We live in a world in which carbs are made of evil. Especially the lowly potato. Layered in cream and cheese.
Soooooooo, if you are one to live in sin, you MUST rock out the fabulous fabulous fabulous Scalloped Potatoes Gratin. The recipe comes from Tyler Florence. It is perfection!
I slice my potatoes with my good ole Cuisinart Food Processor using the slicer attachment. If you don’t have such a gadget, you can slice with a sharp knife. This of course requires more time. The dish can be made ahead and reheated before serving. I previously made this for many a soiree/fancy holiday feast. But I have decided in recent times to just make it on any given day with family dinner. Because, why not?!
It is a brilliant side kick to any roast beast, turkey, chicken, le poisson, what have you. In fact, we recently enjoyed it with lobster tails, Darling.
Yes, at home! You got this.
Scalloped Potato Gratin
Course: SidesCuisine: FrenchDifficulty: Medium6
servings30
minutes45
minutesIngredients
1 1/2 cups heavy cream
1 sprig fresh thyme (or 1 tsp. dried thyme)
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds, russet potatoes, peeled and cut into 1/8-inch thick slices (The Jersey Girl slices the potatoes using the slicing disk with her food processor)
Salt and freshly ground black pepper (The Jersey girl uses about a 1/4 tsp. per layer)
1/2 cup grated Parmesan, plus more for broiling
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg for about 3-5 minutes. Remove from heat once warmed.
- 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.
