"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gratin Dauphinois Recipe

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This recipe for Gratin Dauphinois, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robbie Horn
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 lbs Idaho potatoes, peeled and thinly sliced
salt and pepper to taste
2 cups scalded whole milk
1 egg
3 TB unsalted butter, divided
1/13 to 2 cups Gruyere cheese (to taste)
Garlic salt to taste

Directions:
Directions:
Preheat oven to 400. Place potatoes in a large bowl and toss with salt and pepper. Combine egg and scalded milk. Grease 2 Qt casserole (I use an oblong gratin dish, but any will do) Layer half the potatoes in casserole and sprinkle with half of cheese and garlic salt. Add remaining potatoes and cover with milk mixture. Sprinkle remaining cheese and garlic salt. Dot with remaining 2 TB butter and bake 45 to 50 minutes or until well browned. Note that the sauce thickens as the casserole "sits," so do not serve immediately.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
My husband Gerry loves these, especially with a grilled tenderloin roast.

 

 

 

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