Gratin Dauphinois
Source of Recipe
net
List of Ingredients
Gratin Dauphinois
8 Yukon Gold potatoes, peeled and cut into 1/4" slices (about 3 lbs.)
2 c. heavy cream
5 garlic cloves, slightly crushed
1 sprig of thyme
1 sprig of rosemary
1 sprig of flat parsley
salt and white pepper
freshly ground nutmeg (go easy)
1 T. butter
4 oz. grated Gruyere cheese
Preheat oven to 350 degrees.
Place the potatoes in a large pot and add the cream, 4 of the garlic cloves, and the herbs. Season with salt, white pepper, and nutmeg. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes, remove from the heat and discard the garlic and herbs.
Use the remaining garlic clove to rub around the inside of a large oven proof gratin dish. Butter the inside of the gratin dish so that it is evenly coated. Put the potatoes and cream into the gratin dish and sprinkle the top with the cheese. Cook for 40 minutes until the mixture is brown and bubbling. Remove from the oven and allow to rest for 10 to 15 minutes before serving.
Serves 6 - 8.
Recipe
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