Gratin Dauphinois

Marsha Gardner

By
@mrdick1950

Fast, easy and elegant. The bits that form the crust around the edge are to die for. We fight over them in our house.


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Rating:

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Serves:

6

Cook:

35 Min

Ingredients

2 lb
starchy potatoes,
1 clove
garlic, peeled
4 Tbsp
butter, unsalted
1 tsp
kosher salt
1/8 tsp
freshly ground black pepper
4 oz
swiss or gruyere cheese, grated
1 c
boiling cream or milk

Directions Step-By-Step

1
Preheat oven to 425-degrees. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
2
Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.
3
Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.
4
Arrange the remaining potatoes over the first layer and season. Sprinkle on the rest of the cheese and divide the butter over it. Pour on the boiling milk.
5
Set the baking dish in upper third of preheated oven. Bake for 25-35 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.

About this Recipe

Course/Dish: Potatoes