Cheesy Gruyere potato gratin

Name: Potato gratin with Gruyere recipe
Yield: 4
Ingredients: 1 garlic clove, peeled, bruised; 50g cultured unsalted butter (substitute regular unsalted butter), chopped, plus extra, to grease; 1 large onion, thinly sliced; 800g floury potatoes (such as coliban or sebago), peeled, thinly sliced; 400ml pure (thin) cream; 1 thyme sprig; 150g freshly grated aged Gruyere (we used Le Gruyère AOP); 1/4 tsp freshly grated nutmeg

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by Ellie and Sam Studd

Dec 01, 2020

Ellie and Sam Studd share the ultimate side dish – a gratin starring heavenly Gruyere.

1 garlic clove, peeled, bruised
50g cultured unsalted butter (substitute regular unsalted butter), chopped, plus extra, to grease
1 large onion, thinly sliced
800g floury potatoes (such as coliban or sebago), peeled, thinly sliced
400ml pure (thin) cream
1 thyme sprig
150g freshly grated aged Gruyere (we used Le Gruyère AOP)
1/4 tsp freshly grated nutmeg

Method

1.

Preheat oven to 180°C/160°C fan-forced. Rub the garlic clove all over the base and side of a round 1.2L-capacity ovenproof dish (28cm x 5cm deep). Make sure it is deep enough to fit the potatoes. Allow the garlic rub to dry, then heavily grease the base and sides of the baking dish with extra butter.
2.

Spread the onion evenly at the bottom of the baking dish. Layer the potato over the onion, pouring the cream and scattering a few pieces of butter in between each layer. Season to taste. Add thyme and scatter with remaining pieces of butter.
3.

Grease a piece of foil with extra butter, then use, buttered-side down, to cover the dish. Bake for 1 hour 30 minutes-2 hours until the potato is cooked through. Remove the foil, sprinkle over Gruyere and scatter with nutmeg.
4.

Change oven setting to grill at 220°C/200°C fan-forced. Grill for 12-15 minutes, until the top of the gratin is golden and crispy. Scatter over freshly ground black pepper to serve.