Potato Gratin with Walnuts

This potato gratin is certainly a celebration of potatoes, but it’s the walnuts and cheeses that really bring this side dish to life. The red bliss potatoes are earthy and light, so the richness and crunchy texture of the walnuts links up with the tangy and salty cheeses to make this a great sidekick for anything from turkey or roast chicken to prime rib or roasted fish. Remember, potatoes can vary and so can the cooking time for this gratin. Cook until the potatoes are tender.

Side Dish
Gluten FreeVegetarian








1 tablespoon
2 cloves
garlic, chopped
3 pounds
medium red potatoes, thinly sliced
2 cups
heavy cream
1-1/2 cups
Fisher® Walnut Halves & Pieces, toasted, coarsely chopped and divided
1 cup
finely grated Parmesan cheese, divided
1/2 cup
grated Gruyere cheese
1/2 cup
whole milk
1/2 teaspoon
ground nutmeg
1/2 cup
panko bread crumbs

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. Heat oven to 400°F. Grease 13x9-inch baking dish with butter; sprinkle garlic into dish.
  2. Combine potatoes, cream, 1 cup Fisher® Walnuts, ½ cup Parmesan, Gruyere, milk and nutmeg in large bowl. Season generously with salt. Pour into prepared dish.
  3. Combine bread crumbs, remaining ½ cup nuts and ½ cup Parmesan in medium bowl. Sprinkle over potato mixture. Cover with foil.
  4. Bake 20 minutes. Uncover and bake 25-30 minutes or until potatoes are tender. Let stand 15 minutes before serving.


For a tangy accompaniment, toss 1 pint halved cherry tomatoes with 1 tablespoon olive oil. Arrange on baking sheet and season with salt. Bake in 400°F oven about 15 minutes or until very tender. Serve on top of gratin.
To toast walnuts, spread onto ungreased baking sheet. Bake in 350°F oven for 8-10 minutes or until one shade darker in color, stirring occasionally.