November 8, 2010
Regine asked me what I serve with a beef roast. This rich and wonderful gratin is the answer. It’s a tweak on a Jacques Pepin recipe that I absolutely love. It’s great for a party because it can be done ahead of time, and the timing is very forgiving; you can pull it out of the oven and serve it an hour later. It is also a great snack the next day, reheated in the microwave.
Gratin Dauphinois * 2 1/2 pounds Yukon Gold potatoes, thinly sliced * 3 1/2 cups of milk, cream or a mixture of the two * 2 garlic cloves, minced * 1 teaspoon salt * 1/2 teaspoon freshly ground black pepper * a bit of freshly grated nutmeg * 3/4 cup coarsely grated Gruyère (or other cheese - any one will do). Preheat oven to 400°F. Generously butter a shallow baking dish. Put the potatoes into pot with the milk or cream, garlic, salt, and pepper
and bring just to a boil. Pour the contents of the pot into the buttered baking dish, grate the nutmeg over the top and sprinkle on the cheese. Bake for about 45 minutes, until the top is browned and all the liquid has been absorbed by the potatoes. Allow this to stand for 15 minutes (or more) before serving.
This will serve about 8 people.
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