Swiss Gratin

Swiss Gratin

Swiss Gratin

Gratin is merely a word explaining that the dish has a lightly browned topping of breadcrumbs or cheese.  Just about any dish can be called gratin if you put breadcrumbs on it and brown it, or melted cheese.  This gratin has Swiss cheese melted on it.


Preparation time:  45 minutes

Bake time:  1 hr. 10 minutes @ 400 degrees



2 lbs. Yukon gold potatoes, peeled & sliced thin.        1 cup heavy cream                           1 tsp. salt

1/4 tsp pepper                                                             1/8 nutmeg                                        1 cup Swiss cheese*

*An alternate cheese that works really well with this recipe is a combination of sharp Gruyere & mellow Jarlsburg cheese instead of the Swiss cheese!



Preheat your oven to 400 degrees.

Combine the heavy cream, nutmeg, salt and pepper in a bowl.

Butter an oval dish (pie pan) or a 9″ round cake pan.

Take your peeled and sliced potatoes and lay some on the bottom of the pan you just buttered (about 1/4 of the potatoes).  Pour 1/4 of the cream over the potato layer.

Put another layer of potatoes on top of that and, again, pour cream over it.  Continue layering like this until all the potato slices and cream is gone.  You should have 3 or 4 layers.

Place a cover on the pan and bake for 45 minutes.  Open the oven and sprinkle the cheese over the top and continue to bake another 20 minutes or until cheese is melted.

Remove from the oven and let sit for 5 minutes before serving.  Cut into wedges and serve.

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