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Yvette’s Gratin Dauphinois au Fromage

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Member since 2014

Serves | Prep Time | Cook Time 20 to 30 minutes


2 lb potatoes, sliced 1/8” thick into bowl of ice water
1 to 2 C boiling milk or cream
1/2 to 3/4 lb grated cheese (any combination of Swiss, Gruyere, Emmenthal, Mozzarella)
4 T butter
White pepper
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.

Add 1/3 of the cheese.

Dot with butter

Add 1/3 more potatoes and other half of the spices and garlic

Add 1/3 of the cheese.

Dot with more butter.

Spread last layer of potatoes

Sprinkle with salt and white pepper

Add last 1/3 of the cheese.

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


Photo courtesy of Janet Ashford, who used home-grown garlic and potatoes!

Best if two or more types of cheese are used in combination.

Can try other combinations of cheeses.

Potatoes should come only to ¾” from top of dish, or milk will boil over.

Keep it shallow so it bakes fast.

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