Salt and lavender scalloped potatoes is a fragrant twist on the classic French gratin, where creamy, thinly sliced potatoes are baked under a golden, cheesy crust. The culinary lavender adds a subtle floral note that pairs surprisingly well with the savory salt and rich cream, making it an elegant side dish for spring dinners or holiday feasts. This version uses a simple stovetop cream infusion to ensure the lavender flavor is present but never overpowering, and it bakes up tender and bubbling in about an hour.
Ingredients
- 3 lb (1.4 kg) Yukon Gold or russet potatoes, peeled and sliced 1/8-inch (3 mm) thick
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter, plus more for greasing the dish
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 1/2 tsp (9 g) fine sea salt, plus more for the cream
- 1 tsp (5 g) culinary lavender buds, plus extra for garnish
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 cups (170 g) grated Gruyère or sharp white cheddar cheese
- Fresh thyme sprigs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter.
- In a medium saucepan over medium heat, combine the heavy cream, milk, minced shallot, garlic, 1 1/2 tsp salt, and lavender buds. Bring to a gentle simmer, then remove from heat and let steep for 10 minutes. This infuses the cream with lavender without making it bitter.
- While the cream steeps, slice the potatoes using a mandoline or a sharp knife. Keep the slices in a bowl of cold water to prevent browning, then drain and pat dry before layering.
- Strain the infused cream through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids. Stir the black pepper into the strained cream.
- Layer one-third of the potato slices in the prepared dish, slightly overlapping. Pour about one-third of the cream mixture over the potatoes. Sprinkle with one-third of the grated cheese. Repeat with the remaining potatoes, cream, and cheese, finishing with a layer of cheese on top.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for 25–30 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife.
- Let the dish rest for 10 minutes before serving. Garnish with a few lavender buds and fresh thyme if desired.
Tips
- Use culinary lavender: Make sure your lavender is labeled culinary grade. Essential oil or decorative lavender may be treated with chemicals and will taste soapy.
- Slice evenly: A mandoline ensures uniform 1/8-inch slices, which cook evenly. If slicing by hand, try to keep them as thin and consistent as possible.
- Don’t skip the steeping: Steeping the lavender in hot cream for 10 minutes extracts the flavor gently. Boiling it can make the lavender bitter.
- Substitute the cheese: Gruyère is classic, but sharp cheddar, fontina, or even Parmesan work well. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.
Serving Suggestions
These scalloped potatoes are a wonderful side for roasted chicken, grilled lamb, or a juicy steak. They also shine alongside a simple green salad with lemon vinaigrette for a lighter meal. For a spring brunch, serve them with a frittata or poached eggs.
Variations
- Add herbs: Stir in 1 tablespoon of fresh chopped rosemary or thyme with the cream for an earthy counterpoint.
- Make it spicy: Add a pinch of cayenne pepper or red pepper flakes to the cream for a gentle heat.
- Vegan version: Use full-fat coconut milk or unsweetened oat cream instead of dairy, and a dairy-free cheese alternative. The texture will be slightly less creamy but still delicious.
- Root vegetable mix: Replace half the potatoes with thinly sliced parsnips or celery root for a more complex flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place portions in a 350°F (175°C) oven for 15–20 minutes, or until heated through. You can also microwave individual servings for 2–3 minutes, though the topping won’t stay as crisp. This dish can be assembled (without baking) a day ahead; cover and refrigerate, then add 15 minutes to the covered baking time.
Frequently Asked Questions
Can I use dried lavender from my garden? Yes, if it’s culinary grade and hasn’t been treated with pesticides. Wash and dry the buds thoroughly before using. However, the potency can vary; start with 1 teaspoon and taste the cream after steeping.
Do I need to peel the potatoes? No, you can leave the skin on for a more rustic dish. Just scrub them well. Yukon Gold skins are thin and tender; russet skins are thicker and might be better peeled.
Why did my cream curdle? Curdling can happen if the cream is overheated or if there’s too much acid. Make sure to simmer gently, not boil. Also, avoid adding lemon or vinegar to the cream. If it does curdle, the dish may look grainy but will still be safe to eat.
Can I make this in advance and freeze it? Yes, you can freeze the unbaked assembled dish for up to 2 months. Thaw in the refrigerator overnight, then bake as directed, adding 15–20 minutes to the covered time. The texture may be slightly softer after freezing.
What if I don’t have a mandoline? A sharp chef’s knife and a steady hand work fine. Aim for slices about the thickness of a coin. If some are thicker, they may need a few extra minutes of baking; test with a knife before removing the foil.
Is lavender safe to eat? Yes, culinary lavender is safe for most people in normal food amounts. However, it can cause allergic reactions in some individuals. If you’re sensitive to mint family plants, you might want to skip it or use a small amount.
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