Introduction: Can Potatoes Be Creamy, Cheesy, and Effortlessly Elegant?
Craving a side dish that’s rich, comforting, and perfect for any occasion? Scalloped Potato Gratin, inspired by Tyler Florence’s recipe, delivers layers of tender potatoes enveloped in a creamy, herb-infused sauce with a cheesy, golden top. Rated 4.6 out of 5 stars from 792 reviews, this easy recipe is a holiday and dinner party favorite. Ready to bake a dish that’s both indulgent and simple? Let’s dive into this creamy masterpiece!
Overview: Why Scalloped Potato Gratin Shines
Scalloped Potato Gratin is loved for its velvety texture, savory flavors, and golden Parmesan crust. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 50 minutes cooking (including 10 minutes for cream and 40 minutes baking), totaling 1 hour 5 minutes.
- Difficulty Level: Easy—requires slicing, mixing, and baking, perfect for all skill levels.
- Why It’s Special: Thinly sliced potatoes are coated in a fragrant cream infused with thyme, garlic, and nutmeg, then baked with Parmesan for a bubbly, cheesy finish. This recipe serves 4-6, ideal for family dinners or holiday feasts.
Perfect for Thanksgiving, Christmas, or any meal where a decadent side steals the show.
Essential Ingredients
Scalloped Potato Gratin uses simple, flavorful ingredients for a rich result. Here’s what you’ll need for 4-6 servings:
- 1 ½ cups heavy cream: Creates a luxurious, creamy base.
- 3 bay leaves: Infuse a subtle, aromatic flavor.
- 2 sprigs fresh thyme, plus more for garnish: Adds herbaceous depth.
- 2 garlic cloves, chopped: Brings savory warmth.
- ½ teaspoon freshly grated nutmeg: Adds a warm, nutty note.
- Kosher salt and freshly ground black pepper: To taste, for seasoning.
- Unsalted butter: For greasing the dish (about 1-2 tablespoons).
- 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices: The starchy, tender base.
- ½ cup grated Parmesan, plus more for broiling: Adds cheesy, nutty flavor and a golden top.
Why These Ingredients Matter
- Potatoes: Russets provide a starchy, tender texture that absorbs the cream.
- Heavy Cream and Parmesan: Create a rich, cheesy sauce and crust.
- Thyme, Bay Leaves, and Nutmeg: Infuse the dish with aromatic complexity.
- Garlic: Enhances savory depth.
Substitutions and Variations
- Potatoes: Use Yukon gold for a creamier texture or red potatoes for a slightly waxy feel.
- Heavy Cream: Swap with half-and-half for a lighter dish or plant-based cream for vegan.
- Parmesan: Replace with Gruyère, Pecorino Romano, or cheddar for different flavors.
- Butter: Use plant-based butter or olive oil for vegan.
- Nutmeg: Omit or use ¼ teaspoon ground cinnamon for a different warmth.
- Vegan Option: Use plant-based cream, butter, and vegan Parmesan or nutritional yeast.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Cheesy Scalloped Potatoes: Add ½ cup shredded cheddar or Gruyère between layers.
- Bacon Scalloped Potatoes: Mix in 4 slices cooked, crumbled bacon before baking.
- Garlic-Herb Scalloped Potatoes: Double the garlic and add 1 teaspoon chopped rosemary.
- Spicy Scalloped Potatoes: Add ¼ teaspoon cayenne to the cream mixture.
- Mushroom Scalloped Potatoes: Layer with 8 ounces sautéed sliced mushrooms.
Step-by-Step Instructions
Making Scalloped Potato Gratin is a straightforward process that yields a creamy, cheesy dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ cups heavy cream, 3 bay leaves, 2 sprigs thyme, 2 garlic cloves, ½ teaspoon nutmeg, salt, pepper, butter, 2 pounds russet potatoes, ½ cup Parmesan.
- Preheat the oven to 400°F (204°C).
- Peel and slice 2 pounds potatoes into ⅛-inch-thick slices (use a mandoline for uniformity if available).
- Butter a casserole dish (e.g., 9×13-inch or 2-quart).
Tip: Slice potatoes thinly and evenly for consistent cooking; keep in water to prevent browning.
Step 2: Infuse the Cream
- In a saucepan, combine 1 ½ cups heavy cream, 3 bay leaves, 2 sprigs thyme, 2 chopped garlic cloves, ½ teaspoon nutmeg, and a pinch of salt and pepper.
- Heat over medium until warm but not boiling, about 5-7 minutes.
- Remove from heat and use a slotted spoon to remove bay leaves and thyme sprigs.
Tip: Don’t boil the cream to avoid curdling; stir occasionally for even infusion.
Step 3: Combine Potatoes and Cream
- Pour the warm cream into a large bowl with the potato slices.
- Mix gently to coat potatoes evenly.
