The pinch of nutmeg in the cream is a small addition that makes a disproportionately large difference to the overall flavor. Nutmeg has an affinity with cream, potatoes, and cheese that has been recognized in French cuisine for centuries — it adds a subtle warmth and complexity that does not read as "nutmeg" to most people but makes the dish taste noticeably more complete and sophisticated. It is worth including even if it sounds like an unusual addition.
Variations Worth Trying
This recipe is a wonderful foundation for additions. A generous layer of thinly sliced smoked bacon or lardons scattered between the potato layers adds a smoky, salty depth that makes the dish even more substantial and satisfying. Thinly sliced leeks can replace or accompany the onion for a milder, slightly sweeter aromatic base. A scattering of fresh thyme leaves between the layers adds an herbal quality that pairs beautifully with the cream and garlic. For a more substantial main course version, thin slices of cooked ham or shredded chicken can be layered alongside the potatoes. For a more intensely flavored cheese topping, use a combination of Gruyère and Parmesan — the Parmesan adds a salty, sharp bite and produces an exceptionally good golden crust.
Serving and Storing
This velvet potato bake is an ideal accompaniment to simply prepared roasted or grilled meats — roast chicken, beef tenderloin, lamb chops, or a whole roasted fish are all excellent pairings. The richness of the dish means that lighter vegetables make the best accompaniments alongside it: a simple green salad, steamed green beans, wilted spinach, or roasted asparagus all provide a fresh, clean contrast to the creaminess of the bake. For a completely vegetarian meal, serve it alongside a simple tomato salad and crusty bread.
Leftovers keep well in an airtight container in the refrigerator for up to three days and actually improve overnight as the flavors deepen and the sauce thickens further. Reheat individual portions covered with foil in a 160-degree Celsius (325-degree Fahrenheit) oven for about twenty minutes, or in the microwave at reduced power. The reheated dish will not have quite the same fresh-from-the-oven crust, but the flavors will be every bit as good as on the first day — arguably even better. This is a dish that is well worth making the day before a dinner party, both for the improved flavor and for the considerable reduction in day-of kitchen stress.
