Gratin Dauphinois (Potatoes Au Gratin) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A recipe rich enough that sometimes the French use it as a main dish. But a smaller portion makes a great side dish. Enjoy. Ingredients:
3 lbs potatoes |
2 cups heavy cream |
1 cup milk |
2 garlic cloves |
1/4 teaspoon nutmeg |
dried herbs (this is your choice) |
salt & pepper |
2 cups gruyere cheese, shredded (you can substitute swiss) |
Directions:
1. Peel the potatoes & slice them very thin (use a food processor to same time),.
2. Warm the cream, milk, garlic & nutmeg until simmering (about 5 minutes). Remove from heat & remove garlic.
3. Butter the bottom & sides on an oven-proof baking dish (9x13 works well). Place a single layer of potatoes on bottom of dish, sprinkle with salt & pepper, herbs & 2 to 3 T of cheese (you want to end up with a cup of cheese for the top layer). Continue layering until you run out of potatoes & end up with 1 cup of cheese sprinkled on top.
4. Pour the warmed cream mixture over the top & jiggle the dish a bit to get the liquid to spread throughout.
5. Bake at 375 deg for one hour. Allow to cool 15 minutes before serving.
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