Tuesday, April 19, 2011

Potato Gratin for Easter

Potato Gratin
This is one dish that will be gracing my Easter table!  I love a cheesy potato dish with my Easter ham, and because russets have a lower moisture and higher starch content than most other potatoes, they are ideal for baking and are excellent in gratins. I use a mandolin to ensure uniformly sliced potatoes, the key to making a perfect, tender gratin! If you don't have one don't worry, just slice your potatoes thin.  
Easter dinner will be in New Hampshire at Pushy Sister #3's home.  My three brothers and their families will be joining us too - should be fun!  Pushy Sister #2 & Pushy Sister #4 will be at their in-laws!  They'll be joining us for dessert!
This is one of four recipes that I'll be making.  I'm also making an asparagus tart for an appetizer, apple raisin relish, and a country peach cake! Oh yes, there will be wine! LOL!!!


  • 2 cups heavy cream
  • 2 eggs
  • 1 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. freshly grated nutmeg
  • 6 large russet potatoes, peeled and cut
      crosswise into 1/16-inch-thick slices
  • 4 oz. Gruyère cheese, shredded
  • 1 Tbs. chopped fresh flat-leaf parsley


Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.
Serves 8 to 10.


  1. god I love this... it's the combo of gruyere and potato that is sooooo evil... a proper taste sensation!... I use sweet potato and normal potato in mine to add an extra dimension to the dish!

  2. Potato Gratin is a favourite of mine, yours looks gorgeous and it's a great dish for Easter. x

  3. OMG gruyere cheese.... Easter dinner is with the SIL, and I only have to take a veggie, but I must make this for us! Thanks oodles!

  4. Your potatoes look and sound like perfection for that easter ham. Would love to hear about your asparagus tart when you get a chance.
    Have fun chez Pushy Sister #2.

  5. YUM! I am going to copy this and be sure to try it! It looks so delicious, thanks for sharing with us. Have a great time on Easter Sunday -- especially with the pushy sisters (LOL!) and THE WINE. ;)

  6. Oh I love this recipe, it's so delicius! Have a happy Easter! LOL

  7. This looks sooooo good! Yum!

  8. Should I assume that the Pushy Sisters know that is their knickname? This sounds delicious. I have been making mine from a box for the last few years, but may have to actually put some effort into it this year!

  9. Nothing beats a good potato gratin. Yours looks delicious. Happy Easter.

  10. That looks absolutely mouth watering! Hope you have a
    fantastic Easter!

  11. What a great recipe, I have to copy this down, or I will just bookmark it. Thanks for sharing.

  12. Oh Mary! I was thinking a warm potato salad with our Easter ham, but this gratin has grabbed me up!
    Now, I have a huge dilemma!

    What an awesome dish!

  13. Oh that looks tasty!
    You do make me laugh Mary when you refer to Pushy sisters!!!!
    Hope you all have a wonderful Easter together, your food contribution is impressive and bound to be yummy!!!
    Gill xx

  14. Yes, that looks very tasty indeed - I wouldn't need anything with it, such as ham; just the gratin on its own (maybe with some green leavy salad) would be a perfect meal for me!

  15. I like that the Gruyere cheese melts and makes a crisp topping to the potatoes. Great dish to bring to your families Easter Brunch.

  16. Sounds & looks yummy! Gruyere cheese would be perfect.


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