Potatoes Dauphinoise

This traditional French dish is really just a glorified scalloped potato.  The key is to slice the potatoes as thinly as possible, allowing the starches in the potatoes to help thicken the dish.

 

Potatoes Dauphinoise

 

2 Lb. large potatoes, such as russet or yukon gold

2 cups heavy cream

1 cup milk

2-3 garlic cloves, minced

2 cups grated gruyere, or other hard cheese

salt and pepper

Combine the cream, milk and garlic.  Peel and slice the potatoes very thinly (use a mandoline if you have one) and add potatoes to the cream mixture, tossing as you go.  Start layering the potatoes in a greased casserole dish, sprinkling in between layers with the cheese and a touch of salt and pepper.  Be sure to add a bit of cream mixture to each layer.  Cover the potatoes with parchment and tin foil and bake at 400 degrees until potatoes are cooked through, about 60 minutes.  Remove foil and parchment and bake an additional 10 minutes until top is golden.  Allow to rest for a few minutes before serving.

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