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Gratin Dauphinoise Recipe

   
 

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     Gratin Dauphinoise

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1/4 cup unsalted butter, at room temperature
1 clove garlic, minced
6 Yukon gold potatoes (~3 lbs.) peeled and thinly sliced
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 1/2 cups heavy cream
 

Instructions
Preheat oven to 350. In a small bowl, using a fork, mash together the butter and garlic. Use 1 tablespoon of the garlic butter to grease a 12 inch (1 1/2 quart) oval gratin dish.
Layer one third of the potato slices, slightly overlapping, in the prepare gratin dish. Sprinkle the potatoes with 1/2 teaspoon of the salt and a few grindings of pepper. Repeat with another one-third of the potato slices and another 1/2 teaspoon of the salt and a few grindings of pepper. End with the remaining potatoes, taking care to arrange them in an attractive pattern. Season with the remaining 1/2 teaspoon salt and pepper. Pour the cream over the top of the potatoes and dot with the remaining garlic butter.
Place the gratin on a sturdy baking sheet lined with aluminum foil. Bake until the potatoes are tender when pierced with the tip of a thin-bladed knife and the top is a dark, golden brown, about 1 1/2 hours. Let rest for 10 minutes before serving.


Originally Submitted
4/6/2018





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