17 hours ago
Tuesday, November 19, 2013
"Dauphinoise" means to cook something slow in garlic and cream, usually referring to potatoes.
Anything cooked slow in garlic and cream sounds good to me.
A mandolin is most helpful in this case. It slices the potatoes paper thin to yield excellent results.
You can make this in a large casserole dish for your holiday table, or in individual French gratins, for nice presentation.
Who doesn't love a gratin?
Potatoes Dauphinoise: (adapted from Martha Stewart) serves 8-10
1 tablespoon unsalted butter
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg
Preheat oven to 400F degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
Remove from oven and grate nutmeg over top just before serving.