First, peel the potatoes and slice them very, very
thinly (a wooden mandolin is excellent for this
operation, if you have one), then plunge the
potato slices into a bowl of cold water and swill
them round and round to get rid of some of the
starch. Now dry them very thoroughly in a clean
tea cloth. Then in the gratin dish arrange a layer
of potato slices, a sprinkling of crushed garlic,
pepper and salt and then another layer of potatoes
and seasoning.
Now mix the cream and milk together, pour it over
the potatoes, sprinkle with a little freshly grated
nutmeg, then add the butter in flecks over the
surface and bake on the highest shelf in the oven
for 1½ hours.
Originally Submitted
3/17/2013
0 Out of 5 from
0 reviews
You can add this Gratin Dauphinois recipe to your own private DesktopCookbook.