Classic Potato Gratin

Classic Potato Gratin
Photo by Scott Phillips


  • 1 tsp. kosher salt
  • 2 lb. Yukon Gold or russet potatoes, peeled
  • Generous pinch of freshly grated nutmeg
  • ¾ cup finely shredded Gruyère, Emmental, or Comté
  • 1/8 tsp. freshly ground black pepper
  • 2 cloves garlic, peeled and smashed
  • 3 cups whipping or heavy cream

Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker). Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, ...

View full recipe at Fine Cooking


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