Q1: What is the difference between scalloped potatoes and potatoes au gratin?

Traditionally, scalloped potatoes are a simpler dish, baked in layers with just cream or milk. A classic potatoes au gratin , like this recipe, is distinguished by the addition of cheese and often a breadcrumb topping, and the term "gratin" refers to the brown, crispy crust that forms on top during baking. However, in modern American cooking, the two names are often used interchangeably.

Q2: What are the best potatoes to use for a gratin?

Q2: What are the best potatoes to use for a gratin? For the creamiest, most classic gratin where the sauce thickens beautifully, you should always use a high-starch potato like a Russet . The starches they release during cooking are what naturally thickens the cream. If you prefer your potato slices to remain very distinct and firm, you can use a waxier potato like a Yukon Gold , but you may need to add a little bit of flour to your cream to help it thicken.

Q3: My cream sauce curdled or looks oily. What happened?

A curdled or broken cream sauce is usually caused by the cream being boiled too aggressively or for too long. In this recipe, we only bring the cream to a gentle simmer to infuse it, and then the oven provides a gentle, even heat that should not cause it to break. Be sure to use a high-fat heavy cream , as lower-fat dairy products are much more likely to curdle.

Q4: Can I make this dish ahead of time for a holiday meal?

Yes, this is an absolutely perfect make-ahead dish! You can fully assemble the entire casserole, cover it, and keep it in the refrigerator for up to 2 days before you plan to bake it. This is a huge time- and stress-saver on a busy cooking day. Just remember to add a little extra time to the bake since it will be starting from cold.

Q5: Why is it so important to let the gratin rest after it comes out of the oven?

This is the most crucial step for a perfect presentation! When the gratin comes out of the oven, the cream sauce is molten hot and very liquid. Letting it rest on the counter for at least 15 to 20 minutes allows the sauce and the starches to cool down slightly and set up. This is the secret that will allow you to cut a beautiful, clean, slice where all the layers hold together perfectly, instead of a runny puddle on the plate.

The Best Creamy & Classic Scalloped Potato Gratin

Name: The Best Creamy & Classic Scalloped Potato Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: French
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

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.

Author: Grace
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (includes resting time)
Yield: 6-8 servings 1x
Category: Side Dish
Method: Baking, Broiling
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

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

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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.

Nutrition

Serving Size: 1/8 of recipe
Calories: 350-420
Sugar: 2-4 g
Sodium: 400-550 mg
Fat: 25-32 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 2-4 g
Protein: 8-11 g
Cholesterol: 80-100 mg

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