Potatoes au Gratin Dauphinois with Heavy Cream & Cheese
AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTUREKitchen Confidence Rating Scale:
Budget Rating Scale:
Heat oven to 300°F. Slice the potatoes into 1/8 inch slice, place in bowl and cover with cold water. Let soak for at least an hour, drain well and pat dry.
Using 1 tablespoon of the butter to coat the bottom and sides of a 10 inch, 2" deep baking dish. Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
Heat the cream, VERY GENTLY, until butter begins to appear. Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
Bake for 1 1/2 hours 90 Minutesuntil top is lightly browned. The cream should have absorbed into the potatoes, which should be tender, not mushy. Remove from oven and let sit for 10 minutes 10 Minutes, loosely covered.the chicken, sprinkle with parsley and serve immediately.
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Ingredients
Directions
Heat oven to 300°F. Slice the potatoes into 1/8 inch slice, place in bowl and cover with cold water. Let soak for at least an hour, drain well and pat dry.
Using 1 tablespoon of the butter to coat the bottom and sides of a 10 inch, 2" deep baking dish. Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
Heat the cream, VERY GENTLY, until butter begins to appear. Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
Bake for 1 1/2 hours 90 Minutesuntil top is lightly browned. The cream should have absorbed into the potatoes, which should be tender, not mushy. Remove from oven and let sit for 10 minutes 10 Minutes, loosely covered.the chicken, sprinkle with parsley and serve immediately.
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