Pommes dauphinoise (scalloped potatoes with cheese

Yield: 6 Servings

Measure Ingredient
\N \N -Sue Woodward
6 larges Baking potatoes
1 large Garlic clove; minced
2 teaspoons Salt
1 teaspoon Black pepper; freshly ground
1 pint Heavy cream
\N \N Milk
½ cup Gruyere or swiss cheese; shredded


Peel potatoes and drop into a bowl of cold water. Preheat oven to 300~.

Place a buttered shallow 10" baking dish directly over low heat. Dry and thinly slice one potato at a time and spread the slices in the dish. When half the potatoes are in the dish, sprinkle with garlic, 1 tsp salt, and ½ tsp pepper. Add enough of the cream to barely cover the potatoes and let cream very slowly come to a boil as the remaining potatoes are sliced and spread in the dish.

When all the potatoes are in the dish, add remaining cream, and a little milk if necessary, just to cover potatoes. Sprinkle with the remaining salt and pepper. Bring cream to a gentle boil, then put the baking dish in the preheated oven. Bake potatoes for 1⅒/2 hours, uncovered. Sprinkle with cheese. Continue to bake 30 mins. longer. Potatoes will remain hot and creamy for quite a long time in a low oven.

Author - James Beard

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 26, 1998

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