Buttermilk-Chive Potato Gratin

Buttermilk-Chive Potato Gratin
Photography Mac Jamieson

Buttermilk-Chive Potato Gratin

Makes 6-8 servings

4 russet potatoes, peeled and sliced ⅛ inch thick

½ cup shredded Cheddar cheese, divided

½ cup shredded Parmesan cheese, divided

½ cup whole buttermilk, divided

2 tablespoons chopped fresh chives

2 teaspoons kosher salt

1 teaspoon ground black pepper

½ teaspoon ground nutmeg

  1. Preheat oven to 400°. Spray a 2½-quart baking dish with nonstick cooking spray.
  2. Layer potatoes in the bottom of a baking dish until potatoes cover the bottom of the dish. Layer ¼ cup of each cheese on top of potatoes; repeat potato layer.
  3. In a medium bowl, whisk together buttermilk and remaining 4 ingredients; pour over
    potatoes. Cover with remaining  ¼ cup of each cheese, and bake for 1 hour or until potatoes are cooked through and golden. Serve immediately.