Apr 30

PNE Classic Recipe – Potatoes Gratin (Scalloped Potatoes)

Here’s another insider recipe from PNE Chef, Aaron Jeffs.

In the cool winter months another one of my childhood comfort foods that warms the insides is scalloped potatoes or a gratin. When I’m cooking at home I make Classic Scalloped Potatoes because that’s the kind my mom used to make. But here at the PNE, I make Gratin Dauphinois which is gluten free and a little more fool proof when catering large events.


Classic Scalloped Potatoes

With a nice hint of garlic, these potatoes are a delicious addition to any meal and are much lighter than those with a cream-laden gratin. To slice them easily, cut a little piece off the bottom of each potato to stabilize it on the cutting board (or use a V-Slicer or Mandolin Slicer). Serve with your favourite baked fish or chicken.


  • 1/4 cup (60 mL)  butter
  • 3 cloves garlic, minced
  • 1/4 cup (60 mL) all-purpose flour
  • 1 tsp (5 mL) chopped fresh thyme
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2-1/2 cups (625 mL) milk
  • 6 Yukon Gold potatoes, (about 2 lb/900 g)
  • 1 small onion, sliced


In saucepan, melt butter over medium heat; cook garlic, stirring for 1 minute. Add flour, thyme, salt and pepper; cook, stirring for 1 minute.

Gradually whisk in milk; cook whisking constantly until boiling and thickened, about 8 minutes.

Peel and thinly slice potatoes.

Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish;

Spread half of the onion over top.

Repeat layers.

Arrange remaining potatoes over top.

Pour sauce over top, using back of knife to ease sauce between layers.

Cover and bake in 350°F (180°C) oven for 1 hour.

Uncover and bake until lightly browned and potatoes are tender, about 30 minutes.

Let stand for 5 minutes before serving.


Gratin Dauphinois

This gluten free Scalloped Potato recipe is what we serve groups at the PNE.



  • 3 lbs (1360 g) waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
  • 3/4 cup (6 oz) gruyere cheese, grated
  • 1.5 cups (355 ml) double cream
  • salt
  • fresh ground black pepper
  • 2 -4 garlic cloves, peeled and crushed
  • 2 sprigs fresh thyme
  • 1/8 cup (30 ml) butter
  • cheese, for topping (optional)


Preheat the oven to 300°F (150°C)

Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal – the potatoes tend not to catch), and grease it will with some of the butter.

Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.

Sprinkle cheese on the top of the last layer.

Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.

Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.

Serve bubbling hot as a main meal or as an accompaniment.


Root Vegetable Gratin


  • 3 cloves garlic, minced
  • 3 large shallots, sliced thin
  • 1/2 cup (118 ml) shredded Parmesan or your choice or cheese
  • 1 cup (237 ml) heavy cream
  • 1/4 cup (60 ml) fresh herbs (earthy herbs like parsley, thyme, rosemary and sage), chopped
  • 2 large carrots
  • 2 large beets- red &/or gold
  • 1 medium rutabaga
  • 2 medium white turnips
  • 6 sunchokes (if available)
  • 1 small celery root
  • 2 med parsnips
  • 2 russet potatoes
  • 1/3 cup (90 ml) mild goat cheese
  • *All vegetables to be peeled and sliced as thin as possible


Pre-heat oven to 400ºF (200°C). Spray casserole dish with non-stick spray or line entire dish with parchment paper.

*if wanting to remove from pan for pre-slicing parchment paper will help in the removal of the torte from dish.

Layer one variety of vegetable at a time in dish and between each layer sprinkle with garlic, shallots, Parmesan, cream, herbs, salt and pepper.

Continue to alternate vegetables until casserole dish is full.  Try alternating different colours of vegetables for the greatest effect.

Sprinkle goat cheese on top layer.

Cover very loosely with tin foil or parchment paper.

Bake for approx 50-60 minutes or until center of casserole feels tender by inserting fork.  A baking sheet can be placed under casserole dish just in case liquid escapes while baking. Remove from oven and let stand.

This gratin can be served directly from the pan. Garnish with fresh seasonal greens and serve with Quadra Island scallops (also delicious on its own).

Chef Notes:

Casserole can be cooked day before and chilled.  The root vegetable gratin can then be removed from dish, sliced and reheated as in photo.


This recipe can be adapted without using cream or cheese.  Substitute a non-salted vegetable stock in place of cream.

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