Scalloped Potato Gratin

I’ve made this dish around the holidays for years and brought it out last weekend to go with a baked ham we were eating for dinner. It’s a pretty straight forward potato dish but the flavors and textures are really incredible. You can use as much, or as little, thyme and garlic as you like. I think it’s better on the more side.

Ingredients

  • 2 cups heavy cream
  • 3-4 sprigs fresh thyme, plus more to finish
  • 2-3 garlic cloves, chopped
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Unsalted butter
  • 3 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices*
  • 1/2 cup grated Parmesan, plus more for broiling 

Directions

Preheat oven to 375 degrees F.

In a saucepan, heat up the heavy cream with the thyme, garlic, and nutmeg

While the cream is heating up, butter a 9×13″ casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper.

Remove the cream from the heat and ladle a little over the potatoes and top with some of the Parmesian. Make 2-3 more layers, bake uncovered, for 45 minutes.

Sprinkle the remaining Parmesan and bake for an additional 5 minutes, or until the cheese browns.

*A mandolin slicer (or a food processor with a slicing disk) is the best way to get uniform slices that will cook evenly.

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