Gratin Dauphiniois
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 415 |
| pro | 7 g |
| fat | 31 g |
| carb | 29 g |
These French make-ahead scalloped potatoes are rich and glorious.
Ingredients
- 6 baking potatoes, peeled and thinly sliced
- 2 cups whipping cream
- 3/4 tsp salt
- 1/4 tsp nutmeg
- 1 Pinch pepper
- 1 clove garlic
- 1/2 tsp butter
- 1/2 cup shredded Gruyère cheese 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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