Comté Potato Gratin with Yukon Gold Potatoes
Golden edges. Bubbling cheese. Layers so silky they practically melt. This Comté potato gratin is the holiday side everyone hovers over, and the one you'll be asked to bring every single year. Bonus: it's even better made ahead. Gluten-free.
Servings: 8 - 10 servings
Calories: 404kcal
Equipment
12 × 9 inch (30 × 23 cm) oval gratin dish, about 3 quarts (2.8 L)
Mandoline (strongly preferred) or a very sharp knife
Aluminum foil
Ingredients
- 1 large garlic clove halved
- 2 lb (900g) Yukon Gold potatoes, peeled
- 12 oz (340g) aged Comté, 18-24 months, coarsely grated
- 1 cup (240ml) heavy cream, warmed
- 2¾ tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp freshly grated nutmeg
- 3 Tbsp (42g) unsalted butter, cut into small cubes, plus softened butter for the dish and foil
- Flaky sea salt for finishing
Instructions
- Prepare the dish. Heat the oven to 375°F (190°C) with a rack in the middle. Rub the inside of the baking dish all over with the sides of a halved garlic clove (press firmly!). Butter the bottom and sides generously with softened butter.
- Warm the cream. Gently heat the cream in a small saucepan or in the microwave until warm to the touch.
- Slice the potatoes. Using a mandoline, slice the potatoes into rounds 2mm (about 1/16 inch) thick. Resist going thinner — true paper thin slices collapse over an hour in the oven.
- Combine the seasonings. Combine 2¾ tsp kosher salt, 1 tsp black pepper, and ½ tsp grated nutmeg in a small bowl.
- Assemble. Arrange ¼ of the potatoes in the dish in overlapping rows, using the largest slices on the bottom where they’ll support the structure. Season with ¼ of the salt mixture, drizzle with ¼ of the warm cream (3 Tbsp; 45ml), then scatter with ¼ of the Comté (3oz; 85g). Repeat three more times — potatoes, seasoning, cream, and cheese. Dot the surface with 3 Tbsp (42g) cubed butter.
- Cover and bake. Set the dish on a parchment-lined rimmed baking sheet to catch any drips. Butter one side of aluminum foil and cover the dish, buttered side down. It’s helpful to dome the foil slightly so it doesn’t press into the cheese. Bake covered for 40 minutes.
- Uncover and brown. Remove the foil, then bake for another 25-30 minutes, until the top is deeply golden and bubbling and a paring knife slides into the center with no resistance. Test in the middle of the dish, not at the edge.
- Rest. Let stand 15 minutes before serving. The starch and fat need time to set, and cut too early the whole thing slumps onto the plate. Finish with flaky sea salt and serve warm. Enjoy!
Tip: While you can skip this step, cold cream poured over cold potatoes drops the temperature and adds baking time.
Tip: Do not rinse the potatoes. The starch acts as an emulsifier and binds everything together.
Notes
- Note that traditional Comté AOP is made with animal rennet, so it isn't strictly vegetarian. If needed, you can replace with an Alpine-style cheese without rennet.
- Potatoes: Stick with semi-waxy yellow potatoes. Russets will work in a pinch, but they set softer and will need to be sliced slightly thicker. Avoid red potatoes, new potatoes, and fingerlings.
- Make-ahead: Bake completely, cool, cover, and refrigerate for up to 2 days. Reheat covered at 350°F (175°C) for 25-30 minutes, then uncover for 10 minutes to re-crisp the top.
Nutrition
Calories: 404kcal | Carbohydrates: 21g | Protein: 16g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 1118mg | Potassium: 543mg | Fiber: 3g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 22mg | Calcium: 466mg | Iron: 1mg
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