Potato Gruyere Au Gratin
I leave the peels on the potatoes but, of course that is your choice. You can substitute Swiss cheese for the Gruyere if you like. I prefer the Gruyere.
Picture is of unbaked sliced potatoes. I did not get a picture of this dish the last time I made it.
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- 2 lb
- potatoes, leave skins on or peel, and slice
- 6 oz
- gruyere cheese, shredded and divided
- sea salt and freshly ground black pepper to taste
- 1 c
- 1 c
- heavy cream
- 1/4 tsp
- nutmeg or more to taste
- green onions, finely sliced
1Preheat oven to 400 degrees.
Cook sliced potatoes in boiling water for about 5 minutes. Drain. Arrange 1/3 of the potatoes in a well buttered casserole dish. Sprinkle with 1/3 of cheese. Sprinkle with salt and pepper.
Repeat with second 1/3 of potatoes, second 1/3 of cheese, salt and pepper. Add a top layer of potatoes.
Set casserole aside.
2Stir together milk and cream in a medium saucepan. Heat just until mixture barely begins to boil. Remove from heat and whisk in nutmeg. Pour over potato mixture in casserole.
Sprinkle with remaining cheese.
3Bake, uncovered, for about 30 minutes or until potatoes are tender and top is lightly browned.
Garnish with chopped onion and serve hot.