Food & Cooking Recipes Main Dish Recipes Casserole Recipes Perfect Potato Gratin 3.5 (69) 1 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 Prep Time: 25 mins Total Time: 1 hr 40 mins Servings: 12 To save time when making this elegant potato gratin, use a mandoline or a food processor with slicing disk to cut the potatoes. Ingredients 1 garlic clove, smashed Butter, room temperature, for baking dish 3 pounds russet potatoes, peeled and sliced ⅛ inch thick 2 ½ cups heavy cream Coarse salt and ground pepper Ground nutmeg Directions Preheat oven to 375 degrees. Rub a 2-quart baking dish with garlic, then lightly butter. Layer potatoes in dish, overlapping slightly. In a medium saucepan, combine cream, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and pinch of nutmeg; bring to a simmer. Pour enough cream mixture into dish to just cover potatoes; cover dish with foil. Bake until potatoes are tender when pierced with a paring knife, 40 to 45 minutes. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 minutes before serving. Cook's Notes Try one of these variations: Place browned bacon or sauteed mushrooms between potato layers, top with Gruyere cheese after removing foil, or add fresh thyme leaves to cream mixture. Rate it Print