Gratin Dauphinois (Cheese / Cream Potatoes)
May 31, 2013
Categories: Comfort Food, Dinner, Lunch, Casseroles, Side Dishes, Dairy, Cheese, Vegetables, Potatoes, French, North American, Pacific Northwest, Pacific Rim, Kid Pleaser, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Boil, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Heavy Cream, Spring more
"Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from "French cooking by Eileen Reece""
- Serving Size: 1 (326.2 g)
- Calories 369
- Total Fat - 21 g
- Saturated Fat - 12.9 g
- Cholesterol - 60.7 mg
- Sodium - 292.3 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 3.4 g
- Sugars - 12.3 g
- Protein - 11.4 g
- Calcium - 341.6 mg
- Iron - 0.9 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.1 mg
Preheat oven to 325f degrees.
Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices. A manodlin works best for thin slices.
Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
Tips & Variations
No special items needed.