Gruyère Potato Gratin

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.

Yield: Makes 4 to 6 servings


  • 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


  1. 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.
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