Gratin Dauphinois

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Boiling potatoes
		= (such as Yukon Gold)
3 1/2 cups	829ml	Half-and-half
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Freshly-grated nutmeg
3/4 cup	177ml	Coarsely-grated Gruyère

Recipe Instructions

Put a rack in the middle of the oven and heat the oven to 400 degrees. Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.

Peel the potatoes. Cut them crosswise into one-sixteenth-inch-thick slices with a slicer and transfer them to a 4-quart heavy saucepan. Add the half-and-half, garlic, salt and pepper and bring just to a boil over moderate heat.

Pour the potato mixture into the buttered dish, distributing the potatoes evenly. Sprinkle nutmeg and cheese evenly over the top. Bake until the potatoes are tender and the top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving. (The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350-degree oven.)

This recipe yields 8 servings.

Each serving: 289 calories; 9 grams protein; 28 grams carbohydrates; 2 grams fiber; 14 grams fat; 9 grams saturated fat; 64 mg. cholesterol; 382 mg. sodium.

Source:
The Los Angeles Times, 10-06-2004

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