Gratin Dauphinois à L’Hôtel Demornex
2 lb potatoes, sliced 1/8” thick into bowl of ice water
1 to 2 C boiling milk or cream
4 T butter
3 cloves minced garlic
1 clove uncut garlic
Use ovenproof gratin dishes, 1-½” to 2” deep.
Slice potatoes 1/8” thick into bowl of ice water.
Drain and dry potatoes.
Rub dish with garlic clove, then smear dish with butter
Spread 1/3 of the potatoes in pan.
Sprinkle half the garlic and spices.
Dot with butter
Add 1/3 more potatoes and other half of the spices and garlic
Dot with more butter.
Spread last layer of potatoes and salt and pepper
Dot with butter.
Pour hot milk over all until it comes ALMOST to the top of the potatoes.
Bake in top third of 425 degree oven for 20 to 30 minutes.
Pairs Well With
Potatoes should come only to 3/4” from top of dish, or milk will boil over.
Keep it shallow so it bakes fast.