Gratin Potatoes a la Dauphinoise

[Recipes Index] [World of Chefs]

Ingredients:

• 2 pounds of boiling potatoes, peeled, sliced, rinsed in cold water and pat dry
• Extra virgin olive oil for brushing
• 2 garlic cloves, peeled and sliced down the middle
• 3 large eggs
• 1 cup milk
• 1 cup heavy cream
• 1 cup freshly grated Gruyere cheese
• Salt to taste
• Freshly ground white pepper to taste

Preparation:

Preheat the oven to 300 degrees Fahrenheit.

Slice the potatoes as thinly as possible preferably using a mandoline. Rinse the sliced potatoes in cold water and dry them. Brush the sides of a gratin (or baking) dish with olive oil and then rub the sides of the dish with the cut side of the garlic cloves. Arrange three layers of potato slices in the dish with salt and pepper to taste on top of each layer. In a bowl, combine three beaten eggs with the milk and cream and pour the mixture over the potatoes. Sprinkle the top with the grated cheese and bake approximately one and one half to two hours or until the liquid is absorbed, the potatoes are tender and the cheese is golden brown.