Description
This dish may be on the heartier side but we don’t care! It’s so tasty and can accompany almost anything. The delicate flavor of marjoram is truly what sets this gratin apart.
Ingredients
Scale
- 1 cup freshly grated parmesan cheese
- 2 tbsp. dried MarnaMaria Marjoram
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. garlic powder
- 1/4 tsp. nutmeg
- 3 lbs. potatoes, thinly sliced
- 2.5 cups heavy cream
- 3/4 cups water
Instructions
- Preheat oven to 350ºF.
- In a small bowl, combine the parmesan cheese, marjoram, salt, pepper, garlic powder and nutmeg.
- In a medium prepared baking dish, arrange a single layer of potatoes.
- Sprinkle an even layer of the parmesan cheese mixture evenly over the potatoes.
- Repeat the previous step with another layer of potatoes and then the cheese mixture until you have used all the potatoes. Be sure to end with potato slices and save enough of the parmesan mixture for one last layer.
- In a separate bowl, combine the heavy cream and the water. Stir and gently pour over the potatoes.
- Sprinkle the remaining parmesan mixture over the final layer of potatoes for a crunchy top layer.
- Bake, covered with foil for 1.5 hours. Remove the foil and allow it to finish cooking for 30 more minutes or until the potatoes are fork tender.
Keywords: French, Gratin, Potatoes, Marjoram, Scalloped