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Ingredients
| russet potatoes: 2 lbs |
| garlic: 1 clove (minced) |
| heavy whipping cream (fluid): 2 cups |
| 2% milk: 1 1/2 cups |
| salt: 1 1/2 tsp |
| black pepper: 1/2 tsp |
| salted butter: 1 Tbl |
| swiss cheese (shredded): 3/4 cup (grated) |
Gratin Dauphines
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
0 min -
Servings
7 serving(s)
Tags
- Peel potatoes and slice fairly thin (1/8 inch).
- Do not soak in water.
- Combine potatoes slices, garlic, cream, milk, salt and pepper in large heavy saucepan.
- Bring to boil over medium heat, stirring constantly for a few minutes until mixture begins to thicken.
- Butter a 9x13 inch baking dish and pour in potato mixture.
- Sprinkle Swiss cheese over top and place on cookie sheet to catch drippings that bubble over.
- Bake at 400.
- After 15 minutes when cheese has slightly browned, cover baking dish with foil and continue baking 45 minutes.