Thursday, June 14, 2012

Scalloped Potato Gratin

I was passing through the kitchen yesterday trying to come up with a quick and easy side dish to go with the steak we were going to cook Tony for Father's Day on Sunday.  My mind instantly went to potatoes and I realized that I didn't get around to posting the delicious scalloped potatoes that I made for him for his birthday!

Super easy side dish especially if you use the slicer attachment on you food processor.  He loved them and might just be seeing a repeat performance on Sunday!

See all the cheesy goodness with the delicious little browned bits that everyone fights over?

Scalloped Potato Gratin (Food Network - Tyler Florence's recipe)

  • 1 1/2 cups heavy cream 
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • 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. 

1 comment:

Unknown said...

Looks amazing! I'd like some please.