Gratin Dauphinois
The earliest known French potato dish is pommes de terre dauphinoises, which originated in Switzerland in 1600. I tasted this divine dish of scalloped potato, cheese, and milk, a specialty of the region near Annecy, at the home of Ruth Moos (see page 3), who made it as an evening dairy meal served with a salad and vegetables. Instead of covering the potatoes and the cheese with the traditional beef bouillon or broth, Ruth makes it kosher style using only cream or milk.
You can cook this dish in advance, but if you do, cook for only 30 minutes and reheat until the liquid is dissolved and the top is golden.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375 degrees. Rub the garlic around in a 9-by-12-inch shallow fireproof baking dish, then smear the dish with 2 tablespoons of the butter.
Step 2
Peel the potatoes, and slice them 1/8 inch thick. Keep them in cold water until ready to use. Dry the potatoes well, and then layer half of them on the bottom of the dish, season with salt and pepper, grate some nutmeg on top, and then scatter half the grated cheese over all. Arrange a second layer of potatoes on top, season again with salt, pepper, and nutmeg, and scatter the remaining cheese on top. Heat the milk or cream, and pour over the potatoes, barely to cover them. Dot with the remaining butter. Heat the pan on top of the stove until it comes to a boil.
Step 3
Bake in the oven for 45 minutes, or until the milk has been completely absorbed, the potatoes are tender when tested with a knife, and the top is nicely browned.
