Dauphin Potatoes Au Gratin
|Garlic||1 Clove (5 gm), split|
|Butter||3 Tablespoon (At Room Temperature)|
|Idaho potatoes/Maine potatoes||2 Large|
|Ground pepper||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
Preheat the oven to 300 degrees.
Rub a one quart baking dish with the cut sides of the garlic, then discard.
Butter the dish and set aside.
Peel the potatoes and cut them into thin, uniform slices less than one-quarter inch thick.
As the potatoes are sliced, drop them into a basin of cold water.
Drain and pat the slices dry on clean toweling.
Place potatoes in a large saucepan and add the milk to barely cover.
Add salt, pepper and half the nutmeg and bring to a boil.
Simmer, covered, until most of the milk is absorbed, about ten minutes.
Make one layer of potato slices in the prepared baking dish and sprinkle lightly with salt, pepper and nutmeg.
Pour in half the cream.
Add another layer of potatoes, salt, pepper and nutmeg.
Add the remaining cream.
Bake until the cream is completely reduced and the top is golden brown.
For a brown crust on the bottom of the dish, place the dish directly on a rack in the oven.
If you wish the bottom to remain soft, place the dish in a larger utensil, pour boiling water around the dish and bake.