Recipes Nugget Markets Signature Recipes
Red Potato Gratin with Gruyere & Fontina
- Prep time
- 30 minutes PT30M
- Cook time
- 50 minutes PT50M
- Yield
- 4 servings
- Difficulty
Gruyère and Fontina, classic Alpine cheeses, complement the red potatoes in this gratin for a taste of comfort food at its finest.
Ingredients
- 1½ cups heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
- 20 small red potatoes, sliced wafer thin
- 1 tablespoon olive oil
- 1 cup grated Gruyère cheese, divided
- 1 cup grated Fontina cheese, divided
- Italian parsley sprigs, for garnish (optional)
Preparation
Preheat oven to 400°F.
In a large mixing bowl, whisk together the heavy cream, Dijon mustard, garlic, salt, and pepper. Immerse sliced potatoes in the cream mixture, then set aside.
Rub olive oil on the sides and bottom of an 11-inch gratin pan. Shingle potato slices across the bottom in a single layer, then sprinkle about 2 tablespoons of each cheese. Repeat this process until you have 3–4 layers of potatoes and cheese, reserving enough of Gruyère to generously coat the top layer of potatoes.
Pour the cream mixture over the top, filling the pan about halfway. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, until the top is golden brown and a until knife inserts easily into the middle.
Let cool for at least 30 minutes before cutting and serving. Garnish with Italian parsley if desired.
