Classic Potato Gratin

Name: Classic Potato Gratin
Yield: serves 6 to 8
Ingredients: Unsalted butter, for the baking dish; 1 cup heavy cream; Coarse salt and freshly ground pepper; Pinch of freshly grated nutmeg; 2 pounds Yukon Gold potatoes, peeled and thinly sliced into rounds; 2 cups coarsely grated Gruyère cheese (about 6 ounces)

January 26, 2012

Recipe information

Yield
serves 6 to 8

Ingredients

Unsalted butter, for the baking dish

cup heavy cream

Coarse salt and freshly ground pepper

Pinch of freshly grated nutmeg

pounds Yukon Gold potatoes, peeled and thinly sliced into rounds

cups coarsely grated Gruyère cheese (about 6 ounces)

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Preparation

Step 1
Preheat the oven to 350°F. Butter a 9-inch-square baking dish, and set aside.
Step 2
Whisk together the cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss the potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Step 3
Arrange one-third of the potatoes in the buttered dish, overlapping the slices. Sprinkle with one-third of the cheese. Repeat two more times with the remaining potatoes and cheese (end with a cheese layer). Pour the reserved cream mixture over the top layer. Gently shake the dish back and forth to distribute evenly.
Step 4
Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes