Founder/Co-Owner Danny Meyer and
1 teaspoon butter
1 garlic clove, peeled and split in half
3 cups heavy cream
1/8 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
4 medium Idaho potatoes (2 pounds)
2 1/2 cups finely grated Gruyère cheese (1/2 pound)
Chef/Partner Michael Romano
Union Square Cafe
21 East 16th Street * New York, NY 10003
Phone: 212.243.4020 * www.unionsquarecafe.com
The Union Square Cafe Cookbook
Served with grilled lamb chops and sautéed insalata
tricolore at the Union Square Cafe, this magnificent potato
gratin is rich, velvety-smooth and absolutely delicious. If
you haven’t experienced Union Square Cafe, you must do so.
Until then, their irresistible cookbook reveals the secrets
behind the restaurant’s marvelous trademark dishes from
appetizers to desserts. Its imaginative, yet relatively easy
recipes burst with the flavor of fresh, seasonal vegetables
and herbs. We suggest creating this gratin with homegrown
Yellow Finn or Red Ruby Potatoes. (HarperCollins Publishers
Creamy Potato-Gruyère Gratin
Preheat the oven to 350°F. Lightly butter a 10-cup gratin
dish. Rub the dish with both halves of the cut garlic clove.
Combine the cream, nutmeg, salt, pepper and cayenne in a
bowl. Peel the potatoes and slice them paper-thin on a
mandoline. As you work, place the potato slices in the bowl
with the cream and seasonings. Add the Gruyère and combine
Pour the potato-cheese mix into the prepared gratin dish,
making sure the potato slices are flat and level. Place the
gratin dish inside a roasting pan and fill the pan to three
quarters full with hot water, creating a bain-marie.
Carefully place the bain-marie in the center of the oven and
bake for 2 hours, or until completely set and golden on top.
Serves 4 to 6.