Gratin Dauphinoise (Potatoes Baked in Milk)

Chefs dispute whether or not Gruyere cheese is a classic addition to this dish.
Some prefer it without. A delicious accompaniment to simple roast or grilled
meat.

Servings: 6

Author:

Course:

Vegetable Dishes [/dishes/vegetable-dishes/]

Cuisine:

French [/cuisines/french/]

🧂 Ingredients

2 lb potatoes

peeled
1 egg

beaten
1 1/2 pints boiled milk
1 clove garlic

peeled
1 oz butter

Instructions

1 If you have a food processor, use the slicing plate to thinly slice the
potatoes. If not, do it very finely by hand.
2 Mix the egg, the cooled boiled milk, and seasoning together.
3 Rub a 2 pint (1 litre) gratin dish with the garlic and then half the butter.
4 Layer the potatoes in the dish. Pour over the milk and dot with the remaining
butter.
5 Bake at Mark 4 (180°C) 350°F for 40 to 50 minutes.

Gratin Dauphinoise (Potatoes Baked in Milk)

Course:

Cuisine:

🧂 Ingredients

Instructions

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