I have tried many scalloped potato recipes in my time and never had any real success until this recipe. My mom wanted them for Christmas day, so I searched foodtv.com and found this recipe from Tyler Florence. Tyler never let me down before, so I thought I would give it a go. The end result was perfect. They weren't runny or clumpy, just creamy and tasty. The only thing I did differently was to top the gratin with mozzarella instead of Parmesan. My mom hates Parmesan, so I only used it on the inside layers and then gave it a good handful of mozzarella on top.
Scalloped Potato Gratin
1 1/2 cups heavy cream
Leaves from 1 sprig of fresh thyme
2 garlic cloves, chopped
1/2 tsp. ground nutmeg
2 lbs. russet potatoes, peeled and cut into 1/8-inch slices
Salt and freshly ground pepper
1/2 cup gated Parmesan, plus more for broiling
Preheat oven to 375.
In a saucepan, heat cream with thyme, garlic and nutmeg.
While cream is heating, butter a casserole dish. Place a layer of potato in overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered for 45 minutes. Sprinkle with more Parmesan and broil until cheese browns, about 5 minutes.