Gratin Dauphinois
Keyword: Thanksgiving
Skill: intermediate
Servings: 1
- 4 large russet potatoes
- 1 ½ cup heavy cream
- 1 ½ cup milk
- 2 tsp salt
- 4 garlic cloves, minced
- freshly cracked pepper to taste
- 1 ¾ cup grated Gruyere cheese
- Preheat 325F.
- Combine the milk and heavy cream in a large Pyrex pitcher. Add salt and pepper, stir and set aside.
- Grease a 14” gratin pan and set aside. Mince garlic with a garlic press and place in a small bowl. Grate Cheese and place in a small bowl
- Peel potatoes and slice 1/16 of an inch thick (either with a mandoline or a with a knife). Place one single layer of potatoes in the gratin pan, add ¼ cup of the cheese and sprinkle 1/8 tsp of the garlic, repeat this process, layering potatoes, cheese and garlic until all 4 potatoes have been used.
- Slowly pour the cream and milk mixture on top of the layered potatoes making sure it is well distributed in all the nooks and crannies.
- Top potatoes with remaining ½ cup of cheese.
- Bake uncovered for 1 hour 30 mins until a knife slides easily into potatoes and they are soft and tender. If cheese starts to brown too quickly cover with foil for the remaining duration of cooking time.
- Allow to cool completely before refrigerating. Cover with foil and place in fridge.
- To rewarm, heat covered for 30 mins in a 375 oven, remove foil and heat for another 10-15 mins more.