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Gratin Dauphiniois

Yield: 6:

Prep time: 20 minuts:
Total time: 1 hour:

Ingredients:

Swiss cheese freshly grated | 2 cups

Medium sized russet potatoes peeled, and cut thinly | 2 pounds

Half & Half milk | 1 cup

Heavy Ceam| 1 cup

Sea salt to taste | 1 tablespoon

Thyme | 1 teaspoon

Basil | 1 teaspoon

Thyme | 1 teaspoon

Nutmeg | 1 teaspoon

Minced garlic | 1 tablespoon

Bay Leaves| 2-3

Directions:

Preheat oven to 350′. Go ahead and grate Swiss cheese and set aside. Peel potatoes and cut into very thin slices. Soak slices of potatoes in an ice bath for a few minutes. Pat and dry potatoes. Place potatoes in a large sauce pan and cover with milk. Add sea salt, minced garlic, basil, thyme, and bay leaves. Bring to a boil. Add in nutmeg and reduce heat for eight minutes. Once potatoes are tender, use a slotted spoon to transfer to casserole dish in two steps. Discard bay leaves. You may want to butter your casserole dish first before adding potato mixture. Add the first layer of potatoes to the caasserole dish. Strategically overlap the potatoes on top of eachother in a uniformed fashion. Add the first cup of cheese to the first layer. On top, add the second and final layer of the potatoes to the casserole dish. You will now want to top these potatoes with the remaining cream from your suacepan. Coat potatoes with cream and add the last cup of cheese to the mixture. Bake in oven for 40-60 minutes, or until gratin top layer is golden-brown.

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