Tyler Florence's Scalloped Potato Gratin
Classic scalloped potato recipe, with cream and Parmesan cheese. Perfect side dish with ham or chicken.
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- 2 tablespoons butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
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.