Creamy Nigella Potato Gratin (Printable)

Creamy, cheesy layered potatoes with nigella seeds and aromatic spices

# What You 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

# How To Make It:

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 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.
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 unsalted butter.
05 - Cover the dish tightly with aluminum foil and bake for 40 minutes.
06 - Remove the foil and sprinkle the Gruyère cheese evenly over the top. Return to the oven uncovered for an additional 20 minutes until the cheese is golden 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 a toasted onion like depth that makes people guess the secret ingredient for hours.
  • It reheats beautifully the next day, which means you can make it ahead and actually enjoy your own dinner party.
02 -
  • Slicing the potatoes unevenly means some pieces turn to mush while others stay firm, so a mandoline slicer is honestly worth the investment here.
  • If you add the cheese before covering with foil, it will steam into a soggy mess instead of forming that beautiful golden crust.
03 -
  • Warm the cream and milk mixture gently before pouring it over the potatoes to speed up the baking time and ensure even cooking throughout.
  • Infuse the milk with a bay leaf for ten minutes on low heat, then discard the leaf before mixing with cream for an aromatic layer most people will not be able to identify but will absolutely notice.

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