Gruyère Potato Gratin

Gooseberry Patch
Gruyere Potato GratinRecipe
Savory Gruyère cheese meets layers upon layers of potato to form one delectable side dish. The milk, and cream give them an ooey-gooey texture that is melt-in-your-mouth good.
Makes 4 to 6 servings


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2 pounds Yukon Gold potatoes, peeled, sliced and divided
1 6-oz. pkg. Gruyère cheese, coarsely shredded and divided
salt and pepper
1 cup milk
1 cup whipping cream
nutmeg to taste
Garnish: thinly sliced green onion


Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside. Combine milk and cream in a heavy saucepan; heat just to boiling. Whisk in nutmeg; pour over potatoes. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes, or until golden and potatoes are tender. Garnish with green onion.

Created date

November 2012