Scalloped Potatoes (Gratin Dauphinois)
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 1/2 lb (1.2 kg) potatoes, peeled (about 6 large potatoes)
- 2 cups (200 g) Emmental cheese, grated
- 1 cup (250 ml) 35% cooking cream
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Wash the potatoes, drain and slice them thinly on a mandolin. Do not rinse the potato slices, this way they will maintain maximum starch content.
- Butter the sides and bottom of an 11 x 8-inch (28 x 20-cm) baking dish. Line the bottom with a layer of potato slices.
- Cover with a layer of cheese and cream. Season with salt and pepper. Top with another layer of potato slice and continue in this way, alternating the ingredients until you’ve used them all. Cover with foil.
- Bake for 1 hour. Remove the foil and bake for another 15 minutes or until the gratin is nicely golden. Let stand for 10 minutes and then cut into squares.
Featured in the book Ma cuisine week-end Book (French Version)