GRATIN DAUPHINOIS (SCALLOPED POTATOES)

By curly

Ingredients

• 4-5 large Russet potatoes
• 1 tsp garlic
• heavy cream - enough to cover potatoes
• salt and white pepper
• nutmeg (optional)
• Gruyere cheese

Preparation

Step 1

Peel, rinse and dry potatoes thoroughly with a towel. Make sure to peel the potatoes fresh, they lose their starch if doe the day before. Slice (1/8 inch thick) enough potatoes to fit into a baking dish about 2 inches deep. Make sure dish is filled no more than 2/3 so there is room for the remaining ingredients. Add heavy cream, chopped garlic and salt and white pepper to the potatoes. A pinch of nutmeg is optional. Mix together in pan with potatoes to make sure all ingredients are evenly distributed. Cover with a lid or foil. Bake at 300 degrees until fully cooked; don't let them get mushy.

Before serving, cover the whole surface with either sliced or shredded Gruyere cheese. Bake again at high heat for a few minutes until cheese is brown. Serve hot with a large spoon.