Ingredients

serves 6 to 8

　　Unsalted butter, for the baking dish

　　1 cup heavy cream

　　Coarse salt and freshly ground pepper

　　Pinch of freshly grated nutmeg

　　2 pounds Yukon Gold potatoes, peeled and thinly sliced into rounds

　　2 cups coarsely grated Gruyère cheese (about 6 ounces)

　　

Step 1

Preheat the oven to 350°F. Butter a 9-inch-square baking dish, and set aside.

　　

Step 2

Whisk together the cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss the potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

　　

Step 3

Arrange one-third of the potatoes in the buttered dish, overlapping the slices. Sprinkle with one-third of the cheese. Repeat two more times with the remaining potatoes and cheese (end with a cheese layer). Pour the reserved cream mixture over the top layer. Gently shake the dish back and forth to distribute evenly.

　　

Step 4

Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.