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

Scale

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.

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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.