Creamy Potato-Gruyere Gratin

⏱ 165 mins 🍽 4-6 serving(s) 🏷 Potato

This rich and delicious potato gratin is wonderfully creamy. Adapted from a Zurich restaurant, it features thinly sliced potatoes layered with Gruyere cheese in a seasoned cream mixture. The dish is baked in a water bath, or bain-marie, for two hours until beautifully golden and set. It serves four to six people and takes about 165 minutes to prepare and cook.

Creamy Potato-Gruyere Gratin

Ingredients

  • 1 teaspoon butter
  • 1 clove garlic, peeled and split in half
  • 3 cups heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons kosher salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne
  • 4 medium idaho potatoes (2 pounds)
  • 2 1/2 cups finely grated gruyere cheese (1/2 pound)

Method

  1. Heat your oven to 350 degrees F.
  2. Use butter to lightly grease a 10-cup gratin dish.
  3. Take the split garlic clove and rub it all over the inside of the buttered dish.
  4. In a bowl, mix together the heavy cream, grated nutmeg, kosher salt, white pepper, and cayenne.
  5. Peel the potatoes and use a mandoline to slice them very thinly, like paper.
  6. Immediately place the sliced potatoes into the bowl with the seasoned cream.
  7. Stir in the finely grated Gruyere cheese until everything is well combined.
  8. Transfer the entire potato and cheese mixture into the prepared dish, arranging the slices so they lie flat and level.
  9. Set the gratin dish inside a roasting pan. Pour hot water into the roasting pan until it is three quarters full to create a bain-marie.
  10. Put the bain-marie into the centre of the oven. Bake for 2 hours, until the top is golden and the gratin is fully set.

Nutrition (per serving)

Sodium968400 mg

Recipe details

CategoryPotato
Authorglynn117