JEAN-GEORGES'S GRATIN DAUPHINOIS

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Jean-Georges's Gratin Dauphinois image

Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 large Idaho potatoes, peeled and cut into 3/4-inch cubes, unwashed
Coarse salt
4 cups heavy cream
1/2 head garlic, sliced horizontally
Freshly ground white pepper
Freshly grated nutmeg
1 to 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Place potatoes in a small saucepan covered with cold water and add a pinch of salt. Bring to a boil over high heat, and cook for 1 1/2 minutes. Remove from heat, and drain.
  • Heat heavy cream in a medium saucepan with garlic over medium-low heat until reduced to 2 cups, about 30 minutes. Add drained potatoes, salt, pepper, and nutmeg. Cook over medium heat, stirring occasionally, until potatoes are tender, about 15 minutes.
  • Remove garlic, and divide cooked potatoes between two 6-inch round gratin dishes or one large gratin dish. Sprinkle with cheese, and place under broiler until golden.

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