Nigella Potato Gratin (Printable)
Luxurious creamy potato layers with aromatic nigella seeds, garlic, and nutmeg, baked until golden
# 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 tbsp whole milk
05 - 1 cup grated Gruyère cheese
06 - 2 tbsp unsalted butter
→ Spices & Aromatics
07 - 2 tsp nigella seeds
08 - 2 cloves garlic, minced
09 - ½ tsp ground nutmeg
10 - 1 tsp salt
11 - ½ tsp black pepper
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 - Arrange half the sliced potatoes in the prepared dish, overlapping slightly. Scatter half the onions, half the minced garlic, 1 tsp 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 evenly over the layered potatoes. Dot the surface with small pieces of 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 Gruyère cheese evenly across the top. Return to the oven uncovered for 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 cream sets and the layers hold together.
# Expert Advice:
01 -
- The nigella seeds add an earthy almost onion like depth that makes people ask what your secret ingredient is.
- It comes together with everyday ingredients but tastes like something from a French bistro.
02 -
- Slice the potatoes uniformly or some will turn to mush while others stay firm and a mandoline slicer is your best friend here.
- Infusing the milk with a bay leaf before mixing with the cream adds a subtle herbal note that elevates the entire dish.
03 -
- Press down gently on the assembled gratin before baking to help the cream rise through all the layers evenly.
- Toast the nigella seeds in a dry pan for one minute before using to unlock their full aromatic potential.