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Gratin: Gruyere Potato Gratin

Source of Recipe

Gourmet Magazine


List of Ingredients

2 pounds Yukon gold potatoes
1 1/2 cups coarse grated Gruyere cheese
1 cup milk, heated just to boiling
1 cup heavy cream, heated just to boiling
fresh grated nutmeg
salt and pepper to taste


Recipe

Preheat oven to 400ºF 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. Yield: 4 servings