This Scalloped Potato Gratin is the perfect special dinner, ok, any dinner potato. It has everything I love; cream, potatoes, thyme, freshly grated nutmeg, and Gruyere cheese. They are so creamy and the flavors are intense! When I finally found a vintage gratin dish that I had been looking for such a long time, I had to make this.
Prep Time: 15-20 minutes
Bake Time: 50 minutes – 1 hour
2 cups, plus 2 tablespoons heavy cream divided use
3 bay leaves
2 sprigs fresh thyme, plus more for garnish
1 clove garlic, minced
½ teaspoon freshly grated nutmeg
Sea salt and freshly ground pepper
Unsalted butter at room temperature for dish
2 pounds russet potatoes, peeled and cut into ⅛ th inch-thick slices
2 ½ cups Gruyere cheese, grated (about ½ pound), divided use
Preheat oven to 375° F. Butter a gratin dish or a casserole dish.
- In a small saucepan, over medium heat, mix together 1 ½ cups cream, bay leaves
thyme, garlic, nutmeg and salt and pepper.
- In a large bowl, carefully place the sliced potatoes,
- Using a slotted spoon, remove the bay leaves and thyme from the cream mixture.
- Pour the heated cream into the bowl with the potato slices. Mix gently to coat the potatoes.
- Add 2 cups of grated Gruyere, season the mix with a little bit of salt and pepper. Mix gently to incorporate.
- Spoon a little cream into the bottom of the casserole or gratin dish. Then spoon the potatoes in, leveling out the potatoes in the dish for even cooking. Pour the remaining cream from the bottom of the bowl over the top of the potatoes.
- In a small bowl, mix together 2 tablespoons cream and ½ cup Gruyere, sprinkle over the top of the potatoes.
- Bake for about 50 minutes to 1 hour, until the potatoes are very tender and top is browned and bubbly.
- Allow to set for 10-15 minutes and serve.
HINT: I used a mandoline to cut the potatoes. Be very careful!