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Scalloped Potato Gratin

Scalloped Potato Gratin

Scalloped Potato Gratin

Scalloped Potato Gratin


1 1⁄2 cup heavy cream

2 sprig fresh thyme, plus more to finish

2 garlic cloves, chopped

1⁄2 tsp ground nutmeg, freshly grated

1 unsalted butter

2 lb russet potatoes, peeled and cut into 1/8-inch thick slices

1 salt

1⁄2 cup parmesan cheese, grated, plus more for broiling

1 black pepper, freshly ground


Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper.

Remove cream from heat, then pour a little over the potatoes.

Top with some grated Parmesan. Make 2 more layers.

Bake, uncovered, for 45 minutes.

Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

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