Tonight, I made a basic scalloped potato dish. Over the past few months I have tried multiple different gratin dishes, all of which I’ve enjoyed, such as Junior League of Charleston’s Scalloped Potatoes and Onions, Martha Stewart’s Potato, Tomato, Zucchini Gratin, and Williams-Sonoma’s Sweet Potato & Russet Potato Gratin. Tonight’s was different in that it was mostly Parmesan based and needed no milk. It was very quick to make, a breeze really. I prepared it in a glass 8×8″ pyrex that I buttered the sides and bottom of. It only took 40 minutes in the oven.

Ready for the oven ©EverydayCookingAdventures 2013

I chose not to sprinkle with more Parmesan cheese and instead took it out of the oven, covered it with foil, and left it in the microwave to stay warm while I baked Martha Stewart’s Roasted Paprika Chicken. 20 minutes later, the chicken was done, and I checked the potatoes to see if I should re-warm them in the oven but they didn’t need it…they were perfect! It made enough for 4 people, or the 2 of us plus leftovers for dinner tomorrow. This was my second favorite gratin I’ve made. #1 is my Thanksgiving go-to the Williams-Sonoma dish because it’s slightly sweet. But, this recipe is most definitely my second favorite and that is saying something since I’ve loved all my gratins so far.

©EverydayCookingAdventures 2013

The Parmesan cheese got nice and crispy on top and the cream and cheese sauce was perfectly gooey in between the smooth layers of potato. The seasoning was exactly perfect and every bite was equally divine. I love the crispy top layers on gratins and with this gratin somehow each bite tasted crispy and gooey at the same time. Fabulous! This is great dish to make over and over and is just as easy to make for two people (with leftovers for tomorrow!) as it would be for a bigger group by doubling the recipe and using a 9×13″ dish. I served it alongside Martha Stewart’s Paprika Chicken and steamed broccoli. Please try this asap, you will not be disappointed. Here’s my gratin: #tylerflorence #foodnetwork

Scalloped Potato Gratin ©EverydayCookingAdventures 2013

Scalloped Potato Gratin

Recipe courtesy Tyler Florence

Prep Time: 15 min
Cook Time: 50 min
Serves: 2 to 3 servings

Ingredients

• 3/4 cup heavy cream
• 1 sprig fresh thyme
• 1 garlic clove, chopped
• 1/4 teaspoon ground nutmeg
• Butter
• 1 pound russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/3 cup grated Parmesan, plus more for broiling

Directions
1. Preheat the oven to 375ºF.

2. In a saucepan, heat the cream with a sprig of thyme, chopped garlic and nutmeg.

3. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make two more layers.

4. Bake, uncovered, for forty-five minutes. Sprinkle some more Parmesan and broil until cheese browns, about five minutes.