Gratin Dauphinois
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
60
Spice
53
Sweetness
28
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 large
Garlic Cloves (smashed)8 medium
Potatoes (wet, waxy, non-starchy)1.5 cups
Gruyere Cheese (grated)1.5 pints
Heavy CreamDirections:
1
Place the milk and the garlic in a large heavy saucepan
2
Season with salt, pepper and a little nutmeg
3
Bring to boil, and simmer for 15 minutes
4
Pre-heat oven to 450 degrees
5
Peel the potatoes and slice thinly on a mandoline or plastic vegetable slicer
6
Place potato slices in hot simmering milk and cook very gently for 10 minutes or so, or just until the potatoes begin to soften
7
Immediately drain the potatoes in a colander (reserve milk for another use, if desired)
8
Butter an oval gratin dish that measures about 12" long and 10" wide (at the widest spot)
9
Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of potatoes with a little salt, pepper and nutmeg
10
When half the potatoes are placed, cover with half of the grated cheese, evenly spread out
11
Place the second half of the potato slices in the gratin dish, again seasoning with salt, pepper and nutmeg
12
Top with the remaining half of the cheese, evenly spread out
13
Pour the cream over and around the potatoes
14
Cover the gratin loosely (with a lid or with aluminum foil)
15
Place in the oven, and cook for about 45 minutes, or until the cream has cooked away
16
Remove the lid and place the gratin briefly under the broiler until brown and bubbly
17
Serve immediately