I lived in Paris for 12 years and learned to adore the rich gratin potatoes that were so often served with grilled or roasted meats. They, of course, were baked with cream, butI made this lighter version to get my fix with less fat. It uses whole milk and really is just as delicious.
- Layer the potatoes in a buttered gratin or casserole dish.
- Heat the milk in a small saucepan with the nutmeg and a generous pinch of salt. When it begins to boil, pour over the potatoes.The liquid should not cover the potatoes but should come about 2/3 the way up the sides.
- Sprinkle the potatoes with the cheese and then with the breadcrumbs. Place the gratin dish on a baking sheet and bake for 35 to 40 minutes or until the potatoes are soft and the top is well browned.
- 10 to 12 small Yukon gold or Russet potatoes, peeled and sliced into ⅓-inch rounds
- 2 cups whole milk
- ½ teaspoon freshly grated nutmeg
- Salt to taste
- 2 cups grated Gruyere cheese
- ⅓ cup breadcrumbs
Ann's Tips and Tricks
If on a special occasion you want to go the whole hog, or get some extra calories, substitute the whole milk for whipping cream.