Classic Potato Gratin
Ingredients
-
unsalted butter — for baking dish
-
1 cup heavy cream
-
coarse salt
-
freshly ground pepper
-
2 pounds Yukon gold potatoes — peeled and thinly sliced into rounds
-
2 cups gruyere cheese — coarsely grated (about 6 ounces)
-
pinch nutmeg — freshly grated
Instructions
-
Preheat oven to 350 degrees. Butter a 9-inch square baking dish and set aside
-
Whisk together cream, 1 tsp salt, 1/4 tsp pepper, and the nutmeg in a small bowl, and set aside.
-
Toss potatoes, 1 tsp salt, and 1/4 tsp pepper in a large bowl.
-
Arrange one-third of potatoes in buttered dish, overlapping slices. Sprinkle with one-third of the cheese. Repeat two more times with remaining potatoes and cheese (end with a cheese layer). Pour reserved cream mixture over top layer. Gently shake dish back and forth to distribute evenly.
-
Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.
Notes:
Source: “Martha Stewart Living Magazine, October 2004”
Occasions :
-
New Years 2004/2005 at Winter Place
-
2015 Murder Mystery party at Wests
