Prep 25 mins
Cook 1 hr 20 mins
- 2 cups heavy cream
- 2 eggs
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon freshly grated nutmeg
- 6 large russet potatoes, peeled and cut crosswise into 1/16 inch thick slices
- 4 ounces gruyere cheese, grated
- 1 tablespoon chopped fresh flat-leaf parsley
- Position a rack in the center of an oven and preheat to 350°F.
- Butter a shallow 2-quart ceramic baking dish.
- In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended.
- Add the potatoes and toss gently until evenly mixed.
- Transfer the mixture to the prepared baking dish.
- Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid.
- Sprinkle the cheese and then the parsley evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more.
- Let stand for at least 10 minutes before serving.
These were wonderful. Very reminiscent of the scalloped potatoes that i grew up with--the cheese was an nice addition. Even better then next day!