Scalloped Potato Gratin Dish: A Creamy and Delicious Recipe to Impress Your Guests

Scalloped Potato Gratin Dish is a timeless classic that has graced dining tables for generations, captivating hearts and palates alike. This creamy, cheesy delight hails from French cuisine, where it is often served as a comforting side dish during family gatherings and festive occasions. The layers of thinly sliced potatoes, enveloped in a rich béchamel sauce and topped with a golden crust of melted cheese, create a symphony of flavors and textures that is simply irresistible.

People adore the Scalloped Potato Gratin Dish not only for its delectable taste but also for its convenience. It can be prepared ahead of time, making it an ideal choice for busy weeknights or special celebrations. The combination of tender potatoes and luscious sauce offers a satisfying experience that warms the soul, making it a beloved staple in many households. Whether served alongside a succulent roast or enjoyed on its own, this dish is sure to become a favorite in your culinary repertoire.

Ingredients:

• 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup grated Gruyère cheese
• 1 cup grated sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, for greasing the baking dish
• Fresh parsley, chopped (for garnish)

Preparing the Potatoes

1. Preheat your oven to 375°F (190°C).
2. Peel the Yukon Gold potatoes and slice them thinly using a mandoline or a sharp knife. Aim for slices that are about 1/8 inch thick to ensure even cooking.
3. As you slice the potatoes, place them in a bowl of cold water to prevent browning. This will also help to remove excess starch, which can make the gratin gummy.
4. Once all the potatoes are sliced, drain them and pat them dry with a clean kitchen towel or paper towels.

Preparing the Cream Mixture

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, fresh thyme, salt, and black pepper.
2. Stir the mixture gently and bring it to a simmer. Do not let it boil. Once it starts to simmer, remove it from the heat and let it cool slightly.
3. While the cream mixture is cooling, prepare your baking dish. Use the unsalted butter to grease a 3-quart baking dish or a large casserole dish thoroughly. This will help prevent the gratin from sticking.

Layering the Potatoes

1. Begin layering the sliced potatoes in the greased baking dish. Start with a layer of potatoes, overlapping them slightly to create an even layer.
2. Once the first layer is complete, sprinkle a portion of the Gruyère and cheddar cheese over the potatoes. Use about 1/3 of the total cheese mixture for this layer.
3. Pour a portion of the cream mixture over the cheese layer, ensuring it seeps down into the potatoes.
4. Repeat the layering process: add another layer of potatoes, followed by cheese, and then cream. Continue this process until all the potatoes, cheese, and cream mixture are used, finishing with a layer of cheese on top.

Baking the Gratin

1. Cover the baking dish with aluminum foil. This will help to steam the potatoes and cook them evenly without browning the top too quickly.
2. Place the covered baking dish in the preheated oven and bake for 45 minutes.
3. After 45 minutes, carefully remove the foil and continue baking for an additional 30-40 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
4. If the top is browning too quickly, you can cover it loosely with foil again to prevent burning.

Finishing Touches

1. Once the gratin is fully cooked, remove it from the oven and let it rest for about 10-15 minutes. This resting period allows the layers to set and makes it easier to serve.
2. Before serving, sprinkle the top with freshly chopped parsley for a pop of color and added flavor.
3. To serve, cut the gratin into squares or wedges, ensuring you get a good mix of potatoes and cheese in each serving.

Serving Suggestions

1. Scalloped potato gratin pairs beautifully with a variety of main dishes. Consider serving it alongside roasted meats, such as chicken, beef, or pork.
2. It also complements green salads or steamed vegetables, providing a rich and creamy contrast to lighter dishes.
3. For a complete meal, serve with a glass of white wine, such as Chardonnay or Sauvignon

   Conclusion:

   In summary, this Scalloped Potato Gratin dish is a must-try for anyone looking to elevate their culinary repertoire. The creamy layers of thinly sliced potatoes, combined with rich cheese and a hint of garlic, create a comforting and indulgent side that pairs beautifully with a variety of main courses. Whether you’re serving it alongside a succulent roast chicken, a juicy steak, or even a vegetarian dish, this gratin will undoubtedly steal the show at your dinner table. For those looking to add a personal touch, consider experimenting with different types of cheese, such as Gruyère or cheddar, to create a unique flavor profile. You can also incorporate herbs like thyme or rosemary for an aromatic twist, or even add sautéed onions or mushrooms for extra depth. The versatility of this recipe allows you to make it your own, ensuring that it can be enjoyed time and time again. We encourage you to try this Scalloped Potato Gratin recipe and share your experience with friends and family. Whether you stick to the classic version or put your own spin on it, we would love to hear how it turns out! Don’t forget to take a moment to snap a photo and share it on social media, tagging us so we can celebrate your culinary success together. Happy cooking! Print

   Scalloped Potato Gratin Dish: A Creamy and Delicious Recipe to Impress Your Guests

   

   Print Recipe

   Enjoy a rich and creamy Scalloped Potato Gratin made with layers of tender Yukon Gold potatoes, heavy cream, and a delightful mix of Gruyère, cheddar, and Parmesan cheeses. This comforting side dish features a golden, bubbly top and is perfect for any gathering, sure to impress your guests with its delicious flavors.

   • Author: Dottie
   • Prep Time: 30 minutes
   • Cook Time: 75 minutes
   • Total Time: 105 minutes
   • Yield: 6–8 servings 1x

   Ingredients

   Scale 1x2x3x

   • 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
   • 2 cups heavy cream
   • 1 cup whole milk
   • 3 cloves garlic, minced
   • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
   • 1 teaspoon salt
   • ½ teaspoon black pepper
   • 1 cup grated Gruyère cheese
   • 1 cup grated sharp cheddar cheese
   • ½ cup grated Parmesan cheese
   • 2 tablespoons unsalted butter, for greasing the baking dish
   • Fresh parsley, chopped (for garnish)

   Instructions

   1. Preheat your oven to 375°F (190°C).
   2. Peel the Yukon Gold potatoes and slice them thinly using a mandoline or a sharp knife, aiming for slices about 1/8 inch thick.
   3. Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch.
   4. Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
   5. In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, fresh thyme, salt, and black pepper.
   6. Stir gently and bring to a simmer, then remove from heat and let cool slightly.
   7. Grease a 3-quart baking dish or large casserole dish with unsalted butter.
   8. Layer the sliced potatoes in the greased baking dish, overlapping them slightly.
   9. Sprinkle about 1/3 of the Gruyère and cheddar cheese over the first layer of potatoes.
   10. Pour a portion of the cream mixture over the cheese layer.
   11. Repeat the layering process until all potatoes, cheese, and cream mixture are used, finishing with a layer of cheese on top.
   12. Cover the baking dish with aluminum foil.
   13. Bake in the preheated oven for 45 minutes.
   14. Remove the foil and continue baking for an additional 30-40 minutes, or until the top is golden brown and the potatoes are tender.
   15. If the top browns too quickly, cover loosely with foil.
   16. Let the gratin rest for 10-15 minutes after removing it from the oven.
   17. Sprinkle with freshly chopped parsley before serving.
   18. Cut into squares or wedges to serve, ensuring a mix of potatoes and cheese in each portion.

   Notes

   • For added flavor, consider incorporating other herbs such as rosemary or chives.
   • This dish can be prepared ahead of time and baked just before serving.
   • Leftovers can be stored in the refrigerator and reheated in the oven.