Scalloped Potato Gratin

Total Time:
1 hr 5 min
15 min
50 min

4 to 6 servings

  • 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

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.

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4.7 503
Not a family favorite.  Very bland.  Won't be making this again. item not reviewed by moderator and published
This was really amazing, especially with the addition of cheese melted on top! item not reviewed by moderator and published
This is the best potato recipe I have ever made. The flavors were subtly delicious. I was short on time so I did as one other reviewer suggested and put the potatoes into the heating cream and cooked them for about 5 - 7 minutes then dumped all in the casserole dish. I was pleasantly surprised the the slices all laid down nicely. Otherwise I followed the recipe exactly. They were done in about 45 minutes. Took the foil off and left in the oven until the top was brown (didn't broil) and they were ready to go. Holy cow they were good! item not reviewed by moderator and published
ITried this last night. Ididn't have thyme so I used fresh sage. Plus, the time is off BUT if you look above, it says something about putting it under the broiler. So after the allotted cooking time. I remove the foil and added more cheese. Then stuck it under the broiler for about 10 minutes. Just to get that golden brown look. Because the potatoes were already done. Oh and Yukon potatoes. item not reviewed by moderator and published
This recipe was unbelievably tasty! I followed the recipe but then 'added' to it. The baking time was WAY off though. I baked it for an hour and 15 minutes and probably could have gone a few moments longer. I also added a bit more parmesan cheese when mixing before baking. I also added dollops of unsalted butter to the top. I think the only other thing it needed was salt. OVERALL - A crowd pleaser and we had NONE left!!!! item not reviewed by moderator and published
I have had a lot of luck with Tyler's recipes so I was happy to give this one a try. I pretty much followed it entirely with only three modifications, one of them accidentally. I accidentally omitted the nutmeg, which I will add next time. I did not have plain Parmesan, I had only peccorino or a 4 cheese mix Trader Joes, and decided to use one cup of the 4 cheese blend over the top. And I did agree with the other reviewers that 40 minutes was not enough time, so I extended the cooking time to one hour. That said, I didn't alter anything else and the sauce of cream, spices and herbs as well as the process was exactly followed in addition to all other measurements. IT IS FANTASTIC. item not reviewed by moderator and published
Fabulous! I use 1 tsp of salt and 1/4 of parm. For the potatoes, I always use yukon gold. item not reviewed by moderator and published
Followed the recipe exactly and my whole family loved them. item not reviewed by moderator and published
Simple, easy and everyone loved it. item not reviewed by moderator and published
i followed most of the recommendations below (for adjustments) and these came out great! only thing was that the edges and the very bottom burned a bit. i only soaked half of the potatoes in the cream sauce and used this half for my top layer. Thinking maybe I should have coated the whole batch?? thoughts? item not reviewed by moderator and published

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