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Potato and Gruyère Gratin


Serves 8 to 10

  • by from Fine Cooking
    Issue 120

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

  • 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

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x13-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.

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

Photo: Scott Phillips

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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