CREAMY POTATO-GRUYERE GRATIN
This wonderfully rich and delicious potato gratin recipe is adapted from the Chez Max restaurant in Zurich, from "The Union Square Cafe Cookbook." This is the creamiest and richest potato gratin I have ever eaten!
Provided by Grace Lynn
Categories Potato
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter a 10-cup gratin dish.
- Rub the dish with both halves of the cut garlic clove.
- Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
- Peel the potatoes and slice them paper-thin on a mandoline.
- As you work, place the potato slices in the bowl with the cream and seasonings.
- Add the gruyere and combine thoroughly.
- Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
- Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
- Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.
Nutrition Facts : Calories 1068.9, Fat 89.1, SaturatedFat 54.6, Cholesterol 321.3, Sodium 968.4, Carbohydrate 42.8, Fiber 4.8, Sugar 2.1, Protein 28.2
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Ethan Lee
[email protected]This gratin is delicious, but it is very rich. I would recommend serving it with a green salad or a light soup.
Kainat Naat
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The gratin is creamy, cheesy, and flavorful. It's the perfect comfort food.
Nujhatul Mahi
[email protected]This gratin is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, dinner parties, and even just for my family on a weeknight.
Samantha Wilkins
[email protected]I'm not a big fan of Gruyère cheese, so I used a combination of cheddar and Parmesan instead. It was still really good!
Charice Blunt
[email protected]This gratin is a great way to use up leftover mashed potatoes. I added some chopped bacon and chives, and it was delicious.
Imran Kan Tigers
[email protected]Amazing! This is the best potato gratin I've ever had. The cheese was perfectly melted and the potatoes were cooked to perfection. I will definitely be making this again and again.
Angelina Simmons
[email protected]The gratin was easy to make, but it didn't turn out as creamy as I expected. I think I might have overcooked the potatoes.
Master AJ
[email protected]This gratin was a bit too rich for my taste, but it was still enjoyable. I think I would use less cheese next time.
Sheeza Jutt
[email protected]5 stars! This potato gratin is creamy, cheesy, and oh-so-satisfying. It's the perfect side dish for any occasion.
Sharon Whitehead
[email protected]Easy to make and absolutely delicious! I used a combination of Gruyère and Parmesan cheese, and it was perfect. The gratin was a hit with my family and friends.
Mokgadi Modisha
[email protected]Followed the recipe exactly and it turned out great! The flavors were well-balanced and the texture was creamy and smooth. Will definitely be making this again.
Heather sexton
[email protected]This creamy potato gratin with Gruyère cheese was an absolute delight! The potatoes were cooked to perfection, and the cheese was melted and gooey. I loved the crispy top layer. It was the perfect comfort food for a cold night.