Traditional Potato Gratin with Gruyère

soft butter, for buttering your dish

4 large russet potatoes

1 small to medium yellow onion, julienne (cut into thin strips)

2 minced garlic cloves

2 cups heavy cream

1 cup milk

2 cups grated gruyère cheese

kosher salt

freshly ground black pepper

nutmeg, freshly grated

Generously butter the bottom and sides of your baking dish.

Heat oven to 325˚F.

Warm the heavy cream and milk in a large pot, season with salt and pepper and a little freshly grated nutmeg. While the cream mixture heats, peel the potatoes.

Use a mandolin to thinly slice the potatoes into the warm cream mixture. Add the onions and garlic into the warm cream mixture.

Allow to warm-through on low heat for about 10 minutes. Remove from the heat and carefully begin layering the sliced potatoes and some of the onions into the baking dish. Season every layer with a little salt and pepper, then sprinkle with a little of the grated gruyère cheese. Continue layering the potatoes until they almost reach the top of the dish. Pour all of the milk mixture over the potatoes. Top with some gruyère cheese on the top.

Cover with aluminum foil and bake for about 65-75 minutes or until the potatoes are tender to a knife tip. Uncover the potatoes and continue baking until the top is golden brown.

Remove from the oven and allow to cool for 15-20 minutes before serving to help set the potatoes.

Copyright 2025 by WPLG Local10.com - All rights reserved.