Gruyere-Potato Gratin

Serves : 8

Comments: This recipe can be made up to a day ahead of time and reheated before serving, useful if you only have 1 oven like I do and you want to serve this alongside a beef tenderloin roast. The recipe comes from Food Network.

 

Ingredients:

  • 1 tablespoon unsalted butter for greasing pan
  • 3 tablespoons minced garlic
  • 2 1/4 pounds Russet or Yukon Gold potatoes, very thinly sliced (if you are a little over 2.25 pounds, no problem)
  • 1/2 pound gruyere, grated
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg

Instructions:

Preheat the oven to 375 degrees F.

Grease the bottom and sides of an 8 by 8 baking pan with butter. Place a little bit of the garlic in the bottom of the pan. Lay the potatoes in overlapping rows to cover the bottom of the pan. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.

Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with greased tin foil and bake for 1 1/2 hours. (Remove the foil from the top for the last 20 minutes to brown the top).

If serving immediately, let the gratin rest for 15 minutes before serving.

Otherwise, let potatoes come to room temperature and then reheated a 350 F oven for 20 to 30 minutes.