Founder/Co-Owner Danny Meyer and
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 1994.)

Creamy Potato-Gruyère Gratin
  • 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)

    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 thoroughly.

    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.

  • Union Square Cafe

    Recipe Seeds: Potatoes

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