Tuesday, June 21, 2011

Gratin Dauphinois-Julia Child's Version

I won't say this dish is impossible to screw-up, but you'd have to make a determined effort.

You Will Need:

2 lbs. "boiling" potatoes (I used Yukon Gold) totalling 6-7 cups sliced 1/8 inch thick
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup Swiss cheese (4 ounces) grated
1 cup boiling milk

Peel the potatoes and place in a bowl of water until needed.

Rub a flame-proof baking dish with the clove and then butter generously. Drain and dry the potatoes. Preheat oven to 425 degrees F. with the rack in the upper-third position. Layer half the potatoes in the pan. Use half the salt and pepper, and half the butter to dot. Sprinkle on half the cheese. Repeat with the remaining potatoes, spices, butter and cheese ending with a cheese layer. Pour on the boiling milk and then place on a burner until it comes to a simmer. Bake 20-30 minutes or until nicely browned and most of the liquid has been absorbed.

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