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Potato Smack Down


Parmesan- Scalloped Potato Gratin


Preparing for Easter, I was torn between two potato recipes. Gruyere and Custard Baked Potatoes or Parmesan-Scalloped Potato Gratin.  Well, why not both? It would be interesting to see which was the more popular dish.

I would say the guests slightly favored the Parmesan -Scalloped Potato Gratin, but it was a close call. These were totally different styles of potatoes. The Gruyere version were thicker sliced and basically in a custard. The Parmesan were thinner and crispier. Both were totally divine. See for yourself!

Gruyere Potato Custard

Gruyere and Custard Baked Potatoes

Adapted from the Nordstrom Friends and Family Cookbook


  • 1 T. butter at room temp.
  • 8-10 medium-large yukon gold potatoes, peeled and cut into 1/4 inch slices
  • 2 cups (8 oz.) gruyere cheese, shredded
  • 8 large eggs, whisked well
  • 2 cups heavy whipping cream
  • 1 t. chicken bouillon granules
  • 1/4 t. freshly ground white pepper
  • 1 t. kosher salt
  • 1/8 t. freshly grated nutmeg

Cooking Directions:

  1. Arrange a layer of slightly overlapping potatoes in a buttered 9x13 inch pan. Top with a layer of cheese. Repeat twice.
  2. In a bowl whisk together the eggs, cream, bouillon granules, salt, pepper and nutmeg. Pour over the layered potatoes and cheese.
  3. Cover with foil and bak at 350 degrees for 45-60 minutes.
  4. Remove foil and bake for 20-30 minutes longer until the custard is set and browned.

Parmesan-Scalloped Potato Gratin

Adapted from Michael Northern in the Nordstrom Entertaining at Home Cookbook.


  • 6 T. (3/4 stick) butter
  • 5 cloves garlic, minced
  • 1 1/2 cups heavy whipping cream
  • 1 t. kosher salt
  • 1/2 t. freshly ground pepper
  • dash of nutmeg
  • 3 1/2 pounds potatoes (I use yukon gold), peeled and cut into 1/8 inch slices
  • 1/2 pound parmesan cheese, grated (about 2 cups)

Cooking Directions:

  1. In a saucepan melt the butter and fry the garlic for about a minute. Add the cream and bring to a simmer, and cook for about 12 to 14 minutes until reduced by one-third. Stirin the salt, pepper and nutmeg.
  2. In a large bowl combine the potatoes with two-thirds of the cheese. Add the cream mixture and combine well.
  3. Put the mixture into a buttered 9 by13 inch baking dish and cover with foil.
  4. Bake at 375 degrees for 45 minutes.
  5. Uncover, sprinkle with remaining cheese and bake for about thirty minutes longer.
  6. Yum!
  7. Uncover, sprinkle remaining cheese on and bake for another 30 minutes.
  8. Yum!


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