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Gratin Dauphinoise

Fun.to.Cook's picture
Ingredients
  Garlic 1 Clove (5 gm), halved
  Butter 2 Tablespoon, softened
  Potatoes 5 Large (Peeled)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded cheese 1⁄2 Cup (8 tbs)
  Eggs 2
  Whipping cream 250 Milliliter (1 Cup)
  Light cream/Milk 250 Milliliter
  Nutmeg 1⁄4 Teaspoon
  Butter 2 Tablespoon, melted
Directions

Rub 6 cup (1.5 L) oval gratin dish with cut sides of garlic; discard garlic.
Spread butter over dish.
Slice potatoes very thinly lengthwise; let stand in cold water for 5 minutes.
Drain and pat dry thoroughly.
Arrange one-third of the potatoes; in dish, overlapping slices.
Sprinkle with one-third of the salt and pepper; top with 1/3 cup (75 mL) of the cheese.
Repeat layers; top with remain ing potatoes.
Beat together eggs, whipping cream and light cream; pour over potatoes.
Sprinkle with remaining salt, pepper and remaining cheese; sprinkle with nutmeg, then butter.
Bake in 325°F (160°C) oven for 1-1/4 hours or until potatoes are tender and top is crisp and brown.
Let stand for 5 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
6

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