Scalloped Potato Gratin
recipe courtesy of Tyler Florence
1 1/2 cups heavy cream
1 sprig fresh thyme (I used about 1/4 tsp dried thyme)
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter (I sprayed the pan with cooking spray)
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices (I actually didn't even use this much)
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
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 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
So I got busy and the cream sort of bubbled up much more than it was supposed to when heating. And I added an extra layer of potatoes because I think my dish was smaller than the one he used. And I didn't sprinkle extra cheese on top and broil because we were already pretty brown when I pulled them out after 40 minutes.
But it was super tasty. Nothing like a good warm heavy cream dish with nutmeg to make anything taste good.
This is what half of it looks like after we ate