A Graceful Gratin

What better way to grace your holiday table than with a Potato Gratin?  I just learned that the word “gratin” in English typically means “with cheese” while in French, it means “topped with a browned crust”.  This recipe for my creamy, nutty, cheesy Potato Gratin is the perfect combination of both.  As a spud lover from way back – it’s my idea of holiday heaven.

I almost always serve this dish during the holidays.  It pairs beautifully with turkey, ham and especially the Beef Tenderloin recipe I posted last week.  As a bonus, it’s easy to make ahead, refrigerate and re-heat, saving you time and angst on the big day.

I invite you to enjoy this decadent and delicious Potato Gratin at your holiday table. Whether you’re a host or a guest, it’s a fantastic dish to share.

From my kitchen to yours – I wish you a happy and healthy holiday season.

Potato Gratin

This is a classic potato dish made with cream, cheese, garlic and a touch of nutmeg. It's a perfect holiday side dish and a fabulous accompaniment to ham, turkey and especially a Beef Tenderloin (see recipe on the blog)

Servings 8 people

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

• 1 clove garlic
• 3 cups half & half
• 1/8 teaspoon fresh nutmeg or ground nutmeg
• 1 large bay leaf
• 3 pounds potatoes Russet or Yukon Gold
• 2 tablespoons butter
• 8 ounces gruyere cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Preheat the oven to 400 degrees and spray a 9 x 13 pan with cooking spray. I like to use a glass (Pyrex) pan with this dish. It makes it easy to see when the potatoes are finished cooking
  
• Press the garlic clove with a garlic press or chop it very fine
  
• Grate the 1/8 teaspoon nutmeg - I am over the moon for fresh nutmeg - you can easily find it in a grocery store, co-op or local spice store. I love the fragrance and super fresh flavor. If you don't have fresh, simply replace it with 1/8 tsp jarred nutmeg
  
• Grate the cheese. I recommend a combination of Gruyere and Cheddar cheese in this dish. I think it creates a perfect balance of flavor. My favorite Wisconsin cheesemaker (Wood River) has a Gruyere/Cheddar combo cheese, as does Trader Joe's. If you can't find it (or don't like it) simply use all Cheddar
  
• Mix the 3 cups of half & half, the pressed garlic clove, the bay leaf and the 1/8 teaspoon nutmeg in a large pot
  
• Wash, peel and slice the potatoes. I use my Oxo microplane for this dish - it's fast and easy. (Do use the guard - I learned this one the hard way!). If you don't have a microplane, just use a knife to slice the potatoes bout 1/8" thick
  
• Place the potato in the half & half mixture as you slice them, to keep the potatoes from turning brown
  
• Add the 2 tablespoons butter, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper to the mixture
  
• Bring the potatoes to a boil, lower the heat and simmer for 6-8 minutes, stirring frequently, until the liquid thickens from the starch of the potatoes
  
• Turn off the heat. Taste the half & half mixture - adjust the seasonings as needed - you may want more salt, pepper or nutmeg
  
• Remove the bay leaf - (that's never a good surprise in a bite of delicious potatoes!)
  
• Ladle about a 1/2 cup of the half & half into the bottom of the greased pan
  
• Using slotted spoon, spoon the potato slices into the pan
  
• Ladle the leftover half & half from the pot into the baking dish - just until the liquid covers the potatoes - you may not need to use it all
  
• Smooth the mixture in the pan so it's evenly distributed
  
• Sprinkle the grated cheese over the top of the potatoes. Bake the potatoes for 25-30 minutes. Just until the potatoes are set, and the liquid has been absorbed
  
• Let the potatoes rest for at least 15 minutes before serving. I often make this dish the night before, let it cool completely, cover with foil, and then re-heat it in a 325 degree oven with the foil on for 20-30 minutes.
  
• Serve with your favorite meat dish. The potatoes are fabulous with turkey, ham and, of course, a Beef Tenderloin (recipe on the blog!) Enjoy!