Recipe courtesy of John Hogan
Show: The Best Of
Episode: Best of Chicago
Save Recipe Print
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Using a mandolin, thinly slice the potatoes into rounds, and then soak, rinse, and dry the potatoes. Coat the bottoms of 4 fluted (8-ounce) oval ramekins with 2 tablespoons butter and sprinkle the garlic evenly among the ramekins, and set aside.

In a medium bowl, whisk together the milk, cream, eggs, nutmeg, salt, and pepper. In the ramekins, layer the potatoes, Gruyere, and cream mixture. Press down lightly with hands to compress. Top each ramekin with tabs of butter and the Parmesan. Place the ramekins in a water bath and bake until tender and golden brown. Remove the ramekins from the water bath and let rest for 30 minutes before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Root Vegetable Au Gratin

Recipe courtesy of Sandra Lee

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Potato Gratin

Recipe courtesy of Janos Wilder

Sweet Potato Turnip Gratin

Recipe courtesy of Anne Burrell

Red Hawk Potato Gratin

Recipe courtesy of Aria Kagan

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.