The Scalloped Potato Gratin is the very essence of creamy comfort. Thinly sliced russet potatoes are gently baked in an herbed cream sauce with garlic, nutmeg, and thyme, then finished with golden layers of broiled Parmesan. The edges get delightfully crispy while the inside stays irresistibly soft and rich.
Ideal for any special occasion—or even just a cozy family dinner—this dish pairs beautifully with roasts, poultry, or even on its own as a satisfying vegetarian main. The flavors are layered, the preparation is simple, and the result is an indulgent side that will disappear fast from the table.
Full Recipe:
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1 1/2 cups heavy cream
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3 bay leaves
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2 sprigs fresh thyme, plus more to finish
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2 garlic cloves, chopped
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1/2 teaspoon freshly grated nutmeg
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Salt and freshly ground black pepper
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Unsalted butter (for greasing)
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2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
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1/2 cup grated Parmesan cheese, plus more for topping
Directions:
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Preheat the oven to 400°F (200°C).
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In a saucepan, heat the heavy cream with bay leaves, thyme sprigs, chopped garlic, nutmeg, and a pinch of salt and pepper. Simmer gently for 5 minutes to infuse the flavors.
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While the cream is heating, butter a casserole dish generously.
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Remove bay leaves and thyme sprigs from the cream with a slotted spoon.
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In a large mixing bowl, combine the warm infused cream with the sliced potatoes. Gently toss to coat.
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Sprinkle 1/2 cup Parmesan cheese over the mixture and season with more salt and pepper to taste.
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Pour a small amount of cream into the bottom of the casserole dish. Add the potatoes evenly, spreading them out for uniform cooking.
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Pour remaining cream from the bowl over the top of the layered potatoes.
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Top with additional Parmesan and a few fresh thyme leaves.
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Cover the dish with foil, leaving one corner slightly open to let steam escape.
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Bake for 40 minutes. Then, remove foil and broil for 5-10 minutes until golden and bubbly.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: ~370 kcal per serving | Servings: 4–6 servings
A Classic Reimagined: The Comfort of Scalloped Potato Gratin
Scalloped Potato Gratin, a staple of French-inspired cuisine, is a dish that captures the essence of warmth, comfort, and elegance in one creamy, golden-baked casserole. Known for its luscious texture, rich dairy base, and savory herb-infused profile, this side dish has cemented itself on dinner tables around the world—from holiday feasts to weeknight indulgences.
The recipe, popularized by renowned chef Tyler Florence, elevates the traditional approach by focusing on high-quality ingredients and a few subtle yet impactful flavor upgrades. Whether you’re already a fan of potato-based dishes or new to the gratin game, there’s something universally appealing about thin slices of russet potatoes soaked in herby cream and topped with a bubbling, bronzed layer of cheese.
Origins and Cultural Significance
Scalloped potatoes have deep European roots, particularly in French cuisine where they are known as “Gratin Dauphinois.” Traditionally, this dish involves thinly sliced potatoes baked in milk or cream—often infused with garlic and topped with a crusty layer of cheese. Over time, variations have emerged, each culture adapting the base to suit regional tastes.
In the U.S., the term “scalloped” is sometimes used interchangeably with “au gratin,” though there are subtle differences. Scalloped versions tend to use a cream-based sauce without cheese layered in the middle, while “au gratin” includes cheese throughout. Tyler Florence’s recipe blends both styles, offering a richer, more indulgent hybrid that’s hard to resist.
Today, Scalloped Potato Gratin is a common sight at Thanksgiving dinners, Christmas feasts, and Sunday roasts. It’s a dish that signals celebration, gathering, and the kind of love that’s shared through food.
Flavor Profile and Texture
The beauty of this gratin lies in its complex, yet well-balanced flavor profile. The base consists of russet potatoes, which are perfect for baking due to their high starch content. These potatoes become tender during cooking and absorb the creamy sauce beautifully, contributing to a melt-in-your-mouth experience with every bite.
The sauce itself is where the magic begins. Heavy cream is heated with aromatics—namely fresh thyme, garlic, bay leaves, and freshly grated nutmeg. This mixture doesn’t just moisten the potatoes; it transforms them. As the potatoes bake, they release starch that mingles with the cream, creating a velvety, almost custard-like consistency.
Topping it all off is a generous sprinkle of Parmesan cheese, which crisps up in the oven to form a golden-brown crust. This contrast of textures—the silky interior against a crunchy top—is what makes Scalloped Potato Gratin irresistible.
