Scalloped Potatoes- Serves 6
What’s the difference between a scalloped potatoes and potato gratin recipe? Not much – traditionally scalloped potato recipes are made with cream where gratin’s are topped with cheese or bread. These days we use both cheese and cream, so we can call it what we want – it’s all comfort food in the end.
This blog post is sponsored by Smithey Ironware who makes this gorgeous and tough cast iron skillet. It’s made in the U.S. and handcrafted in my home-town of Charleston, SC. Smithey is like a regular cast iron pan but it takes it up another notch and finishes & polishes the cast iron for a smooth non stick surface that is easy to cook on and easy to clean. Smithey uses a sturdy gauge of cast iron. This means that it will retain & emit heat in a way that most cookware will not.
- Prep Time: 25 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 25 minutes
- Yield: 6
- Category: Side Dish
- Method: Oven
- Cuisine: International
- 2 tsp unsalted butter
- 2 lb yukon gold or russet potatoes, peeled & sliced thin
- 2 cups heavy whipping cream
- 12 sprigs thyme, divided
- 2 bay leaves
- 1/2 tsp sea salt
- pinch black pepper
- pinch ground nutmeg
- 1/2 cup Parmesan, shredded
- Preheat oven to 400F.
- Butter a baking dish (this helps to brown the edges and prevent sticking). If using a cast iron pan wait on this step until the heated cream comes out of the pan.
- Slice potatoes into ~ 1/8″ rounds (use a mandoline or food processor if desired). Set potatoes aside in a large bowl.
- Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally. Remove from heat, and discard bay leaves & thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).
- Add ~ 1/2 cup cream to the bottom of the baking dish or cast iron and layer potatoes, spreading evenly. Add remaining cream to nearly cover the potatoes (you will probably have some cream left – just toss it if you do). Top with shredded parmesan and garnish with remaining thyme sprigs.
- Cover dish with aluminum foil – tenting so that the aluminum doesn’t touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese. Bake covered ~ 50 minutes or until potatoes are tender with a fork. Remove foil and bake 10 minutes or until cheese starts to brown. If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown. Happy Eating! Beckie
- Heavy cream doesn’t curdle when heated due to the high fat content. If you decide to use a lower fat dairy product you may see some curdling due to the lower fat and higher protein molecules binding together. Add a little cornstarch to inhibit the proteins from binding and stop the curdling.
- You can use any potato for this dish but russet is starchy and also absorbent which is good for the cream, but yukon is also a great all purpose potato that will still get soft but retain a little more texture.
- Buttering the casserole dish helps to brown the edges and prevent sticking. If you are using cast iron, give it a quick wipe down with a paper towel before buttering the edges and bottom.
Things In My Kitchen:
- Classic cheese grater – This is old school and nice for when you want a little cheese (my arm gets tired of turning sometimes). I find that a microplane zester can be just as easy for when you want more cheese.
- Mandoline – For cutting potato slices thin and not having to pull out a big food processor. Hands down favorite mandolin.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Gluten Free, Vegetarian, Potatoes, Scalloped Potatoes, Potatoes Gratin, Gratin, St Patrick's Day, Christmas, Easter, Thanksgiving, Holidays, Comfort Food