Creamy Scalloped Potato Gratin with Garlic,Thyme & Parmesan
Creamy on the inside and crispy on the outside, this scalloped potato gratin is easy to make. Plus, it is delicious to eat and the recipe makes one of those elegant side dishes. This version is inspried by Julia Child’s French Potato Gratin / Dauphinoise recipe. The original recipe calls for gruyere cheese which is not available in Surat, so we usually substitute with parmesan or cheddar, or any other great melting cheese. This beautiful two-potato gratin is baked in garlic, thyme, nutmeg cream and sprinkled with Parmesan cheese.
It’s a quick recipe that only takes 15 minutes to put together – and even faster if you have a slicer. If you are running short on time, make ahead and then just reheat when you need it. It keeps well for around 3 days. But, personally we think roast potatoes are just one of those things that should be served piping hot, straight out of the oven.
Besides, it’s a Julia Child recipe. You simply can’t go wrong!
- 2 1/2 half cups heavy cream
- 3 sprig, fresh thyme plus more to finish
- 2 garlic cloves, minced
- ½ tsp. ground nutmeg
- ¾ cup grated Parmesan, plus extra for broiling
- 4 potatoes, peeled and sliced ¼-inch thick
- Salt and freshly ground black pepper
- Preheat the oven to 200 degrees F.
- Peel & then slice potatoes into thin slices.
- In a saucepan, heat up the cream with thyme, garlic, and nutmeg and some salt and pepper. When you see bubbles forming around the edges remove the cream from the heat (you want the cream heated and not simmered). Discard the thyme.
- Butter a large (9X13) casserole dish. Layer the sliced potatoes on the bottom of the casserole dish in an overlapping pattern and season with salt and pepper. Pour a little cream over the potatoes and sprinkle with parmesan cheese. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top.
- Bake, uncovered for 45 minutes. Sprinkle the top with additional parmesan cheese and broil on high until the cheese browns, about 1-2 minutes.
- Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scoop them out.
- It's best to use starchy potatoes for this dish as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside.