This has to be one of my most requested recipes. And for good reason. It’s a crowd-pleaser. (What’s not to like with all that cream?) And it’s a breeze to make.
In the winter months I like to make it with half sweet potatoes and half russet. Several weeks ago I made this dish for a dinner party using Yukon gold potatoes and I have to say, I really liked the result. These potatoes were a tad creamier, not as grainy as a russet.
You’ll have leftovers. I’d say this dish serves more like 8-10. Sometimes I throw in an extra potato or two, if I need to serve more and I always add a few more cloves of crushed garlic, an extra pinch of nutmeg and more Gruyere.
Enjoy! -alyce eyster photo: fulton davenport
- 2 lbs. Yukon Gold or russet potatoes, peeled
- 3 cups heavy cream
- 1 tsp salt
- ⅛ tsp freshly ground black pepper
- pinch of freshly grated nutmeg
- 2 cloves garlic, peeled and smashed
- 1 cup Gruyere, shredded
- Preheat oven to 400 degrees F.
- Slice the potatoes into ⅛ inch thick slices.
- Place the sliced potatoes in a large saucepan with the cream, salt, pepper, nutmeg and garlic. Gently bring the mixture to a boil. Stir the mixture occasionally, being careful not to break the slices.
- When the cream boils, pour the mixture into a 3 quart baking dish. Sprinkle the surface with the shredded Gruyere. Place the baking dish on a cookie sheet to catch any overflow during cooking.
- Bake for 40 minutes, or until the top is golden brown, the cream has thickened and the potatoes are very tender when pierced with a knife.
- Let the potatoes cool for about 15 minutes before serving.