Sly's Potato Gratin with Gruyère

May be prepared ahead and reheated.


  • 4 cups heavy cream
  • 5 tsps salt this will seem like a lot, but it is correct
  • freshly ground pepper to taste
  • .5 tsps cayenne pepper
  • .5 tsps whole nutmeg, freshly grated
  • 3.5 lbs (about 5 large) Russet baking potatoes, "70 count" is the size we use.
  • 1-2 peeled whole cloves garlic
  • 1 lb Gruyère, grated


Over low heat, scald the cream. Add the salt, freshly ground pepper, and freshly grated nutmeg. Be careful not to burn the bottom.

Peel and rinse the potatoes. Slice thinly. DO NOT RINSE AFTER SLICING.

Preheat oven to 325° F. Butter the bottom of your baking pan. Chop the clove(s) of garlic, and rub on the bottom of the pan. It's not a lot of garlic, but the flavor will permeate the dish in a wonderful, subtle way.

Layer one-fourth of the thinly sliced potatoes in the pan. Sprinkle in one-fourth of the Gruyère.

Top with another fourth of the potatoes, and another fourth of the cheese, and so on. Pour the hot, seasoned cream over the potatoes. The cream may seem too salty. It isn't, honest. The potatoes will tone it down. Top with the remaining cheese.

Bake until done when the potatoes are tender. If the top gets too brown, you can cover with foil. Don't leave the foil on at the end.

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