Food & Cooking Recipes Main Dish Recipes Casserole Recipes Classic Potato Gratin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 21, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 A classic gratin, with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream, and seasonings. Ingredients 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) Directions Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and set aside. 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. 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. Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving. Rate it Print