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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



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How would you rate this recipe?
  • 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.
  • 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:
  • 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:
  • getsalotkc
    19 MAY, 2010
    Does anyone know if this dish is cooked covered or uncovered???
  • 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!

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