Pommes Dauphinoise (scalloped Potatoes With Cheese Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
100 WORLDS GREATEST RECIPES
6 large: Baking potatoes,
1 large: Garlic clove, minced
2 tsp: Salt,
1 tsp: Black pepper, freshly ground
1 pint: Heavy cream,
Milk,
1/2 cup: Gruyere or swiss cheese, shredded
Directions:
Peel potatoes and drop into a bowl of cold water. Preheat oven to 300~.
Place a buttered shallow 10" baking dish directly over low heat. Dry and
thinly slice one potato at a time and spread the slices in the dish. When
half the potatoes are in the dish, sprinkle with garlic, 1 tsp salt, and
1/2 tsp pepper. Add enough of the cream to barely cover the potatoes and
let cream very slowly come to a boil as the remaining potatoes are sliced
and spread in the dish.
When all the potatoes are in the dish, add remaining cream, and a little
milk if necessary, just to cover potatoes. Sprinkle with the remaining salt
and pepper. Bring cream to a gentle boil, then put the baking dish in the
preheated oven. Bake potatoes for 1.1/2 hours, uncovered. Sprinkle with
cheese. Continue to bake 30 mins. longer. Potatoes will remain hot and
creamy for quite a long time in a low oven.
Author - James Beard
Posted to MM-Recipes Digest by "Robert Ellis" on
Sep 26, 1998
Source from luhu.jp
Place a buttered shallow 10" baking dish directly over low heat. Dry and
thinly slice one potato at a time and spread the slices in the dish. When
half the potatoes are in the dish, sprinkle with garlic, 1 tsp salt, and
1/2 tsp pepper. Add enough of the cream to barely cover the potatoes and
let cream very slowly come to a boil as the remaining potatoes are sliced
and spread in the dish.
When all the potatoes are in the dish, add remaining cream, and a little
milk if necessary, just to cover potatoes. Sprinkle with the remaining salt
and pepper. Bring cream to a gentle boil, then put the baking dish in the
preheated oven. Bake potatoes for 1.1/2 hours, uncovered. Sprinkle with
cheese. Continue to bake 30 mins. longer. Potatoes will remain hot and
creamy for quite a long time in a low oven.
Author - James Beard
Posted to MM-Recipes Digest by "Robert Ellis"
Sep 26, 1998
Source from luhu.jp
Tags
Side dish