There’s nothing cozier and more comforting than a bubbling casserole of cheesy potatoes in the winter. This rustic side is often prepared in a large gratin dish, which can be plunked in the center of a table for indulgent family-style serving.
However, when the holidays beckon and your menu demands a little fancifying, dress up this moreish dish by portioning and baking it in elegant individual ramekins.
Use small (not baby) potatoes for layering into the ramekins. It’s important to slice the potatoes as thinly as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife.
Use organic potatoes when possible, and keep the skins on for extra nutrients and texture — just be sure to give the potatoes a good scrubbing and dry thoroughly b…
There’s nothing cozier and more comforting than a bubbling casserole of cheesy potatoes in the winter. This rustic side is often prepared in a large gratin dish, which can be plunked in the center of a table for indulgent family-style serving.
However, when the holidays beckon and your menu demands a little fancifying, dress up this moreish dish by portioning and baking it in elegant individual ramekins.
Use small (not baby) potatoes for layering into the ramekins. It’s important to slice the potatoes as thinly as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife.
Use organic potatoes when possible, and keep the skins on for extra nutrients and texture — just be sure to give the potatoes a good scrubbing and dry thoroughly before slicing. This recipe can also be prepared in a 2-quart baking dish or gratin.
Potato Gruyere Gratins
Active Time: 20 minutesTotal Time: 1 hour and 20 minutesYield: Makes 8 servings
INGREDIENTS
Unsalted butter
1 3/4 cups full-fat sour cream
1/4 cup heavy cream
2 garlic cloves, grated
1/4 teaspoon ground nutmeg
Kosher salt
Freshly ground black pepper
2 pounds small to medium Yukon gold potatoes, washed, very thinly sliced, about 1/8 inch thick
8 ounces Gruyere cheese, grated
DIRECTIONS
Heat the oven to 350 degrees. Butter 8 (6-ounce or 3/4 cup) ramekins.
Whisk the sour cream, heavy cream, garlic, nutmeg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper together in a bowl.
Arrange two layers of potatoes, slightly overlapping, in the ramekins. Spread a layer of the cream mixture over the potatoes and then top with a sprinkling of cheese.
Repeat the layering process until the ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and the grated cheese, then lightly season with salt and black pepper.
Arrange the ramekins on a baking tray and transfer to the oven. Bake until the potatoes are tender when pierced with a knife, and the tops are brown and bubbling, 50 to 60 minutes. (If the tops brown before the potatoes are fully cooked, lightly cover with foil to prevent burning.)
Remove from the oven and let stand for 5 minutes. Serve warm.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.