Potatoes Dauphinoise
source: recipe by Sharon Gard, photograph created by
Peggy Bucholz, www.finedinings.com
Recipe Type: potatoes, eggs, milk, cheese, au gratin, side dish
Prep Time: 20 min
Total Time: 20 min
Servings: 8
Ingredients:
1 pound Russet potatoes
1 teaspoon salt
freshly ground black pepper
freshly ground nutmeg
2 eggs, beaten
1-1/2 cups
milk, scalded
1 cup Gruyère cheese, grated, divided
Basil sprigs for garnish, if desired
Instruction:
Preheat
oven to 350 degrees F. Generously butter a shallow 1 quart baking dish.
Peel potatoes, slice paper thin with a peeler or a mandolin; place them in a bowl with salt, pepper, nutmeg, beaten
eggs, milk and half the grated cheese and carefully mix together coating well. Layer slices in the prepared baking dish. Sprinkle
top with the remaining cheese. Bake for 1 hour, or until done and the top is beautifully brown, (test for doneness with the tip of
a sharp knife).
Cut into wedges, garnish
with basil sprigs and serve.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
