Ingredients
- 4 Idaho potatoes
- 2 tablespoons butter, plus 1 1/2 ounces butter
- 1 clove garlic, minced
- 1 cup milk
- 1 cup heavy cream
- 3 eggs
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup finely grated Gruyere
- 1/2 cup finely grated Parmesan
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By catjot_2148593
Atlanta, GA
on February 15, 2010
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I made this for a dinner party and got rave reviews. Based on previous comments, I parboiled the potatoe slices first and left out the nutmeg. I ws able to slice the potatoes thin enough without a mandoline. I will make this again.
By k88keys
W Covina, CA
on June 13, 2008
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The recipe sounded really good on paper...but didn't work very well for me. I don't have a mandoline, so I couldn't slice the potatoes thin enough I think, so they didn't get as tender as I would have liked even though I baked them a long time. And the whole dish came out very eggy. The nutmeg was a little on the strong side, too. I won't be making this again.
By thinkc
austin, TX
on October 16, 2007
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These potatoes get raves every time I serve them. The gruyere really adds something, and they are very rich and creamy. I highly recommend this recipe.
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