Nigella Potato Gratin (Printable Version)
Creamy layered potatoes with nigella seeds, garlic, and melted Gruyère create this elegant European-style side dish.
# What You Need:
→ Vegetables
01 - 2.5 lbs starchy potatoes, peeled and thinly sliced
02 - 1 medium onion, finely sliced
→ Dairy & Cream
03 - 1 ½ cups heavy cream
04 - ¾ cup plus 1 tbsp whole milk
05 - 1 cup grated Gruyère cheese
06 - 2 tbsp unsalted butter
→ Spices & Aromatics
07 - 2 tsp nigella seeds
08 - 2 cloves garlic, minced
09 - ½ tsp ground nutmeg
10 - 1 tsp salt
11 - ½ tsp black pepper
# How-To Steps:
01 - Preheat oven to 375°F. Generously grease a 9x13 inch baking dish with butter.
02 - Arrange half the sliced potatoes in the prepared dish, overlapping slightly. Scatter half the onions, half the garlic, 1 tsp nigella seeds, and half the salt, pepper, and nutmeg evenly over the potatoes.
03 - Layer the remaining potatoes and onions on top. Season with the remaining garlic, nigella seeds, salt, pepper, and nutmeg, distributing evenly.
04 - Whisk the heavy cream and whole milk together in a bowl, then pour the mixture evenly over the layered potatoes. Dot the surface with small pieces of butter.
05 - Cover the dish tightly with aluminum foil and bake for 40 minutes until the potatoes are nearly tender when pierced with a knife.
06 - Remove the foil and sprinkle the Gruyère cheese evenly across the top. Return to the oven uncovered for an additional 20 minutes until the cheese is golden brown and the cream is bubbling.
07 - Allow the gratin to rest for 10 minutes before serving so the layers set and the dish holds its shape when portioned.
# Helpful Tips:
01 -
- The nigella seeds add a subtle onion like depth that makes people ask what your secret ingredient is.
- It comes together with humble ingredients but tastes like something from a restaurant with linen napkins.
02 -
- Slicing the potatoes unevenly is the fastest way to end up with some layers that are mushy and others that are still firm in the center.
- Infusing the milk with a bay leaf for ten minutes before mixing it with the cream adds a background fragrance that most people cannot identify but everyone enjoys.
03 -
- A mandoline slicer is worth the small investment here because uniformly thin potatoes are the difference between a good gratin and a great one.
- Pressing down on the assembled layers before adding the cream helps the potatoes cook evenly and hold their shape when served.