| Cuisine: French | Type: Side Dish | Serves: |
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Source:
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Veronique Barkalaya |
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Attributes:
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Book |
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Comments:
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There is huge conflict over the recipe for an "authentic" Gratin Dauphinois. Some call for parboiling the potatoes, some call for the use of cheese. This is the simplest, most often called authentic, and our favorite. |
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Serving Suggestions:
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Ingredients:
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Boiling potatoes Heavy or whipping cream 1 clove garlic Salt & pepper |
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Instructions:
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1. Peel, then slice the potatoes about 1/8" thick. 2. Cut the garlic clove in half and rub the insides of a ceramic baking dish. 3. Add a little of the cream to the baking dish. Add a layer of potatoes, pack as tightly as possible. Add a little salt and pepper. Add another layer of potatoes, salt and pepper, and continue to make layers until done. Add cream until even with top layer of potatoes. Bake for about 15 minutes at high temperature (500°F). Lower the temperature to 400°F. It should take about 45 more minutes to complete the cooking. We sometimes put a sprig or two of thyme on top while cooking. |
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2001-03-10