Potatoes: Gratin Dauphinois

Dauphinois is a specialty in an area near the bottom of the French Alps, around Grenoble. In Grenoble, cheese is rarely used for this recipe. However, in other areas of France, Lyon for example, cooks will top the potatoes with cheese. I prefer Gruyere.

The top layer of this finished recipe should be nicely glazed. While cream will glaze better than milk, adding cheese surely guarantees a nicely glazed top.

Leftover gratin dauphinois is great a day or two after, especially with a light mixed green salad.

Whether it is served with a roast or room temperature leftovers, gratin dauphinois goes well with a Cotes du Rhone or Zinfandel.

For Six People:

Wash and peel slightly over 2 pounds of Red Bliss potatoes. After peeling hold in a bowl of cold water. Make sure they are completely covered. This can be prepared a day in advance.

Slice the potatoes into 1/4 inch slices and layer in a large saute pan.

Add 3 1/2 cups of half and half.

Sprinkle one finely chopped clove of garlic over mixture.

Season with finely ground white or black pepper to taste.

On the top of the stove, bring the mixture to a boil

With a wooden spoon stir and separate any potatoes that stick together. You want to coat every slice evenly and prevent sticking to the bottom of the pan.

Let mixture simmer for two minutes.

Then pour the entire mixture into a buttered 8 cup gratin dish.

Sprinkle the top with a 1/2 cup of grated swiss, (Emmenthaler or Gruyere) and two teaspoons of grated Parmesan cheese.

Place in a 400 degree oven for about one hour. You want a golden top, without drying up the cream mix.

Let stand for 20 minutes before service.

If ready before your roast, hold at 165 degrees until service.

While this dish goes well with a roast, having it room temperature as a leftover with salad and wine is delicious too. (I could become a vegetarian, for one day.)