"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dauphinoise Potatoes Recipe

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This recipe for Dauphinoise Potatoes, by , is from Loving Receipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, January 22, 2009


3 1/2 lb. baking or waxy potatoes
24 oz. of milk (milk and 1/2 and 1/2) (or cream is even better)
Salt as needed
Pepper as needed
Ground nutmeg
Butter, as needed
1 garlic clove, crushed
2 eggs, beaten
5 oz. grated Gruyere cheese
Thyme (chopped)

Scrub potatoes. Slice thin by hand or on a mandoline.
Simmer the potatoes, milk, salt and pepper with the nutmeg until the potatoes are nearly tender but not fully cooked, about 15 minutes.
Butter a hotel pan and rub with garlic cloves. (Leave cloves in the bottom of the pan)
Lift the potatoes from the milk and arrange in layers in the pan. Blend the eggs into the milk and pour over potatoes. Shake the pan slightly to settle the layers and distribute the milk evenly. Spread the cheese in an even layer over the potatoes.
Cover the potatoes and bake in a hot-water bath at 350 until tender, 45 minutes to one hour. Uncover during the final 5-10 minutes of cooking to brown the cheese.




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