Scalloped Potato Gratin

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
Directions

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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    Really tasty but I have tried it 3 times now and have had to cook it way longer than the recipe calls for. Left it in over an hour today and still had to put it back in the oven for longer. Used food processor to ensure the potatoes were really thin, and there is lots of liquid for them to cook in so don't know what is wrong.
    Very easy, used extra Parm and added a diced onion& flour into the heavy cream (added a little more than recipe stated). I used Yukon Gold potatoes sliced with my food processor to 1/8 thick. Layered the potatoes after saturating them in a bowl with the heavy cream mix. Took 65 minutes before it was done. Took foil off after 40 minutes. Got a nice crust. Very tasty & nice presentation.
    Made these last night, and the taste is absolutely awesome! The only thing I did different was added a Rosemary stems along with the cream while warming, and a little sprinkle of same on one of the layers in the middle (we love rosemary). Awesome! Will make again for sure!
    I always wanted to make scalloped potatoes and decided to go for it Sunday 2/23/14. I knew Tyler would not let me down. My family scraped their plates and so did I! I read the reviews first and most importantly followed the recipe. Although I sliced the potatoes super thin the dish still required an hour to cook and went under the broiler to brown. I will keep this fav to use again and again.
    Super good flavor, a definite keeper, if I can only figure out how to add this to my old recipe box.....hmmm
    Awesome side dish. Make sure you only use 2 pounds of potatoes of there won't be enough sauce. Sometimes I mix potatoes and it's perfect every time.
    My family loved this recipe! I used and weighed just over 2 pounds of Yukon Gold potatoes. I chopped and gently sauté'd 1/2 of a medium to small onion till lightly brown, turned off the heat and added the garlic. I doubled the cheese, Parmesan and white cheddar tasted great. I increased the heavy cream by 1/2 cup, keeping in mind I had added an extra potato. Like some of the reviews I have read, it took longer to bake. I removed the aluminum foil at 40 minutes,sprinkled a little cheese over the top and baked about 20 minutes longer. I made the same recipe this evening, but substituted half and half for the cream. I got no complaints, but I will always use the heavy cream for this recipe in the future, it made a big difference!
    Family loved it and asked for it twice. However it doesn't brown for me and so I uncover it for last 10 minutes.
    Once again Tyler, your recipe is outstanding. The cream mixture infused with garlic and fresh herbs add the right amount of depth to the dish. And the parmesean cheese brought it from an 8 to a 10. Thank you Tyler. Love your recipes. You never fail me.
    OMG DELISH!!!! Used double the parmesan - put more in the potato and cream mix and put some on top. Also, uncovered it for about ten minutes at the end to brown and that result was glorious.
    Super simple, tasty, and rich! Everyone liked it!
    Loved it!
    Just Lovely!! I made these along side Bobby Flay's prime rib which is also fabulous on Christmas Eve! I cut the recipe in half for a smaller crowd. I also cooked them at the same temp as the prime rib but for a longer time. This is going in my files for Chrismas Eve every year now!
    Liked this simple gratin but had a few comments to add. The 3 bay leaves were way too much for our tastes (maybe I steeped it too long?), next time I think one would be plenty. Also I took the foil off for the last 15 minutes or so to brown it up nicely. Had to use pecorino as we were out of Parmesan, but it was still great. I would make this again with less bay leaf as it was so easy and quite delicious.
    I made this recently and it was delicious. Does anyone know if I can make it the day before, cook, and then reheat for meal the next day. I have a timing issue with only having one oven an different dishes needing different times. If I could jsut reheat and it still be good, would be a lot of help.
    I think you could totally make this ahead and reheat it no problem. Probably 15 min in the oven would do it. Might be a little drier than day 1 as the potatoes soak up the cream but no less delicious I'm sure.
    Not sure why my cream curdled up in the oven; could it be that before mixing the sauce w/the potatoes I brought it to boil??? Btw, I didn't add any oil or butter to the sauce; only to the pan enough to grease it.  
    Also, I doubled the recipe & yes, I weighed the potatoes & doubled up on the milk/cream amount.  
    The flavors were grrreat as I also added rosemary, onion, & chicken bouillon for flavor, & pinch of cayenne for little heat to the sauce. After the heat was turned off, I added grated romano for more yumminess in the sauce & on the top of the scalloped potatoes... absolutely delish!!!  
    Turned out nice but our double batch was in the oven for about 75 min. No fresh thyme, so we used dried and stained it out as we poured the cream and spices over the potatoes. We had gold potatoes on hand and we did not peel and it turn out great. The nutmeg concerned me so I did not double it. I might next time. Need to add more spice or kick for my taste.
    For additional flavor, add thin sliced onions, split the cream in half and add whole milk along with either shredded gouda or gruyere cheese.
    This dish is stellar. I hate to say that for a side.. but kudos to the poster that advised to steep the cream because it makes every difference to the flavor profile. I say this as I just peeled 10 lbs of potatoes for Thursday for the privilege of everyone loving this, lol
    Loved this! Going to keep it in the rotation, I cooked for an hour and sliced very thin, perfect. Also added a little cheddar and dud two layers.. Cream on bottom and covered.
    This was really, really good. Used dried thyme but that was the only difference. My husband had 3 servings! Very easy and very good!
    I make these but a lot different, Slice spuds and layer in casserole put some flour, parm,butter,salt & pepper,do 3 layers total and put a whole can of can milk on all and cook in microwave,very easy and good!! Takes maybe 10 or 30 mins.and let sit in mic...
    Who cares?
    Very good!
    Best thing I have eaten in a while! They are better than restaurant quality. Although, I had to bake them for a solid hour, towards the last 2o min I turned up the temp to 500 degrees to give the dish nice brown color.
    If you love Alfredo, you will love these potatoes. They are a bit runny if you don't use full fat cream per the recipe. We used half and half and the sauce was not thick and creamy as it should have been.
    These potatoes are fantastic. Simple clean flavors and very easy to put together. I made these for a church potluck and they were gone so fast. I only got a little spoonful of them. I am looking forward to making this again just for my family - will sure to double recipe so there are left overs.
    I put the potatoes in he microwave and cooked the potatoes half way done and then slice them when they have cooled. Perfectly cooked dish every time!
    The potatoes are delicious but need a much longer cooking time. The potatoes were still crunchy after removing them from the oven.
    Easy and oh so good. Thank you Tyler:)
    Fantastic. Perfect the first time. And I can't cook. VERY rich. Took advice from previous reviewer to be sure to steep the spices in the cream. Delicious.
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