"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gratin dauphinois (potatoes with cream and cheese) Recipe

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This recipe for Gratin dauphinois (potatoes with cream and cheese), by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Seguin
Added: Tuesday, June 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups heavy cream
2 tbsp. butter
1 clove garlic, crushed
dash nutmeg
6 Idaho potatoes, peeled and thinly sliced
1/2 cup Swiss cheese, grated
1/4 cup Parmesan cheese, grated
1/2 tsp. salt
Freshly ground pepper

Directions:
Directions:
Place cream, butter, garlic and nutmeg in a small saucepan. Simmer over low heat for 10 minutes until cream is reduced to 2 cups and has thickened slightly. Butter a small casserole dish and arrange a layer of one third of the potatoes in the bottom of the dish. Add a third of the combined cheeses, season with salt and pepper and repeat to form 3 layers. Dot with butter. Add cream (There should be enough cream to cover the potatoes). Cover the casserole and cook at 300 for 1 hour.

Number Of Servings:
Number Of Servings:
6

 

 

 

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