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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