Gratin Dauphinois

Side Dish

This is a just a variation on au gratin potatoes. The gruyere cheese makes it unusual. Try to slice your potato slices as thin as possible. Preparation is only about 15 minutes. Cooking time is 1 ¼ hours. You get about 6 servings.

Ingredients/Shopping List
• 3 ounces butter
• 5 ounces grated gruyere cheese
• ½ pint double cream
• 1 clove garlic
• ½ pint milk
• grated nutmeg
• salt and pepper
• 3 lbs waxy potatoes

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Per 12 oz. serving:
Calories: 540 Calories from Fat: 322 Total Fat: 35.8g Cholesterol: 117mg Sodium: 210mg Total Carbohydrate: 42.9g Dietary Fiber: 5.0g Sugars: 1.9g Calcium: 345mg

Directions

Preheat oven to 325°.

Slice potatoes as thin as possible. A mandolin or mouli works well for this.

Warm milk over over medium heat. Whisk butter into milk; add salt, pepper, and nutmeg to taste.

Add potatoes and cream slowly until mixture boils. Reduce heat and simmer on very low heat for 10 minutes; stir continuously.

Rub gratin dish with the cut clove of garlic. Butter the dish generously and pour in potato mixture.

Sprinkle cheese on top; bake in preheated oven for 1 ½ hours. Remove when a crispy brown crust forms.

Best served very warm.