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Scalloped Potato Gratin


1 ½ cups heavy cream

3 bay leaves

2 sprigs fresh thyme

4 garlic cloves, chopped

½ tsp nutmeg

Salt and ground black pepper

Grass-fed butter

2 pounds potatoes, peeled and sliced

½ cup grated parmesan cheese plus enough to cover the potatoes before baking.

½ cup shredded sharp cheddar cheese

½ medium sweet onion, chopped


Preheat oven to 400°.

In a saucepan, heat up the cream, bay leaves, thyme, garlic, and nutmeg. Season with salt and pepper. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices, parmesan, salt, and pepper and mix to evenly coat, reserving some of the cream to cover the bottom of the buttered casserole dish. Mix in the onions and cheddar cheese. Pour the potato mixture into the casserole dish and spread evenly for even baking. Top with parmesan and fresh thyme leaves.

Cover with aluminum foil, venting one corner, and bake for 40 minutes of until potatoes are tender when poked with a fork.

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