Savory Scalloped Potato Gratin Recipe: Creamy Comfort Magic

Potato gratin brings rustic comfort to any dinner table with its creamy, golden-brown layers of deliciousness.

Sliced potatoes nestle between rich cheese and herbs, creating a mouthwatering masterpiece.

Crisp edges meld with silky interiors, promising pure culinary bliss.

Cheese melts into every crevice, coating each potato slice with incredible flavor.

Each forkful delivers a perfect balance of textures that dance across your palate.

Regional variations add unique character to this classic dish.

Prepare to savor a recipe that will become an instant favorite at your next gathering.

Scalloped Potato Gratin FAQs

• What herbs work best in this scalloped potato gratin?

Thyme and bay leaves are classic choices that add depth and aromatic flavor to the cream base. They infuse the potatoes with a subtle, earthy essence that complements the rich, creamy texture.

• Can I use different types of potatoes?

Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape and have a creamy texture. Avoid starchy potatoes like Russets, which can break down during cooking and create a mushy consistency.

• How thin should I slice the potatoes?

Slice potatoes about 1/8 inch thick using a mandoline or sharp knife. Uniform, thin slices ensure even cooking and help the potatoes absorb the cream and become tender throughout the dish.

Why Scalloped Potato Gratin Is a Comfort Staple

• Savor Gourmet Comfort: This scalloped potato gratin transforms humble potatoes into a luxurious dish packed with rich, creamy flavors that feel like a restaurant-quality meal at home.
• Master Foolproof Technique: Layering potatoes with infused cream and cheese creates a stunning result that looks impressive but requires minimal cooking skills, perfect for home chefs wanting to elevate their culinary game.
• Customize with Ease: Swap cheeses, add herbs, or incorporate bacon or ham to personalize this versatile side dish that complements multiple main courses and suits everything from weeknight dinners to special gatherings.
• Crowd-Pleasing Delight: The combination of tender potatoes, aromatic herbs, and golden crispy edges makes this dish universally appealing, guaranteeing smiles from kids and adults alike.

What You’ll Need for Creamy Potato Gratin

• Potatoes: Starchy vegetables that create the hearty base of this classic French-style dish.
• Heavy Cream: Rich dairy product that provides luxurious creaminess and helps develop the sauce.
• Parmesan Cheese: Sharp and salty cheese that adds depth of flavor and creates a golden crispy top.

• Garlic, Bay Leaves, Thyme: Fresh herbs and spices that infuse the cream with complex, savory flavors.
• Nutmeg: Warm spice that adds a subtle, sophisticated undertone to the cream sauce.
• Salt and Pepper: Essential seasonings that enhance the overall taste of the dish.

• Butter: Used to grease the casserole dish and provide additional richness.
• Fresh Thyme Leaves: Garnish that adds a bright, herbal finish to the finished gratin.

How to Make Scalloped Potato Gratin from Scratch

Step 1: Fire Up The Oven

Crank the oven to a toasty 400°F (200°C) and get ready for a creamy potato adventure.

Step 2: Create Flavor-Packed Cream

• Bay leaves
• Thyme sprigs
• Chopped garlic
• Nutmeg
• Salt
• Pepper

Simmer gently for 5 minutes, letting the flavors dance and mingle together.

Step 3: Prep The Cooking Vessel

Generously butter a casserole dish, making sure every inch gets a luxurious coating.

Step 4: Strain The Cream

Use a slotted spoon to fish out the bay leaves and thyme sprigs, leaving behind a rich, aromatic cream.

Step 5: Potato Love Fest

In a large mixing bowl, gently toss the warm cream with sliced potatoes, ensuring each slice gets a creamy embrace.

Step 6: Add Cheesy Goodness

Sprinkle Parmesan cheese over the potato mixture and season with extra salt and pepper to your heart’s content.

Step 7: Layer The Potato Magic

Pour a splash of cream into the buttered dish. Spread the potatoes evenly, creating a beautiful potato landscape.

Step 8: More Cream Please

Drizzle the remaining cream over the potato layers, making sure every potato gets some love.

Step 9: Final Flavor Boost

Shower the top with more Parmesan and scatter some fresh thyme leaves for a pop of color and flavor.

Step 10: Foil Protection

Cover the dish with foil, leaving one corner slightly open to let steam escape and prevent a soggy disaster.

Step 11: Bake To Perfection

Bake for 40 minutes.

Then, unveil the dish and broil for 5-10 minutes until the top turns golden and bubbly, creating a crispy, irresistible crust.

