Scalloped Potato Gratin
Published March 11, 2020
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup unsalted butter (½ stick), plus more for greasing the aluminum foil, at room temperature
- 3cups heavy cream
- ¼cup chopped fresh sage leaves
- 4fat garlic cloves, finely grated or minced
- ¼teaspoon freshly grated nutmeg
- 1½teaspoons fine sea salt, plus more as needed
- 5large eggs
- 4pounds russet potatoes (about 6 large or 8 medium)
- Freshly ground black pepper
- 2¼cups grated Gruyère (8½ ounces)
Nutritional analysis per serving (10 servings)
576 calories; 41 grams fat; 25 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 17 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees, and brush ¼ cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
- Step 2
In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
- Step 3
In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
- Step 4
Using a mandoline or a sharp knife, slice the potatoes into ⅛-inch-thick rounds.
- Step 5
Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with ¾ teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with ½ cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1¾ cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
- You can assemble the gratin up to 4 hours before baking. Store it, loosely covered, in the fridge. The gratin can also be baked 4 hours ahead, kept uncovered at room temperature, and then reheated in a 450-degree oven until the top is shiny. It’s not quite as gooey as when freshly baked, but it’s still quite good.
Private Notes
Comments
For 4 servings, this recipe works just fine if you cut the quantities in half and use a quarter sheet pan.
Substituting 2 cans of evaporated milk for the heavy cream works out well.
I love your idea for the vegetable combination! I think the issue is with the yukon golds and other vegetables, which are not starchy. Russets produce lots of starch which help thicken up the whole thing, whereas Yukon golds don't (which makes for better mashed potatoes and potato salads). I figured this out the hard way when I used them for a gratin Dauphinois that, despite a very long time in the oven, absorbed almost none of the milk - a problem I've never had using russets.
Made it exactly as written. Food processor for the potatoes. Did not peel. The garlic, sage and fresh nutmeg sang. Cut into 16 servings for 11 people and there was none left.
Pretty sure I must have followed a different recipe, since all the positive reviews do not reflect my experience. A bit too much like a Spanish frittata for my liking. And not a tasty one either. Definitely won’t be making this dish again. But each to their own, as the saying goes.
Delicious. Oatmilk, no cream, used.