Potatoes Au Gratin
This Dish, traditionally called Gratin Dauphinois, is incredibly fattening and rich but is SOOOOO good. Perfect as a hearty side dish to lamb or beef.
3 large russet potatoes, peeled and cut into 1/8 inch thick slices
1 ¼ cups heavy cream
2 cups milk (I use non fat, any kind will work)
1 clove of garlic, halved
5 ounces (approx 3 cups) combined grated gruyere and Swiss cheese
2 ounces grated Romano cheese
Salt and pepper
1 tablespoon soft/room temperature butter
Makes approx 6 servings
1. Preheat oven to 375 degrees
2. Put the potatoes in a large sauté pan and cover with the milk. Add salt and pepper
3. Bring to a boil at moderate heat then simmer for 5 minutes. Drain the milk and allow the potatoes to cool slightly.
4. Rub an 8x8 glass casserole dish with garlic and butter
5. Transfer half the potatoes to the dish and cover with half of the gruyere/swiss cheese and half of the cream
6. Put the remainder of the potatoes on top and cover with the remainder of the gruyere/swiss cheese and cream. Cover the top of the dish with the grated romano cheese.
7. Place the dish in the oven, center rack, and cook for 45 minutes. The cheese on top should be golden and brown. Turn oven off and allow potatoes to cook and rest in the oven for an additional 15 minutes before serving.