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Potatoes Dauphonaise Recipe

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This recipe for Potatoes Dauphonaise, by , is from The Gross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Gross
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 lb baking potatoes-Russett, 2 cups whole milk, 3 garlic cloves-minced, 3/4 tsp salt, 3 bay leaves, dash of nutmeg, salt and pepper, 1 cup heavy cream, 2 cups shredded Gruyere cheese

Directions:
Directions:
Butter a baking dish. Peel and slice potatoes (about 1/4 inch thick). Boil potatoes in milk with two cups water and bay leaf, salt and pepper, garlic on medium heat- stirring gently. Reduce heat and cook until tender. Use a slotted spoon and transfer to baking dish. Layer potatoes, 1/2 cheese, 1/2 cream and then again. Bake 1 hour at 375. until golden brown.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Great for company or holiday meal with beef

 

 

 

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