Cheesy Scalloped Potato Gratin Recipe

Ingredients:
500 mL (2 cups) 35% cream
500 mL (2 cups) milk
2 medium shallots
2 garlic cloves
15 mL (1 Tbsp) coarse salt
5 mL (1 tsp) fresh ground black pepper
3-4 sprigs of thyme leaves
Grated nutmeg to taste
2Kg (4 pounds) russet potatoes, very thinly sliced
Cheese(s) of you choice… as much as you want

Method:
Preheat oven to 180ºC (350°F).
In a pot over low heat, gently simmer cream, milk, shallots, garlic, salt, pepper, nutmeg, and thyme.
Cook and steep until shallots are soft, and the milk is infused with flavour; about 20 minutes.
Use a stick blender or blender to make a smooth liquid.Grate the cheese(s) of your choice.
Pour a little bit of milk mixture into the bottom of an 11×9 baking dish.
Arrange potato slices in layers, alternating with cheese.
Pour milk mixture over potatoes as you go.
Last layer should be cheese.
Cover and bake until tender and creamy, 60–75 minutes.
Take cover off for the last 15 minutes.

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35 Comments

Glen & Friends Cooking · April 21, 2019 at 6:56 am

Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please click that share button and share with your friends on Reddit, Twitter, and Facebook.
^^^^Full recipe in the info section below the video.^^^^

sennest · April 21, 2019 at 6:56 am

A totally mad culinary genius!😎👍👍 thank you

ThinSteve · April 21, 2019 at 6:56 am

OH MY GOD THE PENNY JUST DROPPED. Weeee're the friends. Us, the subscribers. We're Glen's friends. What a happy feeling.

Zach Crowell · April 21, 2019 at 6:56 am

What brand is your baking dish? I love it!

Meruem · April 21, 2019 at 6:56 am

You have so many great videos and lots of old ones I still need to watch!! Great quality content, I'm glad YouTube recommended your videos to me all the way over here in Germany!

Austin Johnson · April 21, 2019 at 6:56 am

These videos are so simple, informative, and fast. I’ve been binge watching for the past couple days and I’m a fan

Mark Morris · April 21, 2019 at 6:56 am

Enjoy your vids. Learning a lot about cooking. What brand of pots are you using?

Richard Mcgraw · April 21, 2019 at 6:56 am

Glen you deserve way more subscribers I love watch your videos so relaxing and blast from the past experience keep doing what makes you 😊

John Gordon · April 21, 2019 at 6:56 am

As always, a fantastic looking dish. You and your wife are always a pleasure to watch. cheers.

Jesse Greco · April 21, 2019 at 6:56 am

Hey glen! Im on the keto diet, and I was wondering if you could do something keto friendly! Love your channel!

BillBillBill Bill · April 21, 2019 at 6:56 am

I wonder how many people outside of Canada were blown away by the bagged milk. Hahaha

Kenny Roberts · April 21, 2019 at 6:57 am

I like adding spinach and red bell peppers and caramelised onions and lardon to this. I use brie, sharp cheddar, swiss, and fontina cheese in mine. There's so many variations on this dish.

An Actual Jojo Reference · April 21, 2019 at 6:57 am

Hey Glen, really love your videos. They're edited wonderfully, straight to the point, and I appreciate how you leave the cooking/cutting noises in without covering them with music. I love listening to you talk, too. Your approach to food is awesome, like with your cheese example and if you like something put it in. I've been binge watching your videos for like 2 days now! Thanks for the videos!!!

Reza Rahman · April 21, 2019 at 6:57 am

Bagged Milk

Bagged Milk

Birgit Apitius · April 21, 2019 at 6:57 am

I love your creative riffs on classic recipes. I would love to see a low carb version of this recipe using caulflower.

Chris Nichols · April 21, 2019 at 6:57 am

After watching many of your videos over the last week, I've come to the conclusion that I would like to move into your house. I'm old enough that I can take care of myself and will never be intrusive, but I will require the foods of which you craft.

