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Potatoes au Gratin with Gruyere and Nutmeg

This image courtesy of Joseph DeLeo

Also known as scalloped potatoes, potatoes au gratin is simply thinly sliced potatoes layered with cheese and milk and baked until tender, golden, and delicious. I use a combination of sweet potatoes and waxy potatoes, but you can use just one or the other.

NotesWaxy potatoes are the smaller round potatoes with yellow or red skin. They are lower in starch than the oblong gray-brown russet potatoes and are perfect for this dish because they bake up creamy and tender. • Nutmeg is a traditional spice used in combination with cheese or cream sauces and is the perfect complement to potatoes au gratin. Just remember, a little goes a long way, so use it sparingly. Always grate your nutmeg fresh for best flavor (you can use a microplane).

8 servings

CostInexpensive

Easy

Total Timeunder 2 hours

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentmandoline

Mealdinner

Type of Dishgratin

Ingredients

  • 2½ pounds (1138 g) potatoes
  • Salt and pepper to taste
  • Freshly grated nutmeg to taste
  • 6 ounces (168 g) gruyere cheese, grated
  • 1¼ cups (295 ml) milk

Instructions

  1. Preheat the oven to 350°F (180°C, or gas mark 4). Grease a 9 x 9-inch (23 x 23-cm) baking dish.

  2. Peel and slice the potatoes into ¼-inch (6-mm) slices. A mandolin or slicer attachment on your food processor will make quick work of the slicing.

  3. Place one layer of potatoes in the dish and season with a sprinkle of salt, pepper, and nutmeg, then some of the Gruyere cheese. Repeat until all of the potatoes are used up. When you get to the last layer of potato, season with salt, pepper, and nutmeg, then pour in the milk. Press down on the potato slices until you see the milk rise up along the edges of the baking dish to evenly distribute the milk. Top with the remaining Gruyere, cover tightly with foil, and bake for 1 hour. Remove the foil and bake for another 15 minutes, or until the top is golden and the edges bubble.

  4. Let cool slightly before slicing and serving.

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