- Dust ½ cup grated Parmesan over the potatoes, add a pinch of salt and pepper, and mix gently to incorporate.
Tip: Toss gently to avoid breaking potato slices; ensure even coating for flavor.
Step 4: Assemble and Bake
- Spoon a small amount of cream from the bowl into the bottom of the buttered casserole dish.
- Arrange potato slices in the dish, overlapping slightly, and level for uniform cooking.
- Pour the remaining cream from the bowl over the potatoes.
- Top with additional Parmesan (about 2-3 tablespoons) and a few fresh thyme leaves.
- Cover with aluminum foil, pulling back one corner to allow steam to escape.
- Bake at 400°F for 40 minutes, until potatoes are tender and the top is bubbly.
Tip: Layer potatoes neatly for presentation; check tenderness with a fork before removing.
Step 5: Broil (Optional)
- For a golden top, remove foil and broil for 2-3 minutes, watching closely to avoid burning.
Tip: Stay near the oven during broiling to prevent over-browning.
Step 6: Serve
- Serve hot, scooping about ¾ cup per serving.
- Pair with roast turkey, green bean casserole, or a holiday spread.
Tip: Let cool for 5 minutes for easier scooping; garnish with extra thyme for freshness.
Assembly: Building the Perfect Scalloped Potato Gratin
Making Scalloped Potato Gratin is all about layering creamy, cheesy goodness. Here’s how to make it shine:
- Potatoes: Thinly sliced for tenderness and cream absorption.
- Infused Cream: Thyme, garlic, and nutmeg add aromatic richness.
- Parmesan: Creates a cheesy, golden crust.
- Baking: Ensures tender potatoes and a bubbly, cohesive dish.
Presentation Tips
- Serve in the casserole dish for a warm, rustic vibe.
- Garnish with fresh thyme leaves or a sprinkle of Parmesan for elegance.
- Pair with holiday classics like sausage-stuffed mushrooms or gravy.
Storage and Make-Ahead Tips
Scalloped Potato Gratin is great for make-ahead prep or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months; wrap tightly in foil and plastic to prevent freezer burn.
- Make-Ahead:
- Assemble (without baking) up to 1 day ahead; cover and refrigerate, then bake fresh.
- Infuse cream and slice potatoes up to 1 day ahead; store potatoes in water to prevent browning.
- Reheating: Reheat in a 350°F oven, covered, for 15-20 minutes; add a splash of cream to restore moisture.
- Tip: Reheat gently to avoid drying; avoid microwaving for best texture.
Recipe Variations
Scalloped Potato Gratin is versatile and easy to customize. Here are some fun twists:
- Cheesy Scalloped Potatoes: Add ½ cup shredded cheddar or Gruyère between layers.
- Vegan Scalloped Potatoes: Use plant-based cream, butter, and vegan Parmesan.
- Gluten-Free Scalloped Potatoes: Naturally gluten-free; ensure Parmesan is gluten-free.
- Leek Scalloped Potatoes: Add 1 cup sliced, sautéed leeks to the cream mixture.
- Sweet Potato Gratin: Replace half the russets with sweet potatoes for a sweet-savory twist.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 350-400 kcal (varies by portion size).
- Protein: Moderate, from Parmesan.
- Fat: High, from cream, butter, and cheese.
- Carbs: Moderate, from potatoes.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy Comfort!
Scalloped Potato Gratin is the side dish that brings creamy, cheesy, and aromatic perfection to every bite. With tender potatoes, a fragrant cream sauce, and a golden Parmesan top, it’s perfect for Thanksgiving, Christmas, or any cozy meal. Easy to make with a big flavor payoff, this gratin is sure to impress your guests. So, grab your casserole dish, whip up this decadent recipe, and enjoy a holiday favorite. We’d love to hear how your gratin turns out—share your creations in the comments or on social media!
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Scalloped Potato Gratin
Description
Craving a side dish that’s rich, comforting, and perfect for any occasion? Scalloped Potato Gratin, inspired by Tyler Florence’s recipe, delivers layers of tender potatoes enveloped in a creamy, herb-infused sauce with a cheesy, golden top.
Ingredients
Scalloped Potato Gratin uses simple, flavorful ingredients for a rich result. Here’s what you’ll need for 4-6 servings:
- 1 ½ cups heavy cream: Creates a luxurious, creamy base.
- 3 bay leaves: Infuse a subtle, aromatic flavor.
- 2 sprigs fresh thyme, plus more for garnish: Adds herbaceous depth.
- 2 garlic cloves, chopped: Brings savory warmth.
- ½ teaspoon freshly grated nutmeg: Adds a warm, nutty note.
- Kosher salt and freshly ground black pepper: To taste, for seasoning.
- Unsalted butter: For greasing the dish (about 1-2 tablespoons).
