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French Gratin Dauphinois Recipe


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     French Gratin Dauphinois

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

2 pounds baking potatoes (peeled and cut crosswise into 1/4-inch slices)
5 cups whole milk
2 garlic cloves (very lightly crushed)
1 1/2 cups heavy cream
1/2 cups crème fraiche (or sour cream)
1 teaspoon salt
1/4 teaspoon ground black pepper
) 2 tablespoons butter (softened)
Pinch nutmeg (freshly grated
Optional- 2/3 cup Gruyere cheese (grated)

Gather the ingredients. In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer. Continue simmering the potatoes for 15 minutes, until they just start to turn tender. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Preheat the oven to 350 F. Drain the milk from the pan and add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the hot potatoes. Heat the cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart. Butter a large baking dish and carefully lift the potatoes into the dish and layer without breaking them up too much. Cover with the cream from the pan. Sprinkle the Gruyere cheese over the potatoes (if using).
Bake in the oven for 20 to 25 minutes, until the potatoes are golden brown on top and the cream has soaked into the potatoes. Serve with your favorite main dish. Enjoy!
Tips This is a great make-ahead side dish. Simply refrigerate it for up to 1 day before the final baking stage. To serve, bring it up to room temperature, cover with foil, and put it into a very hot oven as above. For a restaurant-style serving, leave the gratin to cool in the dish until cold then pop it into the refrigerator for a few hours or overnight. When ready, use a tart cutter for individual portions and reheat by wrapping in foil and popping into a very hot oven.

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