Scalloped Potatoes au Gratin

 

Sometimes you just crave a decadent side dish filled with cream, yummy cheese and oh so much flavor. Well, that's exactly what you get with these scalloped potatoes au gratin and best of all it's so easy!  With a few quality ingredients and simple techniques I shocked myself with how good this dish turned out. I created the recipe using Tyler Florence's direction, my mom's technique and my own off-the-cuff amendments.  I love an old-fashioned scalloped potato dish, but this is something more. Perhaps it's a bit more refined, sophisticated, who knows? All I know is it's topped with the king of cheeses and pretty darn good!  

 

Master your knife skills slicing potatoes nice and thin, about 1/8 of an inch.

 

  Infusing the cream on the stove-top with fresh herbs, garlic and nutmeg is key!

   

Nothing better than Parmigiano-Reggiano. Take a nibble of this buttery, nutty cheese!

 

When seasoning potatoes put a slice to your tongue to check for seasoning. Should be noticeably seasoned but not overwhelmingly so.

 

  Make sure all the potatoes get soaked with cream.

 

"Break" the crust to make sure all the potatoes cook evenly.

 

Top with cheese and wait for the golden crust to form!

     

Ingredients:

• 2.5 lbs (about 4) russet potatoes
• salt and pepper
• 1/2 tsp nutmeg
• 1 pint cream
• 1 sprig fresh thyme
• 2 cloves garlic, chopped
• Butter
• 1/2c (plus) freshly grated parmesan cheese

Directions:

1. Preheat oven to 350 degrees.
2. Clean and peel potatoes. 
3. Cut each potato in thin slices. 
4. In a saucepan over medium heat bring cream, nutmeg, garlic and thyme to a simmer for a few minutes, allowing the flavors to infuse the cream.
5. Butter the bottom of a casserole dish to prevent sticking.
6. In a bowl toss the sliced potatoes with salt, pepper and nutmeg to taste.
7. Begin layering the potatoes trying to keep as level as possible.

8. Pour the cream over the potatoes, pressing down with your hands to make sure each potato is coated.

    

9. Put in the oven at 350 for about 1 hour and 20 minutes.

10. Every 20 minutes or so for the first hour, pull the dish out and "break" the crust by using the back of a large spoon to press down on the top layer and break the crust the cream is starting to form.

11. After an hour and a half turn the temperature up to 500 degrees and top the potatoes with the Parmesan cheese. Continue to cook for about 10 minutes or until a golden crust is formed.

     

12. Remove from oven and allow to cool for about 10 minutes. 
13. Serve and enjoy!

Comments

[Karineh]

i want to eat 34023lbs of this.

[ugg knightsbridge]

Potatoes are rich in nutrients! Potatoes, not only when the value of various foods to eat! When the ingredients can be! When the drug can also be

[Shox R6 Shoes]

that's exactly what you get with these scalloped potatoes au gratin and best of all it's so easy! With a few quality ingredients and simple techniques I shocked myself with how good this dish turned out. I created the recipe using Tyler Florence's direction

[Deana]

So glad you enjoyed the recipe Shox R6! It's really true, a few quality ingredients can make all the difference.

[MBT Shoes]

It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.

[ClubPenguin]

Potatoes, not only when the value of various foods to eat! When the ingredients can be!

[Moncler outlet]

Frankly, although chicken is my favorite meal, I am getting tired of the way it is prepared in the fast food places like KFC or El Pollo Loco…please publish a recipe that will take this meal to another level without breaking my wallet!

[suprayouth]

I like the writing structure of your blog and it does a pretty decent job of presenting the material.

[Moncler Giacca]

Good stuff as per usual, thanks. I do hope this kind of thing gets more exposure.

[cheap jordans online]

Thanks you for your support, all the information is just what i need.

[2012 jordan]

I just sent this post to a bunch of my friends as I agree with most of what you’re saying here and the way you’ve presented it is awesome.