YVETTE’S GRATIN DAUPHINOIS AU FROMAGE

 

  • Cooking Time: 20 to 30 minutes
  • Servings:
  • Preparation Time:

Ingredients

  • 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
  • Salt
  • White pepper
  • Nutmeg
  • 3 cloves minced garlic
  • 1 clove uncut garlic

Directions

  • Use ovenproof gratin dishes, 1-1/2” 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.

Notes

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.

Author Credit: Yvette Malamud Ozer

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