Scalloped Potato Gratin

Cold weather and darker weather mean hearty soups, stews, beef roasts, and lots of your family comfort foods.  One of my favorites, and bet yours, is our Scalloped Potato Gratin which we serve with our Slow Roasted Firecracker Tri Tip.  It speaks warmth, richness, and sure brings a smile to almost every guest’s face.  In light of that, I thought sharing this recipe would be a great start to 2021! 

You can take this recipe and change up the type of potato, type of cheese, and even add some more spice to make it “Your special recipe!”.  For now, Let me share the delicious recipe we cook almost every day in our kitchen.

Scalloped Potato Gratin 

4lbs                        Washed and rinsed Russet Potatoes
¼ Cup                    Finely Chopped Garlic
¼ Cup                    Olive Oil or Blended Oil
4 Cups                  Heavy Cream
5 ea                       Bay Leaves
1 Tsp                     Nutmeg
2 Tbls                    Kosher Salt
1 Tbls                    Coarse Ground Black Pepper
2 ½ Cups              Shredded Gruyere Cheese
2 ½ Cups              Shredded Smoked Gouda Cheese

Heat oil and garlic in a pot until garlic turns slightly brown and then add cream, bay leaves, nutmeg, salt, and pepper.  Whisk rapidly and bring the cream to a boil.  Simmer for 5 minutes and turn off.

Slice russet potatoes (4lbs) in 1/8th inch thick medallions using a chef knife or mandolin.  Use a baking pan 10inch x 12inch and spray it with your choice of non-stick spray.  Layer ½ (2lbs) of the potatoes in the pan evenly.

Pour half of the cream mixture (2 Cups) over the potatoes evenly.  Layer 1.25 cups of the Gruyere Cheese and 1.25 cups of the Smoked Gouda cheese over the potatoes and cream, evenly.

Layer the remaining potatoes evenly in the pan.  Pour the remaining cream mixture over the potatoes evenly.  Layer the remaining cheese over the potatoes evenly. 

You notice I say “evenly” quite a bit.  This is important to eliminate a fight at the dinner table over who has the biggest piece.  Trust me, it will happen.

Wrap the pan of potatoes in foil tightly and bake at 400 degrees for 45 minutes.  Remove foil and cook uncovered for another 25 minutes, or until the top is golden brown and starting to caramelize.  Take a look at the final photo to see how the finished product will look.

I would recommend letting this dish sit for about 20 minutes before cutting.  It will hold together better and place nicer.

Cheers,