Recipe: Gratin Dauphinois

This dish has a fancy name, but a down-home and hearty taste. These scalloped potatoes make a great dish to serve a crowd, and of course tout a deliciously cheesy flavor.  The credit for this belongs to Camper Caroline. This is her favorite potato recipe, and she notes it’s difficult to not consume it all in a single sitting.

Ingredients

  • 1 garlic clove, halved
  • Cooking spray (or butter)
  • 6 red potatoes, about 2 pounds. (Can be any kind of potatoes, we use yellow and purple sometimes, too.) 
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon black or lemon pepper
  • 1/2 cup shredded Gruyère cheese (or any kind of shredded cheese. We often used shredded Mexican cheese.)
  • 1 cup fat-free milk (Doesn’t have to be fat-free)

Five Easy Steps to Deliciousness:

Step 1. Cut potatoes into 1/8-inch slices

Step 2. Preheat oven to 425°.

Step 3. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray (or butter or oil).
(We learned the hard way that the right size dish is key.  Too small and the potatoes don’t bake full through.. too big and the potatoes can get too liquidy.) 

Step 4. Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.

Step 5. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes, or until tender.

p.s. One other additional option: add chopped up chives on top as they come out of the oven.