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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Also known as French dauphinois or Yankee scalloped potatoes. The potatoes are thinly sliced with a burnished crust. Ingredients:
1 large garlic clove, peeled and smashed |
1 tablespoon unsalted butter, softened |
2 1/4 cups half-and-half |
1 1/4 teaspoons salt |
1/8 teaspoon ground black pepper |
1 pinch fresh nutmeg, freshly grated |
1 pinch cayenne pepper (optional) |
2 lbs potatoes, peeled and sliced about 1/8 inch thick |
Directions:
1. Preheat oven to 350 degrees Rub bottom and sides of 6-cup gratin dish with garlic. Mince garlic and put aside. Wait about 2 minutes and spread about half the butter into dish.
2. Bring half-and-half, salt, pepper, nutmeg, cayenne, potatoes, and garlic to boil in medium saucepan over medium-high heat, stirring occasionally. Reduce heat and simmer for about 2 minutes.
3. Pour potato mixyure into prepared dish and distrbute potatoes eveny Gently press down potatoes until covered by liquid and dot with remaining butter.
4. Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes.
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