Nigella Potato Gratin (Printable)
Golden layers of potatoes in creamy sauce with aromatic nigella seeds, garlic, and nutmeg create this irresistible European-inspired dish.
# What's Needed:
→ Vegetables
01 - 2.5 lbs starchy potatoes, peeled and thinly sliced
02 - 1 medium onion, finely sliced
→ Dairy
03 - 1 ½ cups heavy cream
04 - ¾ cup plus 1 tablespoon whole milk
05 - 1 cup grated Gruyère cheese
06 - 2 tablespoons unsalted butter, plus extra for greasing
→ Spices and Aromatics
07 - 2 teaspoons nigella seeds
08 - 2 cloves garlic, minced
09 - ½ teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish generously with butter.
02 - Arrange half of the sliced potatoes in the prepared dish, overlapping them slightly. Scatter half the onion, half the garlic, 1 teaspoon of nigella seeds, and half of the salt, pepper, and nutmeg 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 the unsalted 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 grated Gruyère cheese evenly over the top. Return to the oven uncovered and bake for another 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 is easier to portion.
# Tips for Success:
01 -
- The nigella seeds add a flavor that nobody can quite identify but everybody wants more of, making you look far more clever than you actually are.
- It reheats beautifully the next day, which means you can make it ahead and actually enjoy your own dinner party instead of scrambling at the last minute.
02 -
- If your mandoline slices are uneven, the thicker pieces will stay firm while the thin ones dissolve, so take your time and aim for consistency rather than speed.
- Infusing the milk with a bay leaf for ten minutes before mixing it with the cream adds a subtle herbal depth that you cannot achieve any other way.
03 -
- Soak your sliced potatoes in cold water for five minutes and pat them thoroughly dry before layering, because excess starch on the surface can make the sauce gluey instead of silky.
- The nigella seeds will release more flavor if you warm them in the butter for thirty seconds before greasing the dish, a small step that doubles their impact throughout the whole gratin.