Ultimate Creamy Potato Gruyere Gratin

Creamy Potato-Gruyere Gratin Recipe

Overview

This Creamy Potato-Gruyere Gratin recipe is a luxurious dish adapted from the Chez Max restaurant in Zurich, originally featured in “The Union Square Cafe Cookbook.” It promises a rich, creamy texture with layers of thinly sliced Idaho potatoes enveloped in a velvety blend of heavy cream, gruyere cheese, and aromatic spices. Perfect for special occasions or as a comforting side dish, this gratin brings the flavors of Swiss cuisine right to your table.

• Total Time: 2 hours 45 minutes
• Prep Time: 45 minutes
• Cook Time: 2 hours
• Yield: Serves 4

Ingredients

• 1 tablespoon butter
• 1 clove garlic, halved
• 3 cups heavy cream
• 1/8 teaspoon nutmeg
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 4 large Idaho potatoes, peeled and thinly sliced
• 2 1/2 cups shredded gruyere cheese

Instructions

1. Preheat the Oven:

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   • Preheat your oven to 350°F (175°C).

2. Prepare the Gratin Dish:

   • Lightly butter a 10-cup gratin dish to prevent sticking.

3. Infuse with Garlic:

   • Rub the inside of the gratin dish with both halves of the halved garlic clove to impart a subtle garlic flavor.

4. Prepare the Cream Mixture:

   • In a mixing bowl, combine the heavy cream, nutmeg, kosher salt, white pepper, and cayenne pepper. Mix well to ensure the spices are evenly distributed throughout the cream.

5. Slice the Potatoes:

   • Using a mandoline slicer, thinly slice the peeled Idaho potatoes. Work directly over the bowl with the cream mixture to prevent discoloration.

6. Coat Potatoes with Cream:

   • As you slice, place the potato slices into the bowl with the cream mixture and gently toss to coat each slice thoroughly. This step ensures every slice is infused with the rich flavors of the cream and spices.

7. Add Gruyere Cheese:

   • Add the shredded gruyere cheese to the bowl with the coated potato slices. Mix gently to incorporate the cheese evenly.

8. Layer in the Gratin Dish:

   • Carefully transfer the potato-cheese mixture into the prepared gratin dish. Arrange the potato slices in an even layer, ensuring they are flat and level to promote even cooking.

9. Prepare the Bain-Marie:

   • Place the filled gratin dish inside a larger roasting pan. Fill the roasting pan with hot water, about three-quarters full, creating a water bath (bain-marie). This gentle cooking method ensures the gratin cooks evenly without drying out.

10. Bake the Gratin:

    • Carefully place the bain-marie in the center of the preheated oven. Bake for approximately 2 hours, or until the gratin is fully set and the top is beautifully golden brown.

11. Serve Warm:

    • Once baked, remove the gratin from the oven and let it rest for a few minutes before serving. This allows the flavors to meld together and ensures the gratin is easier to slice and serve.

Serving Suggestions

• This Creamy Potato-Gruyere Gratin pairs wonderfully with a fresh green salad dressed lightly with vinaigrette for a contrast in textures and flavors.
• Serve alongside roasted meats such as beef tenderloin or roasted chicken for a complete and satisfying meal.

Notes

• For a twist, consider adding a layer of thinly sliced onions between the potato layers to add depth to the flavors.
• Ensure the gratin is fully set by gently inserting a knife into the center; it should come out clean when the gratin is ready.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain its creamy texture.

Enjoy this indulgent Creamy Potato-Gruyere Gratin as a centerpiece at your next gathering or as a comforting treat for a cozy dinner at home!