Gratin Dauphinoise (Scalloped Potatoes)
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
38
Spice
46
Sweetness
49
Sourness
36
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 medium
Leek1 tsp
Nutmeg (freshly grated)2 tbsps
Unsalted Butter1 large
Garlic (clove, minced)2 cups
Whole Milk1 cup
Heavy CreamDirections:
1
Preheat oven to 350°F with a rack in upper third of oven
2
Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired
3
Discard dark green part of leek and halve white and light green part lengthwise
4
Rinse layers under running water to remove any dirt and grit and pat dry
5
Thinly slice crosswise
6
Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl
7
Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes
8
Spread leek and butter mixture evenly in bottom of baking dish
9
Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture
10
Layer potatoes with milk and salt mixture three more times in same manner
11
Place dish on a shallow baking pan and cover with foil
12
Bake until potatoes are almost tender, about 1 hour
13
Remove foil and pour cream over potatoes
14
Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes
15
Preheat oven to 350°F with a rack in upper third of oven
16
Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired
17
Discard dark green part of leek and halve white and light green part lengthwise
18
Rinse layers under running water to remove any dirt and grit and pat dry
19
Thinly slice crosswise
20
Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl
21
Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes
22
Spread leek and butter mixture evenly in bottom of baking dish
23
Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture
24
Layer potatoes with milk and salt mixture three more times in same manner
25
Place dish on a shallow baking pan and cover with foil
26
Bake until potatoes are almost tender, about 1 hour
27
Remove foil and pour cream over potatoes
28
Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes