Nigella Potato Gratin (Printable)
Creamy layered potatoes with nigella seeds, garlic, and nutmeg, baked in a rich cream mixture until golden and bubbling.
# What You Need:
→ Vegetables
01 - 2.5 pounds starchy potatoes, peeled and thinly sliced
02 - 1 medium onion, finely sliced
→ Dairy & Cream
03 - 1½ 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
# Steps:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish generously with butter.
02 - Arrange half 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 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 - Remove from the oven and let rest for 10 minutes to allow the gratin to set before slicing and serving.
# Expert Advice:
01 -
- The nigella seeds add a warmly earthy, almost onion like depth that makes people ask what your secret ingredient is.
- It reheats beautifully the next day, which means you can absolutely serve it at a dinner party without last minute stress.
02 -
- Do not skip the resting time because the gratin will be a soupy mess if you try to serve it straight from the oven.
- Infusing the milk with a bay leaf before combining it with cream adds a subtle herbal note that quietly elevates the entire dish.
03 -
- A mandoline slicer is the single best tool for getting potato slices thin enough to create those perfect, even layers without spending twenty minutes with a knife.
- Press down firmly on the assembled gratin before pouring the cream so the layers compact and cook evenly throughout.