scalloped potato gratin

January 22, 2013

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

1.5 c heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1 tsp ground nutmeg
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


  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.


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