Scalloped Potato Gratin Recipe

Can you believe Christmas is less than a week away? I don’t know about your kids, but mine are giving me the official countdown! My son came bounding into the living room yesterday and said, “Just think! This time a week from now, this room will be filled with torn wrapping paper!” Yep, I cannot wait to be cleaning that up! But, the countdown means I too have just a few days left to get all my errands and to-do list checked off. I have a few more side dishes to tweak before the big family dinner on Friday. My family has asked me to make my Scalloped Potato Gratin Recipe for our Christmas dinner. For the sake of taking photos for this post, they have agreed to suffer through me making it twice in a week!

Scalloped Potato Gratin Recipe

This Scalloped Potato Gratin Recipe is a family favorite for our holiday meals. I bet it becomes one in your too!

I love this recipe because it is so much cheaper and tastes so much better than the boxed version. I made the packaged Scalloped Potatoes for years before I came across a recipe that was just as easy and had a silky texture and rich flavor. This is seriously one of the best side dishes you can make for any meal. This is a favorite for Easter Sunday, Mother’s Day, and for church pot luck meals. I get asked for this Scalloped Potato Gratin Recipe over and over at my church functions. I think my women’s group knows it by heart at this point!

Scalloped Potato Gratin Recipe

Now, I made this recipe with russet baking potatoes and heavy cream. You can make it with any type potato you like. I have actually made this with sweet potatoes and made it into a casserole and topped it with the mini marshmallows for the kids. If you like, you can always use any flavor of shredded cheese you like. My husband loves a Vermont sharp cheddar with gold potatoes. I would encourage you to experiment with different cheeses and potatoes and make it your own!

Scalloped Potato Gratin Recipe solo

Scalloped Potato Gratin Recipe

Ingredients

  • 2 pounds potatoes (any type works fine), peeled and cut into 1/8-inch-thick slices
  • 1 1/2 cups heavy cream
  • 1 Tsp. fresh thyme
  • 2 Tbsp. fresh garlic
  • 1/2 teaspoon nutmeg
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a saucepan, heat up the cream, thyme, garlic, nutmeg and salt and pepper to season.
  3. Pour the heated cream into a large bowl. Add the potato slices and mix until coated. Add the Parmesan and add a pinch of salt and pepper to season. Mix to gently until well combined. Pour into a greased casserole dish. Make sure the potatoes are leveled out to avoid uneven cooking. Loosely cover with aluminum foil and bake for 40 minutes.
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