Gratin Dauphinois

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Gratin Dauphinois
350px

Description[edit]

Gratin Dauphinois [1] [2] [3] this is a creamy potato dish great as a side to a nice meal of lamb chops and salad.

Ingredients[edit]

  • 8 medium-sized red-skinned potatoes
  • 1 garlic clove, peeled and halved
  • salt and freshly ground black pepper
  • 1 stick butter
  • 1 cup heavy cream

Procedure[edit]

  1. Warm oven to 350 degrees F.
  2. Peel potatoes and finely slice.
  3. Using cold water rinse the potatoes, pat dry.
  4. Rub the gratin dish with the cut garlic cloves.
  5. Layer the sliced potatoes along the bottom.
  6. Season well and dot with butter.
  7. Repeat steps 5 & 6 until potatoes are all used.
  8. Evenly pour in the cream.
  9. Bake uncovered ~55 min, achieveing a brownish top.
  10. Serve hot!

References[edit]

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 200-201. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 119. ISBN 978-1-904920-43-4. 
  3. Greenspan, Dorie (2010). around my french table. Houghton Mifflin Harcourt. pp. 360-361. ISBN 978-0-618-87553-5.