Scalloped Potato Gratin


This is by far the best potato gratin recipe out there.  It’s so simple, yet the flavors and texture are, dare I say, perfect?  Like the recipes I create, this one by Tyler Florence has a short ingredient list.  Love it.

Scalloped Potato Gratin

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • butter
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
  1. Preheat the oven to 375 degrees F.
  2. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
  3. While cream is heating up, butter a casserole dish.
  4. Place a layer of potato in an overlapping pattern and season with salt and pepper.
  5. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan.
  6. Make 2 more layers. Bake, uncovered, for 45 minutes.
  7. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

I love when I find good recipes that are naturally gluten free! 

* I am currently not eating potatoes (SCD), but I do still make this dish for my family and friends. And don’t look too closely, I didn’t peel my potatoes :P

Related posts:

This entry was posted in Gluten Free and tagged . Bookmark the permalink.

8 Responses to Scalloped Potato Gratin

  1. tammy says:

    What a good mom and wife you are!! I wouldn’t peel my potatoes either. I think they’re healthier that way. Looks delish!! :)

  2. Caroline says:

    this looks so good. i do this with swedes (rutabaga in america?? yellowy flesh) and i believe they are ok for the SCD. i always leave the potato skin on when i do a gratin – same with the swedes and the turnips etc…

  3. Melissa Owens says:

    Hi Michelle, what is the brand of heavy cream that you use? The only ones I could find have carageenan in them and I react very badly to carageenan; similar to an MSG reaction for me. I thought maybe your idea of using almond milk would be good for this instead of heavy cream, have you ever made it with almond milk and if so, how did it turn out? My family really liked this. I made it last night.

  4. Toby says:

    I also cannot use heavy cream and would like to know if Almond milk would work along with almond cheese

    • Michelle says:

      Toby,
      I haven’t worked with the almond cheese before, so I can’t guarantee it would turn out the same, but I bet it would still be creamy and very tasty. Let us know if you try it! I’m sure there are others who would love to know how it turns out as well.
      ~Michelle

  5. Mandria says:

    Made these last night but with turnip instead of potatoes (as I don’t eat white potatoes) – great recipe! May even try them with sweet potatoes! Thanks Michelle!

Leave a Reply

Your email address will not be published. Required fields are marked *

*


three * = 21

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>