EvanSeeker
Culinary Explorer
Hi everyone! Craving comfort on a plate? Our Scalloped Potato Gratin has you covered! 
Think layers of tender russet potatoes, bathed in creamy goodness and sprinkled with savory Parmesan cheese, nutmeg, garlic, and thyme. Whether it's a cozy night in or a dinner party, this dish steals the show. 
And the best part? It's a cinch to make – just bake and enjoy! Your taste buds will thank you. #PotatoMagic #ComfortFoodCrush
Creamy Scalloped Potato Gratin
Ingredients:
Think layers of tender russet potatoes, bathed in creamy goodness and sprinkled with savory Parmesan cheese, nutmeg, garlic, and thyme. Whether it's a cozy night in or a dinner party, this dish steals the show. And the best part? It's a cinch to make – just bake and enjoy! Your taste buds will thank you. #PotatoMagic #ComfortFoodCrushCreamy Scalloped Potato Gratin
Ingredients:
- 1 1/2 cups of heavy cream
- 3 bay leaves
- 2 sprigs of fresh thyme, plus extra for garnish
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon of freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Unsalted butter
- 2 pounds of russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1/2 cup of grated Parmesan cheese, plus extra for broiling
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a saucepan, combine the heavy cream, bay leaves, thyme sprigs, chopped garlic, nutmeg, and a pinch of salt and pepper. Heat the mixture over medium heat until it's warm, but not boiling. Once warmed through, remove the bay leaves and thyme sprigs using a slotted spoon.
- Meanwhile, grease a casserole dish with unsalted butter.
- Place the thinly sliced potatoes in a large bowl. Pour the warm cream mixture over the potatoes and gently toss to coat them evenly. Sprinkle the grated Parmesan cheese over the potatoes and season with a little more salt and pepper. Gently mix to ensure all the potatoes are coated.
- Spoon a small amount of the cream mixture into the bottom of the prepared casserole dish. Arrange the coated potato slices in the dish, layering them evenly to ensure even cooking. Pour the remaining cream mixture from the bowl over the top of the potatoes.
- Sprinkle additional grated Parmesan cheese over the top of the potatoes and garnish with fresh thyme leaves.
- Cover the casserole dish with aluminum foil, leaving one corner slightly open to allow steam to escape.
- Bake the potato gratin in the preheated oven for 40 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
- Once cooked, remove the gratin from the oven and let it rest for a few minutes before serving. Garnish with additional fresh thyme leaves if desired.
