Gratinee Dauphinoise (scalloped potatoes to die for) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Potatoes (russets or Yukon gold),
Crushed garlic,
Half and half,
Shredded Gruyere cheese,
Good salt (Kosher or sea salt, if possible),
Freshly ground pepper
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Directions: |
Directions:
Take a large teaspoon of crushed garlic (either store bought or crush it yourself) and rub the inside of a shallow twelve inch by 4 inch baking dish with the garlic (measurements are approximate). More garlic is better than less.
Peel 6 large russet potatoes and then slice into about 1/4 inch slices (just pretty thin but don’t get hung up about it). (Yukon Gold and other yellowish potatoes work great as well. Experiment.)
Put the potatoes into a large bowl, add lots of salt and freshly ground pepper, plus a lot of freshly grated Gruyere cheese (a block about 3 inches by one inch by 2 inches is plenty, but reserve enough to spread over the top; as substitutes, use a combination of white cheddar and parmesan, or Swiss, or any soft whitish cheese—Gruyere is by far the best but it’s expensive), plus 2 ½ cups of half and half (if you have it) or some other combination of milk and cream as necessary (don’t stress about it; the only issue is how rich the potatoes will be; they will do fine, but not as rich, if you use 2% milk). Mix very well.
Pour the potato mixture into the baking dish. Arrange the potatoes so that they are evenly spread around the dish. Add the remaining Gruyere evenly on top.
Cook for 1 hour and 15 minutes at 375 degrees. They can stay warm in the oven for a long time.
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Personal
Notes: |
Personal
Notes: If you have a food processor to slice the potatoes and shred the cheese, this can be put together in a matter of a few minutes and it's REALLY good.
Costco generally sells Gruyere at a reasonable price. Specialty stores will gouge you and ordinary grocery stores often don't have it. But the difference is really worth it and it's what makes this recipe authentic.
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