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Potato Gratin

While potato gratin might seem like a fussy dish, this recipe makes it totally simple. First of all, the food processor does the hard work of shredding the cheese and slicing the potatoes. You don’t even need to clean the work bowl in between. Then, I start the gratin on the stove top—it’s a technique I learned in cooking school. The whole thing is then dumped into a baking dish. It’s baked until browned, bubbly, and absolutely irresistible.


  • Butter, for the baking dish
  • 4 oz. Gruyère or Comté cheese
  • 4 medium Yukon gold potatoes (about 2 lb.), peeled
  • 1-1/2 cups half-and-half
  • 1 large garlic clove, grated on a microplane
  • Pinch freshly grated nutmeg
  • Kosher salt


  • Preheat the oven to 400 ̊F. Butter an 8-by-8-inch baking dish
  • Fit the food processor with the shredding disc. Push the cheese through the feed tube to shred. Transfer to a small bowl.
  • Refit the processor with the slicing disc (no need to wash). Push the potatoes through the feed tube to slice.
  • Transfer the potatoes to a medium saucepan. Add the half-and-half, garlic, and nutmeg. Season generously with salt, and stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring with a rubber spatula often, until the half- and-half has reduced and richly coats the potatoes, about 8 minutes.
  • Transfer the mixture to the baking dish, and smooth out the top. Sprinkle the shredded cheese evenly over the potatoes. Bake for 30 to 35 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown. Let sit for 5 to 10 minutes before serving.

Excerpted from The Food Processor Family Cookbook by Nicki Sizemore (Sonoma Press).


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