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Gratin Dauphinois

Source of Recipe

From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris


Recipe Introduction

"This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins that steak houses serve, popular though they may be. This French classic gets all the same things accomplished with much better flavor."

List of Ingredients

◦  4 large white potatoes (about 3 pounds), peeled and sliced ¼-inch thick
◦  3 cloves garlic, crushed
◦  Salt and ground white pepper
◦  8 ounces Gruyère cheese, shredded
◦  1¾ cups grated Parmesan cheese
◦  2 cups heavy whipping cream
◦  2 egg yolks, beaten
◦  ½ cup bread crumbs


Recipe

Preheat the oven to 400° F. Bring a pot of water to a boil. Add the potatoes and cook for 5 minutes. Drain and cool.

Rub the inside of a 12-by-8 inch glass baking dish with the garlic. Discard what's left of the garlic. Layer the potato slices all the way across the bottom of the dish, seasoning each layer with salt and pepper and a sprinkling of Gruyère and Parmesan. (Reserve ¼ cup of the Parmesan for the topping.)

Whisk the cream and egg yolks together and pour over the potatoes. It should come up about two-thirds of the way to the top. Cover with aluminum foil and bake in the oven for an hour.

Remove the foil. Combine the bread crumbs and the reserved ¼-cup of Parmesan cheese, and sprinkle in a thin layer over the top of the potatoes. Return, uncovered, to the oven and continue baking until the crust browns. (If you have a convection oven, set it to convect.)

Remove from the oven and allow to rest and cool for at least 15 minutes before serving.


Makes about 12 side portions