Nigella Potato Gratin (Printable)
Layers of tender potatoes in rich cream, infused with aromatic nigella seeds and topped with golden Gruyère cheese.
# What You'll Need:
→ Vegetables
01 - 2.5 lbs starchy potatoes, peeled and thinly sliced
02 - 1 medium onion, finely sliced
→ Dairy & Cream
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
→ Spices & 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 with butter, ensuring even coverage across the bottom and sides.
02 - Arrange half of the sliced potatoes in the prepared dish, overlapping them slightly. Scatter half the onions, half the minced garlic, 1 teaspoon of nigella seeds, and half 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, allowing the potatoes to soften and absorb the cream.
06 - Remove the foil and sprinkle the grated Gruyère cheese evenly over the top. Return to the oven uncovered for an additional 20 minutes until the cheese is golden brown and the gratin is bubbling.
07 - Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the layers to set and makes for cleaner portions.
# Expert Tips:
01 -
- The nigella seeds add an earthy, onion like depth that makes this gratin taste like no other potato dish you have served before.
- It sounds fancy but honestly the oven does almost all the work while you relax with a glass of wine.
02 -
- Slice the potatoes no thicker than 3 millimeters because anything thicker will leave you with firm centers even after the full cooking time.
- Infusing the milk with a bay leaf for ten minutes before mixing it with the cream adds a subtle herbal note that most people will not be able to identify but will absolutely notice.
03 -
- A mandoline slicer saves time and gives you uniformly thin slices, which means every layer cooks at the same rate and the final texture is consistent throughout.
- Press down gently on the assembled gratin before pouring the cream so the layers are compact and the liquid reaches every potato slice.