Gruyere Potato Gratin

4 servings
  • 2 pounds Yukon gold potatoes
  • 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
  • 1 cup milk, heated just to boiling
  • 1 cup heavy cream, heated just to boiling
  • Freshly grated nutmeg
  • Salt and pepper, to taste
  • Preheat oven to 400 degrees and butter a 3-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.

  • In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/2 cup Gruyere and salt and peppers to taste.

  • Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Gruyere Potato Gratin