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"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

Potatoes Dauphinois (Scalloped Potatoes) Recipe

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This recipe for Potatoes Dauphinois (Scalloped Potatoes) is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 potatoes (about 2 lbs.)
2 cups milk
1 1/2 cups heavy cream
1 garlic clove, minced
3/4 tsp. salt
1/4 tsp. pepper
3/4 cup grated swiss cheese
Directions:
Directions:
-Peel and slice potatoes 1/8" thick. Place in a large saucepan. Add milk, cream, garlic,salt and pepper. Bring to a boil, stirring with a wooden spoon to prevent scorching. Remove pan from heat.
-Butter a shallow 9"x 13" baking dish. Pour in potato mixture. Sprinkle cheese over top and bake in a 375º oven for 1 hour or until potatoes are tender when tested with a toothpick. If potatoes begin to brown too much, cover loosely with foil and continue baking. When ready, remove from oven and let stand for 15 minutes.

Serves: 8
Number Of Servings:
Number Of Servings:
8

 

 

 

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