Potato Gratin
Layers of thinly sliced potatoes are enveloped in a creamy mixture of heavy cream, eggs, and warm spices, creating a delectable dish that is perfect for any occasion. Topped with gooey Gruyère cheese and a sprinkle of fresh parsley, this potato gratin is baked to golden perfection, offering a comforting and satisfying side dish that will impress your guests.
— Constant Cookbook
Ingredients
- 2 cups heavy cream
- 2 eggs
- 1 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. freshly grated nutmeg
- 6 large russet potatoes, peeled and cut
- crosswise into 1/16-inch-thick slices
- 4 oz. Gruyère cheese, shredded
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.
- In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.
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