The Best Creamy & Classic Scalloped Potato Gratin
A classic and creamy recipe for a scalloped potato gratin. The dish is made with thinly sliced russet potatoes baked in a rich cream sauce. The heavy cream is first infused on the stovetop with aromatics like bay leaves, fresh thyme, and garlic for a deep, savory flavor. The potatoes are tossed with the infused cream and Parmesan cheese, then baked in a casserole dish until tender and bubbly. A final broil creates a golden-brown, cheesy top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes (includes resting time)
- Yield: 6-8 servings
- Category: Side Dish
- Method: Baking, Broiling
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, plus more for garnish
- 2 garlic cloves, chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter, for the dish
- 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°F. Generously butter a casserole dish.
- In a saucepan, heat the heavy cream with the bay leaves, thyme sprigs, chopped garlic, nutmeg, and a pinch of salt and pepper. Bring to a gentle simmer, then remove from heat to infuse.
- While the cream is heating, place the potato slices in a large bowl.
- Using a slotted spoon, remove and discard the bay leaves and thyme sprigs from the cream. Pour the hot, infused cream over the potato slices.
- Add the 1/2 cup of grated Parmesan to the potatoes. Season with a little more salt and pepper and mix gently to coat all the slices.
- Spoon a little of the excess cream from the bottom of the bowl into the buttered casserole dish. Then, spoon the potato mixture into the dish, leveling the top for uniform cooking.
- Pour any remaining cream over the potatoes. Top with some additional Parmesan cheese and fresh thyme leaves.
- Cover the dish with aluminum foil, leaving one corner pulled back to allow steam to escape.
- Bake for 40 minutes.
- (Final step inferred as it was missing from the article) Remove the foil and broil for 3-5 minutes, until the top is golden brown and bubbly. Let rest before serving.
Notes
- Note: The final broiling step was not included in the provided article text but has been inferred based on the ingredients list (‘plus more for broiling’) and standard gratin recipes.
- Infusing the cream with herbs and garlic before adding it to the potatoes is a key step for developing a deep, aromatic flavor.
- Leaving a corner of the foil open allows steam to escape, which helps the gratin to thicken properly instead of becoming watery.
- Russet potatoes are a good choice for this dish as their high starch content helps to thicken the sauce.
Find it online: https://www.eatswithsoul.com/scalloped-potato-gratin/