"Potatoes Dauphinoise differs from a typical gratin in that it's topped with cheese instead of breadcrumbs. This is a very rich side dish for two; pair it with simple grilled chicken or pork tenderloin, or add an extra potato and make it into a vegetarian main dish...."
INGREDIENTS
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8 ounces Yukon Gold potatoes (approximately two medium potatoes)
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2 or 3 small sprigs of herbs, such as rosemary, parsley or fresh thyme
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1/4 teaspoon kosher salt
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Several grinds of white pepper
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Pinch of fresh grated nutmeg
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3/4 cup heavy cream
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1 ounce Emmenthal or Gruyere cheese, grated (about 1/2 cup)