If any dish typifies Grenoble and the French Alps region, it has to be the Gratin Dauphinois. This inexpensive, easy to make and delicious dish goes well with roast chicken , pork, veal , game, a tossed green salad or just steaming hot served all by itself! Keep in mind, that though there are many versions of this well know recipe, a “real” Gratin Dauphinois never, ever has cheese added to it!
• Potatoes ≈ 2 Lbs
• Garlic (two cloves)
• Heavy Cream ≈ about 1 quart or enough to cover all of the potatoes
• Butter (about 1 stick)
• Nutmeg (pinch – optional)
• Salt, pepper to taste
• Butter the bottom of a large baking dish. Earthenware is best, but glass will do.
• Wash and peel the potatoes, then thinly slice them either with a food processor or by hand. Do not rinse the potatoes after they have been sliced, use them right away or they will turn brown.
• Thinly slice the garlic and sprinkle a few slices on the bottom of the buttered dish.
• Arrange the sliced potatoes in the dish, sprinkle a tiny bit of grated nutmeg on them along with the salt and pepper.
• Cover the potatoes with cream and a few small dollops of butter. Repeat this sequence until the dish is full, making certain that the final layer is completely covered with the cream; taste for salt at this time by swirling a finger in the cream mixture- add more if needed before baking.
• Bake the gratin in a preheated 178°c (350°f) oven for around 1.5-2 hours or until the potatoes are easily pierced with a fork. Turn the heat down a bit for the last 30 minutes if the potatoes have completely browned.
Serve with your favourite roast and (or) a tossed green salad!
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