Gratin Dauphinois
Judy
Ohmygosh. Sinful. From Patrica Wells’ At Home In Provence. One-half of this recipe makes plenty for 3 people.
ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 4 ounces freshly grated Swiss Gruyère cheese
- sea salt and freshly ground black pepper
- freshly grated nutmeg to taste
- 1 clove garlic, peeled and halved
- 2 pounds firm-fleshed potatoes, peeled and sliced very thin
- 3 Tablespoons unsalted butter
directions
- 1
Preheat oven to 375°.
- 2
In a large saucepan, bring the milk to a boil over moderate heat. Add the cream and 3/4 of the cheese. Stir to blend. Season with salt, pepper, and a grating of nutmeg. Add the potatoes and mix well with a wooden spoon. Cook over low heat, stirring from time to time, until the potatoes are soft, about 20 minutes. Taste for seasoning.
- 3
Thoroughly rub the inside of a shallow 2-quart gratin dish with garlic. (You can also use a deep pie plate.) Transfer the potatoes and their liquid to the baking dish. Sprinkle with the remaining cheese and the butter.
- 4
Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes. Serve immediately.
Source: Judy
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