Why This Dish Stands Out
This gratin isn’t just about layering potatoes and cream. What sets this version apart is the thoughtful preparation and infusion of flavor into each component. Tyler Florence’s method of simmering herbs and garlic in the cream allows every layer of the dish to benefit from those aromatics. Unlike recipes that just mix everything cold in a pan, this technique ensures each bite is nuanced and balanced.
The use of fresh thyme and nutmeg may seem subtle, but their impact is significant. Thyme adds an earthy depth, while nutmeg lends a hint of warmth and complexity that elevates the dish from rustic to refined.
Another distinguishing factor is the dish’s finish. Baking the gratin covered, but with one corner of the foil left open, allows steam to escape while still trapping enough moisture for even cooking. The result? Perfectly tender potatoes with a slightly crispy edge and a deeply flavorful finish.
Pairing Ideas and Serving Suggestions
Scalloped Potato Gratin pairs well with a wide array of main courses. It’s especially divine alongside roasted meats like beef tenderloin, lamb, pork chops, or baked ham. The richness of the gratin complements the savoriness of meat, creating a well-rounded meal.
Vegetarians will also appreciate its versatility. Serve it next to grilled portobello mushrooms, roasted cauliflower steaks, or a hearty lentil loaf for a comforting, meatless dinner.
For a lighter touch, balance the meal with a fresh green salad dressed in vinaigrette. The acidity will cut through the richness of the potatoes, making for a satisfying contrast. A glass of crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs beautifully with the creamy textures and herbal notes in the gratin.
Storage, Reheating, and Make-Ahead Tips
Scalloped Potato Gratin is not only delicious when freshly baked, but it also stores and reheats well, making it a fantastic make-ahead option. In fact, many argue it tastes even better the next day as the flavors have more time to meld.
To store, let the gratin cool completely, then cover tightly and refrigerate for up to 3 days. For best results, reheat it in the oven at 350°F (175°C) until warmed through and the top re-crisps. You can also microwave individual portions, though the texture may be slightly softer.
Want to prepare ahead for a gathering? Assemble the entire dish—up to the point of baking—and refrigerate it, covered, for up to 24 hours. When you’re ready, pop it into the oven and add an extra 10–15 minutes to the cooking time to ensure it’s heated through.
Customization and Variations
This dish is incredibly flexible. While the classic version calls for Parmesan, you can experiment with other cheeses like Gruyère, sharp cheddar, or Fontina for different flavor profiles. Each cheese will bring its own level of saltiness, meltability, and depth.
For a smoky twist, add crumbled bacon or diced ham between the layers. A dash of smoked paprika in the cream mixture can add an extra layer of warmth.
Prefer a punch of boldness? Try adding caramelized onions, sautéed leeks, or even thin slices of roasted garlic. These variations won’t detract from the integrity of the recipe, but rather, give it a new personality depending on the occasion.
Dietary Adaptations
While rich and creamy by nature, this recipe can be adjusted to suit different dietary needs. For a lighter version, substitute half-and-half or whole milk for some of the heavy cream—just be cautious about curdling and adjust the baking time accordingly.
To make it gluten-free, you’re already in the clear—there’s no flour or breadcrumbs required. However, always double-check labels for cheese and other ingredients if you’re cooking for someone with celiac disease.
For a plant-based option, use a dairy-free cream alternative (such as cashew cream or oat-based heavy cream) and swap the Parmesan for nutritional yeast or vegan cheese shreds. Infuse the cream with the same aromatics, and you’ll retain most of the original’s depth and character.
Why It Deserves a Spot on Your Table
At its core, Scalloped Potato Gratin is a celebration of simple ingredients used with care and intention. It’s a dish that appeals across generations, culinary preferences, and occasions. Whether served at a formal holiday dinner or a casual Sunday meal, it always earns rave reviews.
Its ability to transform humble potatoes into a decadent masterpiece is what keeps people coming back for more. There’s just something comforting and soul-satisfying about a dish that bubbles with love and richness—especially when shared.
Conclusion: The Ultimate Crowd-Pleaser
If you’re looking for a reliable, show-stopping side dish that combines elegance, flavor, and comfort, look no further than Scalloped Potato Gratin. With its creamy interior, golden top, and deeply infused flavors, it’s the kind of recipe that feels both nostalgic and indulgent.
It’s a reminder that great food doesn’t need to be overly complicated—it just needs to be made with care. Whether you stick to the traditional version or put your own twist on it, this dish is bound to be a centerpiece of memories for years to come.