You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Potato Gratin (Serves 6-8) by


3 tablespoons butter, plus butter for greasing baking dish
1 clove garlic, halved
6 medium potatoes, peeled and sliced (about 5 cups)
1 1/2 cup heavy cream
1 cup Gruyere, grated
1 cup Parmigiano Reggiano, finely grated
1 cup low-sodium chicken stock
3 tablespoons flour
1 teaspoon nutmeg
salt and freshly ground pepper, to taste


Preheat oven to 375º F and grease baking dish with butter. Take halved garlic and rub it around the baking dish.
In a large saucepan, melt your butter and add in flour, nutmeg, salt and pepper. You should have a paste-like sauce.
Slowly pour in heavy cream and chicken stock. Bring to a boil then reduce to a simmer. Take off heat and stir in Gruyere until melted.
Arrange potatoes in layers in your baking dish, adding salt and pepper between layers. Pour sauce over the potatoes so that they’re evenly covered. Sprinkle Parmesan over the top.
Place in oven and bake for 45-60 minutes, or until potatoes are tender and the top is golden and crispy.

Back to Top