I usually estimate ingredients here; it’s that easy. Also smells heavenly and tastes pretty good, too.

1 clove garlic
2 pounds of baking potatoes, peeled and sliced thinly
1 cup Gruyere cheese, grated
1 cup heavy cream
Salt and pepper to taste
Nutmeg, to taste (optional)

Preheat oven to 350 degrees. Slice garlic clove in half and rub it over the surface of a ceramic 9-by-13-inch baking pan. Layer half of the potatoes in the pan. Sprinkle with half of the cheese and half of the cream. Salt and pepper to taste. If you’re using nutmeg (it gives the gratin a little bit of nuttiness and depth), sprinkle very lightly over cheese. Add another layer of potatoes and repeat process using the rest of the ingredients.
Bake, uncovered, until the gratin is bubbling and the top is crisp and golden brown, about an hour. Serve immediately. Serves 6.

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