Yvette’s Gratin Dauphinois au Fromage


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Serves | Prep Time | Cook Time 20 to 30 minutes

Why I Love This Recipe

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.


Ingredients You'll Need

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, 1-½” 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.


Questions, Comments & Reviews


I really love this food.

I really love this food.


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