Gratin Dauphinois
Some purists -- the French cook Lydie Marshall among them -- say this classic dish from the Dauphine region of France should never include cheese because starchy potatoes develop a cheesy taste. We grate a little Gruyere on top for a beautiful brown crust. Serves 6.
| 3 | tablespoons butter |
| 2 | cloves garlic, peeled |
| 8 | medium russet potatoes (about 3 pounds), cut into 1/8-inch slices |
| 3 | cups whole milk |
| 1 | tablespoon salt |
| 1 | tablespoon pepper |
| ½ | cup heavy cream |
| 3 | ounces Gruyere cheese, grated (about ¾ cup) |
2. With 1 tablespoon of butter, butter the dish. Rub it with 1 clove of garlic. Chop the remaining clove; set aside.
3. In a large flameproof casserole, combine the potatoes, chopped garlic, milk, salt, and pepper. Toss gently. Cover and bring to a boil over medium heat. Simmer for 15 minutes. Transfer the potatoes and milk to the baking dish.
4. Pour the cream on top and dot with the remaining 2 tablespoons butter. Sprinkle with cheese.
5. Bake the potatoes for 1 to 1½ hours, or until they are tender and the top is golden. Rest for 10 minutes before serving.
Adapted from ''Cooking With Lydie Marshall"
