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Classic Potato Gratin

A classic gratin, with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream, and seasonings.

  • Servings: 8

Source: Martha Stewart Living, October 2004


  • Unsalted butter, for baking dish
  • 1 cup heavy cream
  • Coarse salt and freshly ground pepper
  • Pinch of freshly grated nutmeg
  • 2 pounds Yukon gold potatoes, peeled and thinly sliced into rounds
  • 2 cups coarsely grated Gruyère cheese (about 6 ounces)


  1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and set aside.

  2. Whisk together cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

  3. Arrange one-third of potatoes in buttered dish, overlapping slices. Sprinkle with one-third of the cheese. Repeat two more times with remaining potatoes and cheese (end with a cheese layer). Pour reserved cream mixture over top layer. Gently shake dish back and forth to distribute evenly.

  4. Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.

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