Classy Potatoes – Gratin DauphinoisPosted: May 3, 2012
1 garlic clove, halved
6 peeled red potatoes (2 pounds), cut into 1/8 slices
Make sure to weigh potatoes as sizes vary. A mandolin can be used to slice potatoes.
2 Tablespoons butter melted
To save time, I just cut the butter into tiny pieces and divide amongst the potatoes.
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded Gruyere cheese
I usually use more, because it is so good!
1 cup of fat-free milk
Preheat to 425 degrees
Rub an 11 X 13 baking dish with the cut sides of the garlic, then discard.
I use more garlic, 2 or 3 cloves.
Layer half of the potatoes in dish and top with half of the butter, salt, pepper and half of the cheese.
Repeat the layers
Bring milk to boil over low heat.
I start the milk on low when I begin to slice potatoes to save time. I find it does not need to boil, just steam.
Pour milk carefully on potatoes making sure not to move the cheese.
Bake 40 minutes or until done.
This is a delicious classy dish and completely GF. For a weeknight meal, I like to serve it with a ham slice and green beans. It goes with many other meats. I love it left over. It travels well and can be re-heated in the microwave.
adapted from Cooking Light