Sunday, April 6, 2008

Pommes Dauphinois (Potato gratin with garlic and cheese)

150 ml milk
100 ml heavy whipping cream
Some butter (about 2 T.)
2 garlic cloves, crushed (mix with salt to make a paste)
salt, ground white pepper and nutmeg to taste (couple of dashes)
1 lb. potatoes (2-3 sliced thinly for an 8 x 8 pan)
1.5 oz. gruyere cheese (or shredded mozzarella with parmesan)
  1. Melt the butter in a hot pan and add the garlic. Pour the milk and the heavy cream. Season them with salt and nutmeg. Cook it gently.
  2. Peel the potatoes and cut into thin slices.
  3. Place some of the potatoes in a layer in a buttered baking pan. Season with salt and ground with pepper. Sprinkle with a little of the cheese. Repeat until all the potatoes and about 3/4 of the cheese are used up.
  4. Pour the milk mixture over the potatoes until it nearly reaches the top (you don't use it all). Top with remaining cheese.
  5. Bake uncovered at 350 until done, about 35-45 minutes. Check at 30 minutes, and see if knife slides through cleanly.
  6. To plate, use a round cookie cutter and serve it with steak.

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