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a small square baking dish of upright overlapping potato slices in snug rows with crisp golden ridges, melted pale Gruyere and thick cream visible low between the slices, with no ham, orange cheddar, breadcrumbs or garnish
Andre Lewis

Potato Gratin With Gruyere

Stand the potato slices on edge for a Gruyere gratin with crisp ridges above a creamy lower half. The arrangement takes a few minutes, but it changes the bite enough to be worth doing when you already have the oven on. Toss the slices with the seasoned cream before stacking them so the cheese and garlic reach between the layers. Foil protects the middle while the potatoes soften, then the uncovered finish browns the exposed edges. Check several spots with a thin knife instead of judging by the top alone; a golden ridge can sit over a firm slice, and the gratin needs to be tender all the way down.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs medium Yukon Gold potatoes about 2 inches wide, scrubbed
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 5 oz Gruyere finely grated and divided
  • 1 tbsp Dijon mustard
  • 1 garlic clove finely grated
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 375°F and butter a 9-inch square 2-quart baking dish. Mix cream, milk, 4 ounces Gruyere, Dijon, garlic, salt, pepper and nutmeg in a large bowl.
  2. Slice potatoes evenly 1/8 inch thick without rinsing afterward. Turn through the cream mixture until coated on both sides.
  3. Gather small stacks and stand them upright on their edges in snug rows in the dish, with the curved tops exposed. Pour all remaining cream mixture evenly over and between the rows.
  4. Cover tightly with foil and bake for 50 minutes. Uncover, scatter remaining Gruyere over the ridges and bake for 25 to 30 minutes more until the exposed edges are golden and a thin knife passes easily through several places in the center.
  5. Rest for 15 minutes so the cream settles around the layers, then lift portions with a broad spoon or spatula.