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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

GRATIN DAUPHINOIS from JACQUES PÉPIN Recipe

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This recipe for GRATIN DAUPHINOIS from JACQUES PÉPIN is from The Johnson 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:  
2 1/2 lbs boiling potatoes, such as Yukon Gold
3 1/2 cups half-and-half
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely grated Gruyère
Directions:
Directions:
Put a rack in middle of oven and preheat oven to 400°F. Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.

Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.

Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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