Classic Potato Gratin

Finlandia Cheese Standard Page Content

Back

Classic Potato Gratin

*If using ground nutmeg rather than grating it fresh, first mix it in with the heavy cream for even distribution.

Prep Time:
30 minutes, plus 1 hour for dough to chill
Cook Time:
1 Hour
Total Time:
45 Minutes, plus 1 hour inactive time
Ingredients
  • 2 pounds yukon gold or another variety of waxy potatoes, peeled
  • 1 tablespoon Finlandia butter, softened
  • salt and freshly cracked pepper
  • 8 ounces Finlandia Swiss cheese, grated
  • 2 cups heavy cream
  • 1/8 teaspoon freshly grated nutmeg*
  • 1/2 cup panko breadcrumbs
  • Finely chopped fresh chives for garnish (optional)
Instructions

Preheat the oven to 350 degrees. Slice the potatoes as thin as possible, about 1/8 inch or less, using a mandolin slicer or a sharp knife.

Rub the bottom and sides of an 8×8 (or similar sized) baking dish with softened Finlandia butter, then place a single layer of potatoes on the bottom. Sprinkle lightly with salt and pepper, and then with scant layer of grated Finlandia Swiss cheese. Repeat with layers of potato, salt, pep-per and cheese until you’ve used everything up.

Pour heavy cream over the potatoes, then use your fingers to gently press out any air pockets. Freshly grate nutmeg* over top, then cover with panko breadcrumbs.

Bake for about one hour (possibly longer), or until the top is golden brown and a knife can be easily inserted in the center, indicating that no raw pieces of potato remain. If the potatoes are still underdone and the top is getting too brown, cover with foil for the remainder of cooking time.

Allow the gratin to cool down for at least 10 minutes before cutting. Garnish with chopped fresh chives if desired.

Serves 6-8


Classic Potato Gratin 30 minutes, plus 1 hour for dough to chill 1 Hour 45 Minutes, plus 1 hour inactive time 2 pounds yukon gold or another variety of waxy potatoes, peeled1 tablespoon Finlandia butter, softenedsalt and freshly cracked pepper8 ounces Finlandia Swiss cheese, grated2 cups heavy cream1/8 teaspoon freshly grated nutmeg*1/2 cup panko breadcrumbsFinely chopped fresh chives for garnish (optional) Preheat the oven to 350 degrees. Slice the potatoes as thin as possible, about 1/8 inch or less, using a mandolin slicer or a sharp knife. Rub the bottom and sides of an 8x8 (or similar sized) baking dish with softened Finlandia butter, then place a single layer of potatoes on the bottom. Sprinkle lightly with salt and pepper, and then with scant layer of grated Finlandia Swiss cheese. Repeat with layers of potato, salt, pep-per and cheese until you’ve used everything up. Pour heavy cream over the potatoes, then use your fingers to gently press out any air pockets. Freshly grate nutmeg* over top, then cover with panko breadcrumbs. Bake for about one hour (possibly longer), or until the top is golden brown and a knife can be easily inserted in the center, indicating that no raw pieces of potato remain. If the potatoes are still underdone and the top is getting too brown, cover with foil for the remainder of cooking time. Allow the gratin to cool down for at least 10 minutes before cutting. Garnish with chopped fresh chives if desired. Serves 6-8