Scalloped Potato Gratin
Have you ever made something that is so unbelievably fantastic that you don’t understand how you lived before trying it? Something so good that you seriously consider putting on the list of things you would make sure to have if you were stranded on a desert island?
This dish is one of those things. Honestly, if I had to choose only one thing that I was allowed to eat for the rest of my life, this would be a deep consideration.
Mom and I were preparing for Christmas dinner last year, and she came across this recipe by Tyler Florence. Ever since she brought this gem into our lives, every person that has consumed it falls in love instantly and wants the recipe. Now I have had a lot of incredible potato dishes in my life but this one by far surpasses every single one of them.
So what are you waiting for???!!! Get crackin’ on some Gratin!
Scalloped Potato Gratin
Source: Tyler Florence
Serves 4-6
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
Directions:
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.
