Gratin Dauphinois
(Scalloped Potatoes)
Recipe Courtesy of April Stamm
Serves 4-6
4 medium sized starchy (russet) potatoes, peeled and held in cold water
1 1/4 cup whole milk
1 1/4 cup heavy cream
kosher salt
freshly ground pepper
small pinch of nutmeg
1 clove of garlic, split in half
3/4 cup parmesan cheese, grated
Preheat oven to 375 degrees F.
Rub an 8 x 8 baking dish with the cut edge of the garlic and set aside.
Bring the milk and cream just to a boil and and immediately take off of the heat. Season tha sauce with salt (until the sauce is quite salty as it is the only thing that will season the potatoes), lots of freshly ground pepper, and the nutmeg. Slice the potatoes 1/8 inch thick on a mandoline and put directly into the warm milk and cream mixture. When all of the potatoes are in the mixture, bring the mixture back to a simmer over medium high heat and cook until the sauce thickens slightly (until it coats the back of a spoon), stirring gently to make sure the potatoes are not sticking to the bottom of the pot. Pour the entire mixture into the prepared baking dish. Top evenly with the grated cheese. Bake for about 30 minutes until the top is brown and bubbly and the potatoes are tender. Let the gratin rest out of the oven for 10-15 minutes then serve.
