Potatoes au Gratin / Potatoes Dauphinoise
|One of the first French recipes developed for potatoes, highlighted with the fragrance of nutmeg|
|2-1/2 lb. ||potatoes, peeled and sliced to 1/8-inch thickness|
|2 cups ||heavy cream|
|3/4 lb. ||Gruyere cheese, shredded|
|1 clove ||garlic|
|1 tbsp. ||butter|
|1/2 ||whole nutmeg|
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Preheat the oven to 350F.
Peel and slice the potatoes. Grate the block of Gruyere cheese.
Prepare the casserole dish by slicing the garlic clove in half and rubbing the clove against the dish. Grease the dish by rubbing a pad of butter over the dish to prevent the potatoes from sticking.
Pour heavy cream over the dish until the bottom portion of the dish is covered. Layer with potatoes, then cheese, then heavy cream; sprinkle salt and pepper over each layer, then grate nutmeg over each layer. Proceed layering the dish until all ingredients have been used, finishing with the cheese on top.
Place in the oven and bake for 1 hour, or until the top is browned and an inserted knife comes out easily.
For better presentation, layer inside 8 ramekins to serve each dish individually for each guest.
Whole nutmeg can be purchased in the spice or bulk section of most grocery stores.
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