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Recipe

Potato and Gruyère Gratin

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 8 to 10

Nutmeg and garlic are a classic flavor combination in rich, creamy potato dishes like this one.

Ingredients

  • 1 oz. (2 Tbs.) unsalted butter; more at room temperature for the dish
  • 2 cups whole milk
  • 1-1/2 cups heavy cream
  • 2 tsp. lightly packed freshly grated nutmeg
  • 6 large garlic cloves, peeled and sliced
  • 2 cups coarse fresh white breadcrumbs from a country-style loaf
  • 4 oz. Gruyère, coarsely grated (1 cup)
  • 3 lb. medium Yukon Gold potatoes (about 8), sliced 1/8 inch thick
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 75
      Sodium (mg): 630
      Carbohydrates (g): 34
      Fiber (g): 3
      Protein (g): 9

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×13-inch (or similar) baking dish.
  • In a 5-quart pot, bring the milk, cream, nutmeg, and garlic to a boil over medium-high heat. Reduce the heat to medium low and simmer 5 minutes, stirring occasionally, to infuse.
  • Meanwhile, melt the butter and pour into a medium bowl. Add the breadcrumbs and Gruyère and toss.
  • Stir the potatoes, 1-1/2 Tbs. salt, and 1/2 tsp. pepper into the milk mixture, raise the heat to medium high, and return just to a boil. Carefully transfer the potato mixture to the prepared dish and spread out evenly. Scatter the breadcrumb mixture over the top and bake until the potatoes are tender when pierced with a fork, and the breadcrumbs are golden-brown, about 45 minutes.
  • Let rest 15 minutes before serving.
  • For a sweeter gratin, substitute sweet potatoes for half of the potatoes.
  • Instead of infusing the cream with nutmeg and garlic, whisk in 1 to 2 Tbs. of adobo (from a can of chipotles in adobo) for a little heat.
  • Make it extra cheesy: Put half of the potato mixture in the casserole dish, then add an extra cup of Gruyère before adding the rest of the potatoes and the topping.

Reviews

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Reviews

  • HaydnR | 01/08/2017

    The flavor was nice but there was too much liquid for my liking. I think the milk and cream quantities could be reduced. I'd also mix the cheese with the potato instead of the breadcrumbs. Interestingly I couldn't find this recipe in issue 120 although there were a few other gratin recipes in that issue.

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