Creamy Nigella Potato Gratin (Printable version)

Creamy layered potatoes with nigella seeds, garlic, and nutmeg, topped with golden Gruyère cheese

# Ingredient List:

→ 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 generously with butter.
02 - Arrange half of the sliced potatoes in the prepared dish, overlapping slightly. Scatter half the onions, half the minced garlic, 1 teaspoon of nigella seeds, and half the salt, pepper, and nutmeg evenly 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 an additional 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.

# Expert Suggestions:

01 -
  • The nigella seeds add an oniony, almost earthy perfume that makes this gratin taste like nothing else on the table.
  • It looks deeply impressive but honestly comes together with basic layering and a trip to the oven.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • If your potato slices vary wildly in thickness the gratin will cook unevenly, so a mandoline slicer is genuinely worth the extra minute of setup.
  • Removing the foil too early leaves you with potatoes that are tender on the bottom but stubbornly firm on top.
03 -
  • Infusing the milk with a bay leaf for ten minutes before mixing with cream adds a subtle aromatic depth that people will notice but never quite identify.
  • Patting the potato slices dry after cutting removes excess starch and helps the cream penetrate evenly rather than pooling at the bottom.

Go back