Scalloped Potato Gratin
Serves: 10-12 servings
  • 1 tablespoon unsalted butter
  • 2 1⁄2 cups heavy whipping cream
  • 5 cloves garlic, crushed
  • 1 tablespoon fresh thyme
  • 1 tablespoon plus 2 teaspoons kosher salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1⁄4 teaspoon ground nutmeg
  • 4 pounds russet potatoes, thinly sliced
  • 1⁄2 cup grated Parmesan cheese
  • Garnish: fresh thyme
  1. Preheat oven to 325°. Rub a 12-inch cast-iron skillet with butter.
  2. In a medium saucepan, bring cream, garlic, thyme, 1 tablespoon salt, 1 teaspoon pepper, and nutmeg to a boil over medium heat. Reduce heat to low, and simmer until garlic is tender, about 15 minutes. Remove from heat.
  3. In a large bowl, combine potatoes, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Layer potatoes in prepared skillet. Pour cream mixture over potatoes. Cover tightly with foil.
  4. Bake until potatoes are tender, about 1 hour. Remove foil; sprinkle with cheese. Increase oven to 400°.
  5. Bake until golden brown, about 15 minutes. Garnish with thyme, if desired.
Recipe by Southern Cast Iron at