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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

Potato Dauphinois Gratin (Potato Bake) Recipe

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This recipe for Potato Dauphinois Gratin (Potato Bake) is from Cooking For CoCo, 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 lbs very starchy potatoes such as russet
1 garlic clove
4 T butter
1/8 tsp black pepper
1 1/2 c gruyere cheese
1 1/2 c heavy cream
2 tsp thyme leaves

Directions:
Directions:
Preheat the oven to 350F. Mash the garlic into 1 T of the butter. In an 8 inch skillet or 8-inch square pan, rub the butter/garlic mixture. Peel and slice the potatoes to about a 1/8 inch thickness. Melt the butter in a microwave-safe dish. Add in the cream, salt, pepper, and thyme. Spread 1/3 of the potatoes in the dish, Pour over 1/3 of the cream mixture. Cover with 1/3 of the cheese. Repeat layers ending with the cheese. Cover with a lid or foil. Bake a for 1 hour to 1 hour and 15 minutes until the potatoes are quite tender. Uncover and bake for 10 more minutes until bubbly and golden. Let rest for 15 minutes and serve.

Personal Notes:
Personal Notes:
This has been adapted from a recipe from Julia Child.

 

 

 

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