Monday, September 10, 2012

Gratin Dauphinois

Looking for an easy side dish to accompany your chicken, meat or fish dishes? Le gratin Dauphinois is an excellent choice ... soft and creamy on the inside .... crunchy on the outside .... and did I say delicious!


2 1/2 lbs potatoes - peeled, washed, dried and sliced
1 lb Gruyere cheese - grated
1 cup half and half
3 tablespoons crème fraîche
1 garlic clove - peeled and cut in half
1 teaspoon nutmeg
1 teaspoon butter
Salt and pepper

Rub butter all over the inside and sides of an 8 inch cast iron skillet or baking dish
Rub the cut side of the garlic all over the inside and sides of the skillet.
In a medium bowl, mix cheese, half & half, crème fraîche, nutmeg, salt and pepper.
Arrange potatoes in a single layer on the skillet.
Top with cheese mixture.
Repeat this process 2 more times.
Top with remaining cheese mixture.
Sprinkle some nutmeg.
Cover skillet with foil.
Bake for about 1 hour or until potatoes are soft.
Remove foil and let bake for another 20 minutes.

1 comment:

  1. Potato Gratin is perfect to go with chicken, steak fish or even just to be eaten on its own. So glad you pop by my blog and that now I get to check out on you too. Do stay in touch and thanks for the support. Am following you back! Cheers, Jo


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