Recipe information
Yield
serves 6 to 8
Ingredients
Unsalted butter, for the baking dish
1 cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 pounds Yukon Gold potatoes, peeled and thinly sliced into rounds
2 cups coarsely grated Gruyère cheese (about 6 ounces)
Preparation
Step 1
Preheat the oven to 350°F. Butter a 9-inch-square baking dish, and set aside.
Step 2
Whisk together the cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss the potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Step 3
Arrange one-third of the potatoes in the buttered dish, overlapping the slices. Sprinkle with one-third of the cheese. Repeat two more times with the remaining potatoes and cheese (end with a cheese layer). Pour the reserved cream mixture over the top layer. Gently shake the dish back and forth to distribute evenly.
Step 4
Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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