True GRATIN DAUPHINOIS scalloped potatoes
From anatunez 15 years ago
- 60 minutes to make
- Serves 8
This is the authentic way to may Gratin Dauphinois - and boy, is it good! I make this to go with a nice Sunday dinner with friends - accompanies meat wonderfully, and vegetarians will find that with a salad, it is a perfect meal.
Ingredients
- 6 large potatoes shopping list
- 1 litre of whole fat milk shopping list
- 1 stick of butter (100g) shopping list
- nutmeg (muscade) shopping list
- salt shopping list
- pepper shopping list
How to make it
- Pour the milk and the butter into a large pot; bring to a near boil.
- Add the Nutmeg and the salt n peppa.
- Wash and peel the potatoes and slice them directly into the hot milk (and do NOT rinse them - the more starch into the butter and milk, the creamier the dish). I use a little slicing device to obtain thin, even slices (not wafer thin, but rather 1/4 inch or 2mm)
- Cook yer spuds for a few minutes covered, but make sure that you "turn" the potatoes now and again GENTLY so as to keep those beautiful thin slices you have so painstakingly prepared.
- Then turn the pot off and forget about them for about half an hour (hey - it works for me!! I'm a bit like Dorie in Nemo).
- Pour the creamy mixture into a Pyrex baking dish and put in the oven
- Th 6/7 or on 300°F bake (please - you all know your ovens better than I, so adjust accordingly).
- Bake uncovered for about 45 minutes - and do not hesitate to spoon some of the creamy mixture over the potatoes which seem to dry and curl up - it will be ready when there is a delicious golden crust on top (and you can cut through the potatoes with a knife).
- Bon appétit!
The Rating
Reviewed by 4 people-
sounds delicous thanks
momo_55grandma
in Mountianview loved it
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Quick, easy and delicious.... Great!
berry
in Myrtle Beach loved it
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I love scalloped potatoes. Thanks, and HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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