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Potatoes Dauphinoise




Source of Recipe


Chyrel


List of Ingredients




Potatoes Dauphinoise

1 garlic clove, peeled
6 tablespoons unsalted butter, softened
6 large Idaho potatoes
Salt and freshly ground black pepper to taste
1/4 teaspoon nutmeg (preferably freshly ground)
2 cups (about 1/2 pound) grated Gruyere or Jarlsberg cheese
21/4 cups heavy cream



Recipe



Preheat the oven to 350 degrees.
Rub an 11 by 6- by 1-inch jelly roll pan with the garlic clove, then with 2
tablespoons of the soft butter. Peel and thinly slice the potatoes, placing
the pieces into a bowl of cold water. Drain and pat dry with paper towels.
Spread over the bottom of the pan, generously overlapping the potatoes.
Season to taste with salt, pepper and nutmeg. Dot the remaining 4
tablespoons of butter evenly over the top, and sprinkle the grated Gruyere
evenly, making sure to get it in the corners. Drizzle the heavy cream over
the top.
Bake for 45 minutes, or until the cheese is golden brown and the potatoes
are crispy. The potatoes can be cut into square portions and are easily
lifted out with a spatula. Serve hot, straight from the oven.
Makes 8 to 10 servings.