New This Month

Potato Gratin

264

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

Source: Martha Stewart Living, January 2010

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. 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. 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.

Reviews Add a comment

  • Cathy5124
    11 APR, 2015
    Very tasty. I added fresh thyme to the cream and added a middle layer of parmesan (and top of parmesan instead). With a doubled recipe, it needed an additional ~30 mins to soften the potatoes.
    Reply
  • 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/
    Reply
  • Carrie Satalino
    19 SEP, 2012
    sounds yummmy
    Reply
  • mamabearis
    2 SEP, 2012
    Out of this world!!!
    Reply
  • 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....
    Reply
  • 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.
    Reply
  • 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-cheese/
    Reply
  • getsalotkc
    19 MAY, 2010
    Does anyone know if this dish is cooked covered or uncovered???
    Reply
  • MS11402627
    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!
    Reply