Preparing for Easter, I was torn between two potato recipes. Gruyere and Custard Baked Potatoes or Parmesan-Scalloped Potato Gratin. Well, why not both? It would be interesting to see which was the more popular dish.
I would say the guests slightly favored the Parmesan -Scalloped Potato Gratin, but it was a close call. These were totally different styles of potatoes. The Gruyere version were thicker sliced and basically in a custard. The Parmesan were thinner and crispier. Both were totally divine. See for yourself!
Gruyere and Custard Baked Potatoes
Adapted from the Nordstrom Friends and Family Cookbook
- 1 T. butter at room temp.
- 8-10 medium-large yukon gold potatoes, peeled and cut into 1/4 inch slices
- 2 cups (8 oz.) gruyere cheese, shredded
- 8 large eggs, whisked well
- 2 cups heavy whipping cream
- 1 t. chicken bouillon granules
- 1/4 t. freshly ground white pepper
- 1 t. kosher salt
- 1/8 t. freshly grated nutmeg
- Arrange a layer of slightly overlapping potatoes in a buttered 9×13 inch pan. Top with a layer of cheese. Repeat twice.
- In a bowl whisk together the eggs, cream, bouillon granules, salt, pepper and nutmeg. Pour over the layered potatoes and cheese.
- Cover with foil and bak at 350 degrees for 45-60 minutes.
- Remove foil and bake for 20-30 minutes longer until the custard is set and browned.
Parmesan-Scalloped Potato Gratin
Adapted from Michael Northern in the Nordstrom Entertaining at Home Cookbook.
- 6 T. (3/4 stick) butter
- 5 cloves garlic, minced
- 1 1/2 cups heavy whipping cream
- 1 t. kosher salt
- 1/2 t. freshly ground pepper
- dash of nutmeg
- 3 1/2 pounds potatoes (I use yukon gold), peeled and cut into 1/8 inch slices
- 1/2 pound parmesan cheese, grated (about 2 cups)
- In a saucepan melt the butter and fry the garlic for about a minute. Add the cream and bring to a simmer, and cook for about 12 to 14 minutes until reduced by one-third. Stirin the salt, pepper and nutmeg.
- In a large bowl combine the potatoes with two-thirds of the cheese. Add the cream mixture and combine well.
- Put the mixture into a buttered 9 by13 inch baking dish and cover with foil.
- Bake at 375 degrees for 45 minutes.
- Uncover, sprinkle with remaining cheese and bake for about thirty minutes longer.
- Uncover, sprinkle remaining cheese on and bake for another 30 minutes.