Tyler's Scalloped Potatoes au Gratin
Thin slices of russet potato are coated in warm, herb-infused cream and Parmesan, then baked until tender. This is the potatoes au gratin recipe I found in a random search and haven’t stopped thinking about since.
Ingredients
- 1 ½ cups heavy cream
- 2 sprigs fresh thyme, plus additional thyme leaves for finishing
- 2 garlic cloves, chopped
- ½ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 2 tablespoon Unsalted butter, for greasing the baking dish
- 2 lbs gold potatoes, peeled and sliced ⅛ inch thick
- ½ cup grated Parmesan cheese, plus additional Parmesan for the top
Instructions
- Heat the oven to 400°F. Butter a casserole dish.
- Add the cream, bay leaves, thyme sprigs, garlic, nutmeg, salt, and pepper to a saucepan. Warm the mixture, then remove the thyme sprigs with a slotted spoon.
- Place the sliced potatoes in a large bowl and pour the warm cream over them. Toss gently to coat. Add the ½ cup Parmesan and a little more salt and pepper, then toss again so the cheese coats the potato slices.
- Spoon a little cream into the prepared dish. Add the potatoes, spreading them into an even layer, and pour over any cream left in the bowl.
- Sprinkle with additional Parmesan and fresh thyme leaves. Cover with foil, leaving one corner slightly open so steam can escape.
- Bake for 40 minutes, until the potatoes are tender. Let stand briefly before serving.
Notes
Slice the potatoes as evenly as you can so they cook at the same rate. The Parmesan coating each slice is my favorite part of this recipe.
Original recipe: Tyler Florence’s Scalloped Potato Gratin on Food Network