Scalloped Potato Gratin


Steeping the cream with herbs before baking adds rich flavor to this classic dish.

Scalloped Potato Gratin
Serves: 10-12 servings
  • 1 tablespoon unsalted butter
  • 2½ 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
  • ¼ teaspoon ground nutmeg
  • 4 pounds russet potatoes, thinly sliced
  • ½ 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.



  1. If adding chunks of ham… long into the baking time would you suggest adding it and would you have to adjust amount of any other ingredients? Thank you

    • Hi Scott! Thanks for asking. There’s no need to adjust the bake time if you’re using cooked ham. Stir them in at the beginning. We recommend also using small chunks instead of large ones. You shouldn’t have to adjust any other ingredients because the cooked ham will not release or absorb much liquid or fat.


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