Potatoes au Gratin with Gruyere and Nutmeg

1. 1

   Preheat the oven to 350F (180C, or gas mark 4).

2. 2

   Grease a 9 x 9-inch (23 x 23-cm) baking dish.

3. 3

   Peel and slice the potatoes into 1/4-inch (6-mm) slices.

4. 4

   A mandolin or slicer attachment on your food processor will make quick work of the slicing.

5. 5

   Place one layer of potatoes in the dish and season with a sprinkle of salt, pepper, and nutmeg, then some of the Gruyere cheese.

6. 6

   Repeat until all of the potatoes are used up.

7. 7

   When you get to the last layer of potato, season with salt, pepper, and nutmeg, then pour in the milk.

8. 8

   Press down on the potato slices until you see the milk rise up along the edges of the baking dish to evenly distribute the milk.

9. 9

   Top with the remaining Gruyere, cover tightly with foil, and bake for 1 hour.

10. 10

    Remove the foil and bake for another 15 minutes, or until the top is golden and the edges bubble.

11. 11

    Let cool slightly before slicing and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.