Nigella Potato Gratin (Printable)

Layers of thinly sliced potatoes baked in cream with aromatic nigella seeds, garlic, nutmeg, and melted Gruyère cheese for a luxurious side dish.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 - Arrange half of 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 over the potatoes.
03 - Layer the remaining potatoes and onions on top. Season with the remaining garlic, nigella seeds, salt, pepper, and nutmeg.
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.
06 - Remove the foil and sprinkle the grated Gruyère evenly over the top. Return to the oven uncovered for 20 minutes until the cheese is golden and bubbling.
07 - Allow the gratin to rest for 10 minutes before serving so the layers set and the dish holds its shape.

# Expert Tips:

01 -
  • Nigella seeds add an unexpected earthy, almost onion like depth that makes people ask what your secret ingredient is.
  • The cream to potato ratio creates slices that hold together beautifully without feeling heavy or greasy.
  • It reheats brilliantly the next day, maybe even better, which is rare for a gratin.
02 -
  • If you slice the potatoes too thick, the cream will not penetrate fully and you will end up with firm potatoes floating in liquid, so aim for roughly 3mm thickness.
  • Infusing the milk with a bay leaf for ten minutes before mixing with cream adds a subtle herbal back note that you cannot achieve any other way.
03 -
  • Press down on the assembled gratin with a spatula before baking to submerge the top layer slightly, which prevents the exposed edges from drying out.
  • Toasting the nigella seeds in a dry pan for one minute before sprinkling them between layers doubles their aroma and adds a subtle smoky depth.

Go Back