Pommes Dauphinoise (Scalloped Potatoes with Cheese



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Pommes Dauphinoise (Scalloped Potatoes with Cheese

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

100 WORLD'S GREATEST RECIPES
6 lg Baking potatoes
1 lg Garlic clove; minced
2 ts Salt
1 ts Black pepper; freshly ground
1 pt Heavy cream
Milk
1/2 c 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
1/2 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 1.1/2 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

Ingredients:

-Sue Woodward

Serves:

6 Servings 		 
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