Paul F · April 21, 2019 at 6:57 am

Your Gratin looks Great. I learned to make scalloped potatoes and gratins in so many variations in cooking class in the 80s and this is one of my favorite ways. Layers of potatoes, cheese and sauce but without the bread crumb topping. Also, I made your Depression Era Meat Loaf Recipe this Saturday afternoon and it definitely reminded me of mom's recipe 🙂 Makes really good sandwiches.

Ian Colquhoun · April 21, 2019 at 6:57 am

For me, scalloped potatoes HAVE to include thinly sliced onions, layered in with the potatoes.

Terror Van · April 21, 2019 at 6:57 am

Nice! I've always gone the can of soup route when making a scallop potato. I layer potato, black pepper, raw onion, cream of mushroom + milk mixture. Add milk/cream on top to make sure its sufficiently wet inside. Then a cheddar situation on top for the last 20 minutes or so.

You're so right about it being more about the method than the recipe. Great video!

DrummerlovesBookworm · April 21, 2019 at 6:57 am

The flavor of my mother’s recipe that I remember, love, and find comforting comes from Carnation canned milk. 😍😍 ….usually with diced ham, so it was ALWAYS on the menu the week after Easter as one of the use-up-the-giant bone-in ham leftovers. Ham sandwich spread. Ham and cheese omelettes. Ham sandwiches. And Senate Navy Bean soup made from the bone.

XOjennyinseattle

crtx · April 21, 2019 at 6:57 am

underrated channel

4themotherload · April 21, 2019 at 6:57 am

Love your recipes, very happy new subscriber. Ware have I seen your wife before?
All the best and happy Easter!

Kabcr1 · April 21, 2019 at 6:57 am

I can't believe I only recently discovered you. Your videos are fantastic, from the smooth editing to the easy instructions and casual setting.

I know how to make these but it's fun seeing your take on it regardless.

Kelvin's Kitchen · April 21, 2019 at 6:57 am

Delicious scalloped potato recipe

Jan Verschueren · April 21, 2019 at 6:57 am

This version would be a Gratin Savoyard and, yeah, traditionally you'd put French gruyère in that. I actually use comté, because the Swiss have the gruyère market cornered in most shops over here (and it's cheaper).
I'm not sure about putting the sjalots and garlic in whole. I usually dice the sjalots between fine and medium, sweat them on low heat in some butter, then crush the garlic into that with a garlic press and sift the milk/cream mixture when it's hot.

Bob Riemersma · April 21, 2019 at 6:57 am

Mmm, ham and pineapple variation!

BrentonDrabsch · April 21, 2019 at 6:57 am

In Australia we just call it a “Potato bake” 👍🏻

Van T · April 21, 2019 at 6:57 am

I love how well organized your playlists are! Thanks for the great videos.

I drink steak · April 21, 2019 at 6:57 am

This actually brings back so many memories, I remember my mother used to make a meal like this.

Rueders Culinary Institute · April 21, 2019 at 6:57 am

Potato Gratin is certainly a favorite! Nice recipe!

Lewis Maddock · April 21, 2019 at 6:57 am

I love how you just say "Welcome friends" and I feel so welcome that I voice out: "Oh, thank you Glen!! It's nice to be back."

mighty mouse · April 21, 2019 at 6:57 am

I'm watching this at 2.30am I'm now starving 🤦

Burstahh · April 21, 2019 at 6:57 am

I've been benging your channel unhealthily since YouTube put it in my recommendation 3 days ago. Love the videos 😁

Flannibal Lecter · April 21, 2019 at 6:57 am

From french speaking Louisiana, loved the au gratin pronunciation. Use whatever cheese you like is great life advice lol. Will try this with my own twist.

Henrik Olsson · April 21, 2019 at 6:57 am

the only thing i would change is to let dish sit in the fridge for a couple of hours before putting it in the oven as the potatoes will start to leech out some to the starch making for a firmer sticker sauce.

one great thing with doing this is you match that by doing sous vide steak you have a lot of flexability of when dinner can be done and your guests are sure to love it. it is very much a impossible to fail dinner.

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