Gratin Dauphinois
photo by AZPARZYCH
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 1⁄2 lbs boiling potatoes, such as Yukon Gold
- 3 1⁄2 cups half-and-half
- 2 large garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon freshly grated nutmeg
- 1 cup coarsely grated gruyere
directions
- Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
- Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
- Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
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Reviews
-
We don't get half and half her in Australia but in the past I have had success using half milk and a mixing with thickened cream but in this recipe though the dish looked good and I must admitted tasted really good but when plating up it was watery, not that thickcreamy sauce I thought I would get. The only change I made was that I used paprika instead if nutmeg otherwise cooked to recipe.. Made for Aussie/Kiwi Swap #52 May 2011.
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York