Gratin Dauphinois

I love trying out new recipes but don't often get the chance.  Taking time to read through my cookbooks and then making sure we shop for the ingredients needed for the recipes, it takes just a little planning.  We don't exactly have a well stocked chef's pantry so a trip to the supermarket is usually required.  Anyway, yesterday Sean was headed to the food store so I quickly picked a side dish recipe and made him a small list of ingredients so we could try out a recipe for Gratin Dauphinios (cheesy Gruyere potatoes).  We used them to accompany ham and some mixed veggies.  Let's just say I'll be making these again!

The cookbook

The recipe

The finished dish

The taste tester



These potatoes were so good, made with all the healthy stuff...cream, butter, and Gruyere cheese!  Here's the recipe if you'd like to try them yourself.  You won't be disappointed!

Gratin Dauphinios

2 1/4 pounds baking potatoes

1 garlic clove, crushed

5 tablespoons (1/2 stick plus 1 tablespoon) unsalted butter, plus softened butter for the dish

2 1/2 cups half-and-half

Sea salt, to taste

Freshly ground black pepper, to taste

1 cup (4 ounces) shredded Gruyere

Heat the oven to 300 degrees F.

Peel the potatoes and slice them thin using a mandoline or a food processor.  Place the potato slices in a large bowl of cold water and move them around to get rid of excess starch.  Drain well and dry thoroughly; use a salad spinner or else put the slices in a kitchen towel, gather the corners together, go outside, and swing your arm as fast and vigorously as you can.

Rub a large shallow baking dish with the garlic clove and butter.

Put the butter with the cream in a large saucepan and bring just to a boil.  Finally dice what's left of the garlic and add it to the butter and cream, along with the sliced potatoes, salt and pepper.  Gently simmer for 8 minutes.

Transfer to the prepared dish, spread evenly, and top with the Gruyere and a little more salt and pepper.  Bake for 1 1/2 hours.  Serve hot.

Enjoy!