Handy Tips for Better Scalloped Potatoes

• Infuse cream with herbs and garlic ahead of time to develop deeper, richer flavors in your potato gratin.
• Use a mandoline slicer for uniformly thin potato slices, ensuring even cooking and a beautiful layered texture.
• Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most tender gratin with perfect consistency.
• Let the dish rest for 10-15 minutes after baking to allow the sauce to set and make cutting and serving easier.
• For a lighter version, substitute half-and-half for heavy cream and reduce the cheese quantity without sacrificing delicious taste.

Fresh Takes on Classic Potato Gratin

• Spicy Southwestern Gratin: Add diced green chiles, smoked paprika, and swap Parmesan for pepper jack cheese for a zesty kick.
• Herb Garden Potato Bake: Incorporate fresh rosemary, sage, and chives instead of thyme, using goat cheese for a tangy flavor profile.
• Bacon and Caramelized Onion Gratin: Layer crispy bacon bits and slowly caramelized onions between potato slices for rich, smoky depth.
• Mediterranean Veggie Version: Mix in roasted red peppers, crumbled feta cheese, and sprinkle with oregano for a Greek-inspired potato casserole.

What to Pair with This Cheesy Potato Bake

• Pair with Rich Red Wine: Select a full-bodied Pinot Noir or Côtes du Rhône that complements the creamy, rich texture of the scalloped potatoes. The wine's earthy notes will enhance the herb-infused cream and cheese flavors.
• Serve with Crisp Green Salad: Create a light arugula salad with lemon vinaigrette to cut through the heaviness of the gratin. Fresh, peppery greens will provide a refreshing contrast to the indulgent potato dish.
• Match with Roasted Protein: Add herb-crusted roasted chicken or tender beef tenderloin alongside the gratin. The meat's protein will balance the starchy potatoes and create a complete, satisfying meal.
• Complement with Charcuterie: Arrange a small selection of cured meats like prosciutto or salami on the side.

How to Store and Reheat Potato Gratin Well

• Refrigerate: Store leftover scalloped potatoes in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain texture.
• Freeze: Wrap tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Keeps well for 2-3 months. Avoid freezing if cream-based sauces are used.
• Reheat Oven: Preheat to 350°F, cover with foil to prevent drying, and warm for 15-20 minutes. Remove foil for the last 5 minutes to crisp the top.
• Microwave: Place portion on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to ensure even warming.

Scalloped Potato Gratin Recipe

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4.5 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Creamy scalloped potato gratin combines classic French comfort with rich, layered potato goodness. Cheesy, golden-topped slices promise a delightful side dish you’ll crave at every gathering.

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Ingredients

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Main Ingredients:

• 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
• 1/2 cup (50 grams) grated Parmesan cheese, plus more for topping

Dairy and Cream:

• 1 1/2 cups (360 milliliters) heavy cream
• Unsalted butter (for greasing)

Herbs and Seasonings:

• 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

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Instructions

1. Prepare a creamy aromatic base by simmering heavy cream with bay leaves, thyme, garlic, nutmeg, salt, and pepper for 5 minutes at low heat to develop rich, complex flavors.
2. Generously butter a casserole dish to prevent sticking and ensure easy serving.
3. Strain the infused cream, removing bay leaves and thyme sprigs using a slotted spoon to maintain a smooth liquid texture.
4. Gently fold sliced potatoes into the warm cream, ensuring each slice is evenly coated with the fragrant mixture.
5. Season the potato-cream combination with Parmesan cheese, salt, and pepper, creating a balanced and flavorful foundation.
6. Create a thin cream base in the casserole dish to prevent potato sticking and enhance overall moisture.
7. Arrange potato slices methodically in the dish, ensuring uniform layering for consistent cooking and optimal texture.
8. Drizzle remaining cream over the potato layers, guaranteeing complete coverage and maximum flavor absorption.
9. Garnish the surface with additional Parmesan cheese and fresh thyme leaves for enhanced visual appeal and aromatic complexity.
10. Cover the dish with foil, leaving a small opening to allow steam circulation and prevent excessive moisture buildup.
11. Bake at 400°F (200°C) for 40 minutes, then uncover and broil for 5-10 minutes until the surface transforms into a golden, crispy, bubbling masterpiece.

Notes

• Use a mandoline or sharp knife to slice potatoes uniformly, ensuring even cooking and a professional presentation.
• Experiment with different cheese varieties like Gruyère or aged cheddar for unique flavor profiles and added depth.
• For a lighter version, substitute half-and-half or whole milk for heavy cream to reduce calories without sacrificing richness.
• Customize the dish by adding caramelized onions, crispy bacon bits, or roasted garlic for extra layers of flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 80 mg