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Gratin Dauphinoise


1 garlic clove, halved
2 cup whipping cream
2 cup milk
1 tsp nutmeg
3 1/2 lb russets, peeled and thinly sliced
1 cup grated cheddar (or more)

Rub garlic all over inside of 13- x 9-in. baking dish. Place garlic in sauce pan and add cream, milk, and nutmeg. Bring to simmer. Layer potatoes in pan, salting and peppering each layer. Pour milk mixture over potatoes; sprinkle with cheese. Bake in oven preheated to 375o for 1 hr 45 minutes, til golden.

Serves 8




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.