Cheesy Scalloped Potato Gratin

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Jul. 22, 2019

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35% cream 500 Milliliter (about 2 cups)
Milk 500 Milliliter (about 2 cups)
Shallots 2 Medium
Garlic 2 Clove (10 gm)
Coarse salt 15 Milliliter (1 Tbsp)
Freshly ground black pepper 5 Milliliter (1 tsp)
Thymes leaves 1 Tablespoon
Grated nutmeg To Taste
Russet potatoes 2 Kilogram , thinly sliced
Grated cheese 2 Cup (32 tbs)



1. Preheat oven to 180ºC (350°F).


2. In a pot over low heat, gently simmer cream, milk, shallots, garlic, salt, pepper, nutmeg, and thyme.

3. Cook and steep until shallots are soft, and the milk is infused with flavour; about 20 minutes.

4. Use a stick blender or blender to make a smooth liquid.Grate the cheese(s) of your choice.

5. Pour a little bit of milk mixture into the bottom of an 11x9 baking dish.

6. Arrange potato slices in layers, alternating with cheese.

7. Pour milk mixture over potatoes as you go.

8. Last layer should be cheese.

9. Cover and bake until tender and creamy, 60–75 minutes.

10. Take cover off for the last 15 minutes.


11. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 8