Dress up potatoes for the holidays with individual Gruyere gratins

There’s nothing cozier and more comforting than a bubbling casserole of cheesy potatoes in the winter. This rustic side is often prepared in a large gratin dish, which can be plunked in the center of a table for indulgent family-style serving. However, when the holidays beckon and your menu demands a little fancifying, dress up this moreish dish by portioning and baking it in elegant individual ramekins.Use small (not baby) potatoes for layering into the ramekins. It’s important to slice the potatoes as thinly as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife. Use organic potatoes when possible, and keep the skins on for extra nutrients and texture — just be sure to give the potatoes a good scrubbing and dry thoroughly before slicing. This recipe can also be prepared in a 2-quart baking dish or gratin.Potato Gruyere GratinsActive Time: 20 minutesTotal Time: 1 hour and 20 minutesYield: Makes 8 servingsIngredientsUnsalted butter1 3/4 cups full-fat sour cream1/4 cup heavy cream2 garlic cloves, grated1/4 teaspoon ground nutmegKosher saltFreshly ground black pepper2 pounds small to medium Yukon gold potatoes, washed, very thinly sliced, about 1/8 inch thick8 ounces Gruyere cheese, gratedDirectionsHeat the oven to 350 degrees. Butter 8 (6-ounce or 3/4 cup) ramekins.Whisk the sour cream, heavy cream, garlic, nutmeg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper together in a bowl.Arrange two layers of potatoes, slightly overlapping, in the ramekins. Spread a layer of the cream mixture over…

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