Scalloped Potato Gratin

Inspiration: Potato dishes are a big deal around the holidays or in the winter time, aren’t they? Mashed potatoes, sweet potatoes, casseroles….they’re really just comfort food at its finest. And that’s about all that I need to say about that, right?

What We Loved: This may be the best potato dish that we’ve ever eaten. It had all of the components that we look for when it comes to potatoes and comfort food – an awesome creamy consistency and texture; crispy browned cheese on top and gooey, nutty cheese throughout; and the warm, spicy hit of nutmeg that just complements potatoes so well. All in all, this recipe was a perfectly rich combination of textures and flavors that reminded us of the potatoes that our favorite fancy restaurant serves – but better.

Tips: This dish is simple, elegant, absolutely delicious, and the definition of comfort food. It would make a great dish for company or for a special occasion. We originally made these potatoes for Thanksgiving, and I don’t think that a Thanksgiving will go by for us in the future without them making an appearance on our table. If you have any holiday celebrations coming up for which you are still planning your menu, I’d highly recommend this recipe to share with your loved ones. We celebrate Christmas and won’t be back until some time before the new year, so we wish you all a week or so of warm & cozy eating  :)

Scalloped Potato Gratin
Source: Slightly adapted from Tyler Florence

1 1/2 cups heavy cream
1 sprig thyme
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
Butter
2 lbs Russet potatoes, peeled and cut into 1/8 inch slices (this was three medium-sized potatoes for me)
Kosher salt and freshly ground black pepper
About 1 cup freshly grated Parmesan

1. Heat the cream, thyme, garlic, and nutmeg in a saucepan over low heat until warm.

2. Butter a casserole dish. Add a layer of potatoes in an overlapping pattern. Season with salt and pepper. Remove the thyme sprig from the cream. Pour 1/3 of the cream over the first potato layer, then add 1/3 of the cheese. Repeat with two more layers.

3. Bake uncovered at 375 degrees F for 45 minutes or until the casserole is nicely browned and bubbly. Let rest about 10 minutes before serving.

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11 thoughts on “Scalloped Potato Gratin

    • Tarragon sounds like a great herb to use. And I could totally eat this as a main dish, too! (….I could eat the whole pan, I think..)

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  2. I <3 your sidebar!!! :D :D :D

    "Carrie likes sweet potatoes, Cabernet Franc, chopping vegetables, and Boffo Brown Ale.
    Brandon likes crab legs, Pinot Noir, grilling, and Double Crooked Tree.
    Ben likes milk."

  3. Last week I found your website through Google Images. I was trying to figure out what Carne Guisada looked like, and found your Carne Guisada image.

    Once I was on your website, I was hooked! I’ve already made Pickled Red Onions, Carnitas (I agree with you, these are the best), Spaghetti Squash Gratin, and Butternut Squash and Poblano Gratin. All the recipes are fantastic and have been a huge hit with my husband and three kids! They are all keepers!

    Tonight I’m making your Mushroom, Sweet Potato and Gouda Chowder. I’m so giddy.

    • Wow, thank you for letting me know! I love hearing that people are enjoying the blog and the recipes….it makes my day :)

      I really hope that you liked the sweet potato chowder – that is one of my favorite recipes on the blog!

    • The Mushroom, Sweet Potato, & Gouda Chowder was amazing!!!! I’ve never had anything quite like it. Everyone loved it and there were not any leftovers. Next time I think I’ll double it so I can have some leftovers. The recipe is definitely a keeper. Thank you so much!

    • Oh good, I’m so glad to hear it! I truly love that recipe. It’s also good with regular potatoes if you eat them!

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