Gratin Dauphinese

By á-2053

Ingredients

• 2 1/2 lb. Idaho potatoes ( about 6)
• 2 cloves garlic, peeled
• Butter
• 2 cups milk
• 1 cup heavy cream
• salt and pepper
• freshly grated nutmeg
• 1 cup grated gruyere or Swiss cheese

Preparation

Step 1

Preheat oven to 375 degrees.

Peel the potatoes and cut them into slices about one-twelfth of an inch thick. As they are sliced, drop them into cold water. Drain. There should be six or seven cups.

Rub an oval baking dish with a peeled clove of garlic and butter. Crush both cloves of garlic lightly and add them to a saucepan. Add the milk, cream, salt, pepper and nutmeg to the saucepan and bring to a boil. Strain this mixture over the potatoes. Discard the garlic. Sprinkle the top with the grated cheese. Place in the oven over a baking sheet to catch any droppings. Bake for about one hour or until the potatoes are tender and cheese is golden.