Gratin Dauphiniois
These French make-ahead scalloped potatoes are rich and glorious.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 415 |
| pro | 7 g |
| fat | 31 g |
| carb | 29 g |
| calcium. | good source |
-
6 baking potatoes, peeled and thinly sliced
2 cups (500 mL) whipping cream
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) nutmeg
Pinch pepper
1 clove garlic
1/2 tsp (2 mL) butter
1/2 cup (125 mL) shredded Gruyere or Swiss cheese
Preparation:
In large saucepan, bring potatoes and whipping cream to boil; reduce heat and simmer, uncovered, stirring often, for 10 minutes. Stir in salt, nutmeg and pepper.
Meanwhile, rub 11 x 7-inch, (2 L) baking dish with garlic and butter. Mince garlic and sprinkle in dish. Spread potato mixture in dish; let cool slightly. Sprinkle with cheese. (Can be cooled, covered and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes. Bake, covered in 350ºF (180ºC) oven for 30 minutes before continuing.) Bake, uncovered, in 350ºF (180°C) oven for 25 to 30 minutes or until golden brown.
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For more ideas on cooking with Real Cream, click here |
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