scalloped potato gratin

January 22, 2013

prep time: 20 minutes       cook time: 50 minutes      makes 4-6 servings

ingredients
1.5 c heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1 tsp ground nutmeg
butter
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices (about 4-6 medium/large potatoes)
salt (or garlic salt) and ground black pepper
1/2 c grated parmesan
1/2 c sharp cheddar cheese/gouda
4 strips bacon, chopped

directions

  1. preheat the oven to 385 degrees.
  2. in a saucepan, heat up the cream with thyme, garlic, and nutmeg.
  3. while cream is heating up, butter a casserole dish. place layers of potato in an overlapping pattern and season with salt and pepper after every other layer. repeat until potatoes are used up.
  4. remove cream from heat, then pour a little over the potatoes. top with some grated parmesan. make 2 more layers.
  5. bake, uncovered for 50 minutes.

source

i’ve been wanting to make this because i remember my mom making it many times while i was growing up. this isn’t the recipe my mom used, but it’s a version of it, i guess.

i’m all about short-cuts… (ha ! no pun intended) so when it came to slicing the potatoes, i used a mandolin for that. i didn’t have any fresh thyme which the recipe calls for, so i just used dried thyme instead.

also i was reading the reviews for this recipe and many people were saying that the finished product turned out to be bland, so i used garlic salt in addition to regular salt. i also added some green onions to each layer too and used 1 more clove of garlic. the result was salty and garlic-heavy. it wasn’t too bad… edible, but not good when you’re pregnant. i think the garlic was giving me heartburn later on. it did smell really good though while it was baking in the oven.

i think i would use either one or the other: salt or garlic salt, not both. and i would cut back on the garlic and just stick to what the recipe said. also i think parmesan is a more mild tasting cheese; i read a few comments on the recipe and people suggested using sharp cheddar cheese or gouda cheese in addition to the parmesan. one person suggested using bacon which is a good idea too.

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