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Potato Gratin

Name: Potato Gratin
Yield: 6 servings
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)

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.

Source: Martha Stewart Living, January 2010

Servings

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.

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Reviews

266

How would you rate this recipe?

266

MS11760886

2 APR, 2018

This is my go to recipe for Potato Gratin. Comes out perfect every time. Always a crowd pleaser, and easy!
Reply
phoebereilly

1 JAN, 2018

I also added thyme. I thought it was rich and delicious.
Reply
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???
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