The Lazy Way to Make a Potato Gratin (Scalloped Potatoes)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 12
Ingredients
  • 6 large russet potatoes, peeled
  • 1½ to 2 cups heavy cream (see Notes)
  • 2 tablespoons minced fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 ounces Gruyere cheese, grated
Instructions
  1. Thinly slice the potatoes using a mandoline or chef's knife. Hold sliced potatoes in a large bowl of cold water while you work to keep them from browning. When all of the potatoes are sliced, drain them and pat them dry. Return to the bowl and add cream, thyme, salt, and pepper and toss to coat all of the potatoes with some cream. (Your hands work best for this step.)
  2. Spray a 9 x 13 glass baking dish with cooking spray and pour the potatoes into the dish, spreading into an even layer and pressing down to remove any air pockets. Top with the cheese (and an extra sprinkling of thyme if you like) and cover with foil you have sprayed with cooking spray (to prevent sticking). Bake at 375 degrees until the cream has thickened and the potatoes are cooked through, about 60-90 minutes, removing the the foil for the last 15 minutes of cooking to brown the top slightly. Let stand for 10-15 minutes before slicing and serving.
Notes
You don't want too much heavy cream in your dish or it will never cook up and thicken. Better to toss the potatoes with the smaller amount of cream and drizzle a little more over the top if needed than to douse them in cream. Once the layers of potato are pressed into the baking dish, the cream should not come more than ⅓ of the way up the side of the dish - if you have too much cream, pour a bit off before baking.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/11/the-lazy-way-to-make-a-potato-gratin-scalloped-potatoes/