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Potato Gratin

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

  • servings: 6

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Ingredients

  • 2 1/2 pounds Yukon Gold potatoes
  • 1 garlic clove, halved
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt and freshly ground pepper
  • 3 ounces Gruyere cheese, grated (1 cup)

Directions

  1. Step 1

    Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.

  2. Step 2

    Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

Source
Martha Stewart Living, January 2010

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Reviews (8)

  • Ruxandra Gourmandelle 12 Jun, 2013

    Love it! I'll make this for a party I'm going to this week. I made a similar recipe not so long ago, kind of a simple potato tart which follows the same principle as for this cute muffin tin appetizer. Here it is: http://gourmandelle.com/potato-and-cheese-tart-tarta-de-cartofi-cu-branza/

  • Carrie Satalino 19 Sep, 2012

    sounds yummmy

  • mamabearis 2 Sep, 2012

    Out of this world!!!

  • grizzli 30 Oct, 2011

    A perfectly DELICIOUS recipe... hard to please husband has declared! He'd like the topping a bit crispier... so reheating the leftovers, i'll leave it in a bit longer, i guess....

  • alwarrior 12 Jan, 2011

    Tasty potato side dish! The only change I made was different cheese toppings and somewhat thicker potato slices hence a longer baking time. Getsalot, I baked this dish uncovered.

  • MarthaandMeBlogger 12 Oct, 2010

    Really, really good. I was surprised at how good it was given how few ingredients it has. You can see my results here: http://marthaandme.wordpress.com/2010/04/08/warm-potato-salad-with-goat-...

  • getsalotkc 19 May, 2010

    Does anyone know if this dish is cooked covered or uncovered???

  • grazianolinda 29 Mar, 2010

    Delicious, best I have ever tasted. Didn't leave that overly full feeling so many potato casseroles do. We will be serving this at Easter and every chance we get!