Classic Bistro Potato Gratin Dauphinoise
- 1 tablespoon unsalted butter
- 3 cloves garlic, chopped, about 3 tablespoons
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 4 large russet potatoes, about 2 pounds
Preheat oven to 350 degrees.
Butter a 2 quart flame proof casserole or gratin dish.
Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
Combine the garlic, cream, salt and pepper in a small bowl.
Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
Remove the gratin from the oven and allow to cool for 10 minutes before serving.
Copyright Michael Lomonaco 1997