FOOD: Fine Dining: GRATIN DAUPHINOISE (French Style Scalloped Potatoes)

Photo by Chris Gentile

GRATIN DAUPHINOISE  

Fancy French Scalloped Potatoes – This classic French dish is usually made without cheese. It is the starch from the potatoes, and the cream and milk, which give the dish its cheesy taste while the leek and garlic gently infuse their flavors also. Of course, if you prefer you can add some grated gruyère to the top along with the cream.

INGREDIENTS

    • 3 pounds Yukon gold potatoes (about 6 large)
    • 1 medium leek
    • 3/4 teaspoon freshly ground white pepper
    • 1/4 teaspoon freshly grated nutmeg
    • 2 tablespoons unsalted butter
    • 1 large garlic clove, minced
    • 2 cups whole milk
    • 1/2 cup heavy cream
    • Special Equipment
      • an adjustable mandoline slicer;
      • a 2 1/2- to 3-quart shallow baking dish

PREPARATION

    1. Preheat oven to 350°F with a rack in upper third of oven.
    2. Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
    3. Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
    4. Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
    5. Spread leek and butter mixture evenly in bottom of baking dish. Arrange one-quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in the same manner.
    6. Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
    7. Remove foil and pour cream over potatoes. Continue to bake, uncovered, until the cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes. (Source: First published in Gourmet (April 2011), writer: Shelley Wiseman – permission to republish requested.)

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