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

Gratin Dauphinoise Recipe

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This recipe for Gratin Dauphinoise, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. baking potatoes(6-7 medium sized)
salted cold water
2 c. milk
1 1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg
4 oz. grated Swiss cheese(1 cup)
1 c. heavy cream
2 garlic cloves, peeled and crushed


Directions:
Directions:
Peal and slice potatoes into 1/8" slices. Soak in salted water.
Meanwhile, butter a shallow 3 quart baking dish.
Preheat oven to 375F.
Bring milk, cream, garlic, salt, pepper and nutmeg to a boil on medium heat in a medium saucepan.
Drain potatoes and spread evenly into the baking dish.
Strain the milk mixture over the potatoes, disgarding the garlic.
Sprinkle with the cheese.
Bake 1 hour or until potatoes are tender and cheese is golden brown.

Number Of Servings:
Number Of Servings:
10 (less at my house!)
Personal Notes:
Personal Notes:
I like to make this as side dish to a holiday roast.

 

 

 

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