Potato, Mozzarella and Nutmeg Gratin
I’m on a gratin kick this week. It is seriously one of my favourite dishes and is so versatile. My mom makes a killer gratin and we enjoyed that growing up and still do. A potato gratin is a simple, decadent way of serving potatoes at a meal. It is also know as gratin dauphinois in France. Sounds fancy right? The french have the right idea, anything simple can sound fancy in french. Traditionally the french make this with gruyere, it becomes a little saltier, so I went with mozzarella.
Nothing beats scooping into one of these dishes with the cheesy top and the creamy layers underneath. Rarely this dish will have any leftovers, everyone will go for seconds if there are some.
Today I am sharing a recipe for a potato, nutmeg and mozzarella gratin. This can also be made in 30 minutes and served as a side dish or a main with a salad. Gratin is a great way to use up potatoes or any other starch in your pantry. Just add a cheese, cream and whatever other seasoning. It becomes a dish that is decadent enough for any holiday celebration.
Also check out my cauliflower gratin recipe I posted yesterday. Another quick and easy last minute side dish!
Potato, Mozzarella and Nutmeg Gratin
- 3 1/2 cups small waxy potatoes (peeled and thinly sliced)
- 2 cups grated mozzarella
- 1 cup heavy cream
- sea salt and cracked black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp ground thyme
- Preheat the oven to 425°F.
- Place the heavy cream in a small saucepan and bring just to a boil.
- Place the potatoes, mozzarella, salt and pepper and cream into a large bolw and mix to combine.
- Pour mixtures into ovenproof dish.
- Cover with parchment paper and aluminum foil, place on a large baking tray and cook for 20 minutes.
- Carefully remove baking paper and foil and cook for a further 5 minutes. You can also use the broiler too if needed.
- Sprinkle nutmeg on top. Serve and enjoy!
Yum, I could tell my mouth was watering even though I had just eaten breakfast!