Potato Gratin Layered with Gruyère, Garlic and Cream
I came across a version of this recipe in Andreas Viestad’s book “Kitchen of Light”. His version has rutabaga and parsnips that I think is wonderful but my kids prefer the potato only version. When ever we have guests coming over or are having a special dinner, I pull out this recipe and it is always a HIT!!!
4pounds of Russet potatoes, cleaned and rough areas peeled away
2teaspoons sea salt
1/2teaspoon fresh ground pepper
5cloves of garlic, crushed
1/2teaspoon grated nutmeg
3/4cup whole milk
2cups heavy cream
2cups grated Gruyère
Preheated oven to 325 degrees. Butter a 11” x 7” pan. Cut potatoes into 1/4 inch slices and place a layer on bottom of pan. Sprinkle with salt and pepper and 2 garlic cloves. Make another layer of potatoes and repeat with the salt, pepper and garlic. On the third layer add 1 cup of the cheese and spread. Keep repeating these layers until the pan is 3/4 full. Pour the cream, milk and nutmeg over top and bake in the oven for 1 hour. After one hour take out of oven and turn up the heat of the oven to 350 degrees. Cover the gratin with the remaining Gruyère cheese and put bake in oven for another 30 minutes or until golden on top.
Check out some of my other Vegetable Recipes