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Potatoes Dauphinois

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"There are many versions of this rustic, cheese-laced, layered potato dish, which originates in the Dauphiné region of France. If you want a richer dish, substitute crème fraîche or heavy cream for the half-and-half."

List of Ingredients

â—¦ 1 tablespoon unsalted butter, melted
â—¦ 2 pounds russet potatoes, peeled and cut into slices ¼ inch thick
â—¦ 2 cloves garlic, minced
â—¦ 1 cup (4 ounces) shredded Gruyère cheese
â—¦ 1 cup half-and-half
â—¦ Salt and ground pepper


Recipe

Preheat the oven to 350° F. Brush a 9-inch gratin dish with 2-inch sides with the melted butter.

Layer half of the sliced potatoes in the prepared dish. Sprinkle evenly with all of the garlic and half of the cheese. Pour ½ cup of the half-and-half evenly over the top. Sprinkle lightly with salt and pepper. Layer the remaining potatoes on top, and then top with the remaining cheese. Again, sprinkle lightly with salt and pepper. Pour the remaining ½ cup half-and-half evenly over the top.

Place the dish on a rimmed baking sheet. Bake until the top is golden brown and the potatoes are tender when tested with the tip of a knife, about 1 hour. Serve right away.

Makes 4 servings