Gratin Dauphinois
1 photo of Gratin Dauphinois
By
Marsha Gardner
@mrdick1950
1
Fast, easy and elegant. The bits that form the crust around the edge are to die for. We fight over them in our house.
Ingredients
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2 lbstarchy potatoes,
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1 clovegarlic, peeled
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4 Tbspbutter, unsalted
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1 tspkosher salt
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1/8 tspfreshly ground black pepper
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4 ozswiss or gruyere cheese, grated
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1 cboiling cream or milk
How to Make Gratin Dauphinois
- Preheat oven to 425-degrees. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
- Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.
- 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.
- 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.
- 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 Gratin Dauphinois
Course/Dish: Potatoes
