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Gratin Dauphinois


Gratin Dauphinois

Here is another potato dish of French origin. A “gratin” refers to any dish with a browned top. This baked potato dish gets its warm golden crust from a generous portion of cheese.

 

2 pounds Russet potatoes

1 clove garlic, cut in half

4 tablespoons butter

1 teaspoon salt

1/8 teaspoon pepper

1 cup (4 ounces) grated Swiss cheese

1 cup boiling milk or heavy cream

 

Preheat oven to 425 degrees. Peel the potatoes and slice them 1/8 inch thick. Place in cold water until needed.

Slice the garlic clove and rub a 9”x13” oven-to-table dish baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.

Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Sprinkle half the salt, pepper, cheese, and butter over the potato slices. Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and the butter over it. Pour on the boiling milk.

Place the baking dish in preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.


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