Steeping the cream with herbs before baking adds rich flavor to this classic dish.
Scalloped Potato Gratin
Makes 10 to 12 servings
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- 1 tablespoon unsalted butter
- 2 1⁄2 cups heavy whipping cream
- 5 cloves garlic, crushed
- 1 tablespoon fresh thyme
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 1⁄4 teaspoon ground nutmeg
- 4 pounds russet potatoes, thinly sliced
- 1⁄2 cup grated Parmesan cheese
- Garnish: fresh thyme
- Preheat oven to 325°. Rub a 12-inch cast-iron skillet with butter.
- In a medium saucepan, bring cream, garlic, thyme, 1 tablespoon salt, 1 teaspoon pepper, and nutmeg to a boil over medium heat. Reduce heat to low, and simmer until garlic is tender, about 15 minutes. Remove from heat.
- In a large bowl, combine potatoes, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Layer potatoes in prepared skillet. Pour cream mixture over potatoes. Cover tightly with foil.
- Bake until potatoes are tender, about 1 hour. Remove foil; sprinkle with cheese. Increase oven to 400°.
- Bake until golden brown, about 15 minutes. Garnish with thyme, if desired.
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