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Recipe Swap: Gratin of Yukon Gold Potatoes

It's finally starting to feel like winter in these parts. It's the perfect time for warm, delicious comfort food. When I received my latest swap recipe, Potato Gratin, from A Taste of Home Cooking, I knew it would be the perfect accompaniment to the pot roast in my freezer.

This gratin dish is rich and creamy and fattening and I could not stop eating it. The original recipe called for russet potatoes, but I had Yukon Gold on hand, and they worked well. I prefer to keep Yukon Gold in the house because they are a more versatile potato, good for both baking and boiling. I had forgotten to pick up the Pecorino cheese, which was optional anyway, but since I'll definitely be making this again, I'll try it next time.

Also, it really is worth it to use fresh nutmeg rather than ground. Ground nutmeg looses its warm spiciness rather quickly, so you'll get a lot more flavor out of fresh whole nutmeg. If fresh whole nutmeg is kept stored in a tightly-sealed jar in a cool dark place, it will last a very long time. 

Gratin of Yukon Gold Potatoes
From A Taste of Home Cooking


  • 2 large cloves garlic, one halved, one minced
  • 3 tablespoons unsalted butter, divided
  • 2 ½ pounds Yukon Gold, Russet, or other baking potato
  • 1 ¼ cups whole milk
  • 1 cup heavy cream
  • Kosher salt and black pepper
  • 2 pinches freshly grated nutmeg


  1. Preheat oven to 375 degrees. Rub a 2-quart ceramic baking dish with the cut sides of the garlic clove, then discard garlic. Coat the bottom and sides of the dish with 1 tablespoon of butter. 
  2. Peel the potatoes, then slice thinly using a grater, mandolin, or slicing blade of food processor. 
  3. In a large pot, combine the milk, cream, minced garlic, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, the nutmeg, and the remaining two tablespoons of butter. Stir well. 
  4. Add the potato slices, and over medium heat, bring the mixture to a simmer. Cover and simmer for three minutes, stirring occasionally. 
  5. Using a slotted spoon, remove the potato slices to the baking dish, spreading evenly. Cover the baking dish with a piece of buttered aluminum foil, buttered side down. 
  6. Bake for 40 minutes. Remove the foil, then bake an additional 20 minutes to allow top layer to crust. 
  7. Remove from oven and let stand 10 minutes before serving. 

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The Home Cook

Friday 10th of February 2012

I'm not ashamed to admit that the two of us can finish this in one sitting, although we try to save enough for leftovers the next day. :) Even our daughter gobbles these up. I'm glad you liked it!

Thanks for being part of the recipe swaps!

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