and decadent recipe for a Scalloped Potato Gratin, a perfect side dish for a holiday meal. This comforting casserole features thinly sliced russet potatoes layered in a baking dish and baked in a rich cream sauce. The cream is infused with aromatic bay leaves, fresh thyme, and garlic to create a deep, savory flavor. The gratin is topped with Parmesan cheese and baked until the potatoes are tender and the top is golden brown and bubbly.

Author: Grace

Ingredients

2 pounds russet potatoes, peeled
1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more for topping
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
Unsalted butter, for greasing the dish
1/2 cup grated Parmesan, plus more for topping

Instructions

Preheat the oven to 400°F. Generously butter a casserole dish.
In a medium saucepan, heat the heavy cream with the bay leaves, thyme sprigs, chopped garlic, and nutmeg. Bring to a gentle simmer to infuse the flavors, then remove from the heat.
Using a mandoline or a very sharp knife, cut the peeled potatoes into 1/8-inch-thick slices.
Use a slotted spoon to remove the bay leaves and thyme from the warm cream.
In a large bowl, combine the potato slices with the heated cream mixture. Add 1/2 cup of the grated Parmesan cheese and season with salt and pepper. Mix gently to coat the potatoes.
Arrange the coated potato slices in the prepared casserole dish. Pour any remaining cream from the bowl over the top.
Top with some more grated Parmesan and fresh thyme leaves.
Cover the dish with aluminum foil, leaving one corner open for steam to escape.
Bake for 40 minutes. Uncover and bake for an additional 10-15 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let the gratin rest for 10 minutes before serving.

Notes

This is a classic and rich side dish, perfect for Thanksgiving, Christmas, or a steakhouse-style dinner.
Infusing the cream with garlic and herbs is a key step that adds a deep, aromatic flavor throughout the dish.
Using a mandoline slicer is highly recommended for achieving thin, uniform potato slices, which ensures they cook evenly.
The two-stage baking process—covered first, then uncovered—is crucial for ensuring the potatoes become tender before the cheese topping gets too brown.

Find it online: https://www.eatswithsoul.com/creamy-scalloped-potato-gratin/