- 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices: The starchy, tender base.
- ½ cup grated Parmesan, plus more for broiling: Adds cheesy, nutty flavor and a golden top.
Why These Ingredients Matter
- Potatoes: Russets provide a starchy, tender texture that absorbs the cream.
- Heavy Cream and Parmesan: Create a rich, cheesy sauce and crust.
- Thyme, Bay Leaves, and Nutmeg: Infuse the dish with aromatic complexity.
- Garlic: Enhances savory depth.
Substitutions and Variations
- Potatoes: Use Yukon gold for a creamier texture or red potatoes for a slightly waxy feel.
- Heavy Cream: Swap with half-and-half for a lighter dish or plant-based cream for vegan.
- Parmesan: Replace with Gruyère, Pecorino Romano, or cheddar for different flavors.
- Butter: Use plant-based butter or olive oil for vegan.
- Nutmeg: Omit or use ¼ teaspoon ground cinnamon for a different warmth.
- Vegan Option: Use plant-based cream, butter, and vegan Parmesan or nutritional yeast.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Cheesy Scalloped Potatoes: Add ½ cup shredded cheddar or Gruyère between layers.
- Bacon Scalloped Potatoes: Mix in 4 slices cooked, crumbled bacon before baking.
- Garlic-Herb Scalloped Potatoes: Double the garlic and add 1 teaspoon chopped rosemary.
- Spicy Scalloped Potatoes: Add ¼ teaspoon cayenne to the cream mixture.
- Mushroom Scalloped Potatoes: Layer with 8 ounces sautéed sliced mushrooms.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ cups heavy cream, 3 bay leaves, 2 sprigs thyme, 2 garlic cloves, ½ teaspoon nutmeg, salt, pepper, butter, 2 pounds russet potatoes, ½ cup Parmesan.
- Preheat the oven to 400°F (204°C).
- Peel and slice 2 pounds potatoes into ⅛-inch-thick slices (use a mandoline for uniformity if available).
- Butter a casserole dish (e.g., 9×13-inch or 2-quart).
Tip: Slice potatoes thinly and evenly for consistent cooking; keep in water to prevent browning.
Step 2: Infuse the Cream
- In a saucepan, combine 1 ½ cups heavy cream, 3 bay leaves, 2 sprigs thyme, 2 chopped garlic cloves, ½ teaspoon nutmeg, and a pinch of salt and pepper.
- Heat over medium until warm but not boiling, about 5-7 minutes.
- Remove from heat and use a slotted spoon to remove bay leaves and thyme sprigs.
Tip: Don’t boil the cream to avoid curdling; stir occasionally for even infusion.
Step 3: Combine Potatoes and Cream
- Pour the warm cream into a large bowl with the potato slices.
- Mix gently to coat potatoes evenly.
- Dust ½ cup grated Parmesan over the potatoes, add a pinch of salt and pepper, and mix gently to incorporate.
Tip: Toss gently to avoid breaking potato slices; ensure even coating for flavor.
Step 4: Assemble and Bake
- Spoon a small amount of cream from the bowl into the bottom of the buttered casserole dish.
- Arrange potato slices in the dish, overlapping slightly, and level for uniform cooking.
- Pour the remaining cream from the bowl over the potatoes.
- Top with additional Parmesan (about 2-3 tablespoons) and a few fresh thyme leaves.
- Cover with aluminum foil, pulling back one corner to allow steam to escape.
- Bake at 400°F for 40 minutes, until potatoes are tender and the top is bubbly.
Tip: Layer potatoes neatly for presentation; check tenderness with a fork before removing.
Step 5: Broil (Optional)
- For a golden top, remove foil and broil for 2-3 minutes, watching closely to avoid burning.
Tip: Stay near the oven during broiling to prevent over-browning.
Step 6: Serve
- Serve hot, scooping about ¾ cup per serving.
- Pair with roast turkey, green bean casserole, or a holiday spread.
Tip: Let cool for 5 minutes for easier scooping; garnish with extra thyme for freshness.
FAQs
1. Why are my potatoes undercooked?
Thick slices or insufficient baking time can cause this; slice to ⅛-inch and ensure tenderness before removing.
2. Can I use other potatoes?
Yes, Yukon golds are creamier, red potatoes are waxier; adjust cooking time if needed.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure Parmesan is gluten-free.
4. Why is my gratin watery?
Excess potato starch or undercooked cream can cause wateriness; drain potatoes well and simmer cream until thickened.
5. Can I skip the bay leaves or thyme?
Yes, but they add depth; replace with rosemary or omit for a simpler flavor.
6. Can I prepare this in advance?
Yes, assemble up to 1 day ahead and refrigerate; bake fresh for best texture.
7. What are the health benefits of this dish?
Potatoes provide potassium and fiber; high in fat from cream and cheese, so enjoy in moderation.