Recipe by Grace Lynn
This wonderfully rich and delicious potato gratin recipe is adapted from the Chez Max restaurant in Zurich, from "The Union Square Cafe Cookbook." This is the creamiest and richest potato gratin I have ever eaten!
- 1 teaspoon butter
- 1 clove garlic, peeled and split in half
- 3 cups heavy cream
- 1⁄8 teaspoon freshly grated nutmeg
- 1 1⁄2 teaspoons kosher salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon cayenne
- 4 medium idaho potatoes (2 pounds)
- 2 1⁄2 cups finely grated gruyere cheese (1/2 pound)
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Lightly butter a 10-cup gratin dish.
- Rub the dish with both halves of the cut garlic clove.
- Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
- Peel the potatoes and slice them paper-thin on a mandoline.
- As you work, place the potato slices in the bowl with the cream and seasonings.
- Add the gruyere and combine thoroughly.
- Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
- Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
- Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.