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
- Preheat oven to 400°. Spray a 2½-quart baking dish with nonstick cooking spray.
- 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.
- 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.