Idaho® Potato Gratin

Idaho® Potato Gratin

Seth Woods
The Aquitaine Group
Boston MA

Yield: 6



  1. Pre-heat an oven to 350°F.
  2. Rub the bottom and sides of a half-hotel pan (roughly 12” x 10”) –or similar sized baking dish– with butter and garlic.
  3. In a large bowl, combine the cream, Parmigiano Reggiano cheese, nutmeg, salt, pepper, and ¾ cup of Gruyere cheese.
  4. Layer the potatoes in an evenly in the pan, covering the bottom completely.
  5. Pour the cream mixture over the potatoes, pressing the potatoes with a spoon to ensure even distribution of the liquid. Sprinkle the remaining ¼ cup Gruyere over the top of the gratin.
  6. Cover the pan with foil, and bake for approximately 1 hour, or until the potatoes are soft.
  7. Remove the foil and top with an additional ½ cup grated Parmigiano Reggiano.
  8. Return the gratin to the oven for approximately 10 minutes, or until the gratin is browned and bubbling.
  9. Let the gratin rest 10-15 minutes before serving.