Gratin de pommes de terre a la dauphinoise
Creamy baked potatoes, usually served as a side dish but can be a main course.
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-...
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