Gratin de pommes de terre a la dauphinoise

Summary

Yield
Servings
Source

Larousse Gastronomique (1961)

Prep time1 hour
Dish TypeMain Course Side dish
Cultural StyleEuropean
Ingredientspotato cream
Dietary preferenceOvo-Lacto Vegetarian

Description

Creamy baked potatoes, usually served as a side dish but can be a main course.

Ingredients

500gpotatoes
1cmilk
50ggruyere
1 egg
1clvgarlic

Notes

Variations: Boil the milk and potatoes first with zest of lemon or lime, thyme (preferably fresh). Sprinkle some truffle oil on top. Larousse says to mix an egg with the milk. A good comparison of variations at http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/apr/11/how-cook-...

Instructions

Slice potatoes thinly and moisten with one to two cups of boiled milk and thick cream, ratio tbd. Season with salt, pepper and nutmeg and half a cup of the gruyere and mix in a buttererd earthernware dish rubbed with garlic. Sprinkle rest of gruyere over the surface and dot with butter. Bake for 45 minutes. Let it cool before serving

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