GRATIN DAUPHINOIS
Delightful potato-cream-and-gruyere side dish. VERY rich. From the Joy of Cooking cookbook. My family loves this potato dish, but we save it for very special occasions due to the richness.
Provided by quondamquadrat
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Rub a 12-inch gratin dish or a shallow 3-quart baking dish with the garlic.
- Let dry, then coat with the softened butter.
- In a large saucepan or dutch oven, combine the potatoes, half and half, milk, salt, pepper, and nutmeg.
- Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes.
- Pour the mixture into the prepared dish; press down on the top layer to submerge the potatoes.
- Sprinkle the top with the grated Gruyere cheese.
- Bake until the top is golden and the potatoes are tender, about 45 minutes to an hour.
Nutrition Facts : Calories 388, Fat 18.7, SaturatedFat 11.4, Cholesterol 60.4, Sodium 522.4, Carbohydrate 43.8, Fiber 3.5, Sugar 1.9, Protein 12.7
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