Gratin Dauphinois

maggiesonebuttkitchen

Gratin Dauphinois

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2 1/4 lbs. Russet potatoes

1 clove of garlic, smashed

5 tablespoons butter

2 1/2 cups half and half

sea salt, to taste

fresh ground black pepper, to taste

1 cup shredded Gruyere

Heat oven to 300 degrees

Peel potatoes and slice very thin using a food processor or mandoline. Place potatoes in bowl cover with cold water. Swish potatoes around in bowl to remove excess starch. Drain and place potatoes in salad spinner to remove all excess water or dry with tea towel.

Rub a large shallow baking dish with the garlic clove, set clove a side and then butter dish.

Put the butter in a large pot with half and half and bring just to a boil. Add potatoes, season with salt and pepper, mince the garlic clove set aside from rubbing on baking dish and add to potatoes as well. Gently bring to a simmer…

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4 thoughts on “Gratin Dauphinois

  1. I like all the extra tips you give us in your recipes. I never thought of swishing the potatoes to remove excess starch. Dish looks like a good one for any occasion.

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