Wednesday, April 7, 2010

Potatoes Dauphinoise

2 extra large russet potatoes
1 pint half and half
white pepper
1 1/2 cups shredded gruyere cheese, about 5 ounces
1 clove garlic, minced
italian seasoned bread crumbs

preheat oven to 350 degrees.

peel potatoes, then slice very thin with a sharp knife (i used my mandolin).  put them in a medium pot with half-and-half, 2 tsp. salt, and freshly ground white pepper.  stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften.

rub bottom of medium casserole dish with garlic, then transfer one layer of potatoes to the dish.  sprinkle with half of grated cheese and nutmeg, then transfer remaining potatoes to dish, along with the half and half  mixture.  the liquid should come just to the tops of the potatoes.  top with remaining cheese, another sprinkle of nutmeg, and a thin layer of bread crumbs.  bake for 35-40 minutes or until potatoes are tender and cheese is golden brown.

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