Scalloped Potato Gratin for 4

By lorik

Ingredients

• Variation from Tasting Table:
• 1 1/2 cups heavy cream
• 3 bay leaves
• 2 sprigs fresh thyme, plus more to finish
• 2 garlic cloves, chopped
• 1/2 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• Unsalted butter
• 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
• 1/2 cup grated Parmesan, plus more for broiling
• 2 garlic cloves, smashed, divided
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 10 parsley sprigs, tied together with butcher's twine
• 2 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon freshly grated black pepper
• 3 pounds russet potatoes, peeled and very thinly sliced on a mandoline (4 medium potatoes)
• 2 cups (4 1/2 ounces) grated Gruyère cheese

Details

Servings 4
Preparation time 15mins
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Recipe courtesy of Tyler Florence

Variation:

1. Preheat the oven to 375°. Rub a 9-by 6-inch baking dish with 1 of the smashed garlic cloves.

2. In a small saucepan, combine the cream, milk, butter and parsley bundle. Mince the remaining garlic clove and add to the pot, along with the salt and pepper, and bring to a boil over medium heat, 5 minutes. Remove from the heat, let cool slightly and adjust the seasoning with salt to taste. Discard the parsley bouquet.

3. Place the potato rounds in the prepared baking dish, overlapping each other in long rows. Pour the warm milk mixture over the potatoes and sprinkle the Gruyère on top. Cover the dish with aluminum foil and bake in the preheated oven until the potatoes are almost fork tender, 45 to 50 minutes. Remove the foil and continue to bake until the top is bubbling and golden brown, 15 to 20 minutes more. Let cool for 5 minutes, then serve.