Tyler Florence teaches us how to whip up a tasty scalloped potato gratin to match with any main dish you’re serving this Easter.
Scalloped potatoes—or potato au gratin—is a comfort food classic loved by family & friends. What better time to indulge in this decadent favorite?
Tyler Florence shows us an easy scalloped potatoes gratin recipe that you can keep in your arsenal for all family gatherings and holidays!
While scalloped potatoes can be a decadent, high-calorie dish, Tyler does his best to keep it healthy and fresh. Of course, a certain amount of indulgence is needed to enjoy this dish, but we promise it will be worth it.
This recipe is so simple—the most labor-intensive part is slicing the potatoes, and just a bit of patience is required while everything bakes in the oven.
While you’re slicing your potatoes, infuse your cream with a mixture of fresh thyme, nutmeg, and garlic. Once that fragrant holiday aroma fills the air, you know you’re almost ready to go!
If you want to make the work even easier, try using a mandolin slicer to breeze through potato duty. Just be careful of your knuckles! (Pro tip: Use the guard that comes with the mandolin)
Combine the cream, potatoes, and garnish with Parmesan and thyme before popping everything into the oven. 40 minutes later, you’ll be ready to dive into Tyler’s deliciously decadent Scalloped Potato Gratin!
Scalloped Potato Gratin Ingredients:
- 1½ cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, plus more for garnish
- 2 garlic cloves, chopped
- ½ teaspoon freshly grounded nutmeg
- Salt
- Freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- ½ cup grated Parmesan, plus extra for broiling
