Scalloped Potato Gratin
Ingredients
- 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
Directions
- 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. T
- 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.