1 pounds potatoes, preferable Yukon Gold, peeled, rinsed, and sliced 1/8 inch thick
3 cups milk
2 or 3 cloves garlic, minced
teaspoon salt
? teaspoon freshly ground black pepper
? cup heavy cream


1. Preheat the oven to 375 degrees F. Place the potato slices in a saucepan with the milk, garlic, salt, and pepper. Bring to a boil, stirring gently to separate the slices and prevent the slices from scorching. It will thicken as it reaches a boil.
2. Pour the potato mixture into a 6-cup gratin dish, and pout the cream on top. Place the dish on a baking sheet, and bake for 1 hour. Let the potatoes rest for 20 minutes before slicing and serving.
Jacques Pepin notes that his mother made this dish with milk only, and topped it with grated Swiss cheese, which he omits. Whether you make Mom’s version or Jacques’, it is important that the potatoes not be washed after slicing. Washing removes most of the starch, which is needed to thicken the liquid. Jacques enjoys the leftovers, cool or at room temperature, with a green salad.
Potatoes Dauphinois
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