Gratin Dauphinois
"Delightful potato-cream-and-gruyere side dish. VERY rich. From the Joy of Cooking cookbook. My family loves this potato dish, but we save it for very special occasions due to the richness."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 garlic clove, halved
- 1 tablespoon butter, softened
- 2 1⁄2 lbs baking potatoes, peeled and very thinly sliced
- 2 cups half-and-half
- 1 cup milk
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon fresh nutmeg, grated
- 1 cup gruyere cheese, grated
directions
- Preheat oven to 350 degrees Fahrenheit.
- Rub a 12-inch gratin dish or a shallow 3-quart baking dish with the garlic.
- Let dry, then coat with the softened butter.
- In a large saucepan or dutch oven, combine the potatoes, half and half, milk, salt, pepper, and nutmeg.
- Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes.
- Pour the mixture into the prepared dish; press down on the top layer to submerge the potatoes.
- Sprinkle the top with the grated Gruyere cheese.
- Bake until the top is golden and the potatoes are tender, about 45 minutes to an hour.
Questions & Replies
-
Can you substitute regular white potatoes for baking potatoes
Reviews
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RECIPE SUBMITTED BY
I love to read and cook. You can tell which of my cookbooks I use the most because most of those are falling apart. I have a great significant other and two wonderful kids, ages 15 and 18 as of the end of 2008. My favorite cookbook is Vegetarian Pleasures by J. Lemlin, followed closely by Moosewood Cooks at Home by Molly Katzen. I'm currently a full-time student at my local community college.
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