Rich Potato Gratin with Gruyère and Nutmeg Recipe
This Rich Potato Gratin is a creamy and decadent dish featuring thinly sliced potatoes baked in a velvety gruyere cheese béchamel sauce infused with aromatics like garlic, onion, thyme, and a hint of nutmeg. Perfect for a comforting side dish, the gratin is topped with a golden, bubbling crust of shredded gruyere cheese and baked until tender and beautifully caramelized.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
Cheese Sauce:
- 3 tbsp all-purpose flour (or gluten-free flour)
- 1 1/2 cups milk (or heavy cream for extra richness)
- 1/2 cup shredded gruyere cheese (freshly grated)
- 1 pinch ground nutmeg (optional)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 3 tbsp unsalted butter (such as Kerrygold)
- 1 small onion, minced (about 1/4-inch pieces)
- 1 garlic clove, grated (freshly minced)
- Salt and black pepper, to taste
Potato Base:
- 4 lb potatoes, sliced thin (about 1/8-inch thickness)
- 1 cup shredded gruyere cheese (freshly grated for best melting)
Instructions
- Prepare Mise en Place and Preheat Oven: Preheat your oven to 350°F. Slice 4 pounds of potatoes into thin 1/8-inch rounds using a mandoline or slicing blade for uniform thickness. Mince the small onion finely, grate the garlic clove, chop fresh thyme, and shred the gruyere cheese. Having all ingredients prepared helps you focus on making the sauce without interruptions.
- Build the Béchamel Base with Aromatics: Melt 3 tablespoons of butter over medium heat in a saucepan. Add the minced onion, grated garlic, and thyme, then sauté gently for 3-5 minutes until the onion softens and becomes translucent, allowing the aromatics to infuse the butter and develop a deeper flavor foundation without browning.
- Make the Cream Sauce: Sprinkle 3 tablespoons of flour over the aromatic butter mixture and stir constantly for 1 minute to form a roux and cook out the raw flour taste. Slowly pour in 1 1/2 cups of milk while whisking vigorously to prevent lumps. Continue whisking for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 1/2 cup shredded gruyere cheese, a pinch of ground nutmeg, salt, and black pepper until fully melted and smooth.
- Layer the Potatoes with Sauce: Butter a baking dish and pour a thin layer of the cream sauce on the bottom to prevent sticking. Arrange half of the sliced potatoes in an overlapping pattern over the sauce, then pour approximately half of the remaining sauce over the potatoes. Add the remaining potato slices in another overlapping layer and cover with the rest of the sauce, filling gaps to ensure even cooking.
- Bake and Finish the Gratin: Sprinkle 1 cup shredded gruyere cheese evenly over the layered potatoes and sauce. Bake in the preheated oven at 350°F for 45-60 minutes, until the potatoes are tender when pierced with a knife and the top is light golden brown. For a more caramelized crust, broil for the final 2-3 minutes, watching closely to prevent burning. Remove from oven and let the gratin rest for 10 minutes before serving to allow the layers to set and the interior to become creamier.
Notes
- Use a mandoline or sharp knife to slice potatoes very thinly and evenly for even cooking.
- Gruyere cheese is preferred for its excellent melting properties and nutty flavor, but Swiss or Emmental cheese can be used as substitutes.
- Heavy cream can replace milk for a richer and creamier sauce.
- Adding a pinch of nutmeg enhances the flavor complexity of the béchamel sauce.
- Letting the gratin rest after baking helps it set for easier slicing and serving.
- Watch carefully when broiling the top to avoid burning the cheese crust.
Keywords: potato gratin, scalloped potatoes, creamy gratin, baked potato dish, gruyere potato bake, French side dish
