Title: Classic Bistro Potato Gratin Dauphinoise
Categories: Vegetable
Yield: 6 Servings

1	tb	Unsalted butter
3		Cloves garlic -- chopped
1	c	Heavy cream
1	ts	Salt
1/2	ts	Ground white pepper
4	lg	Russet potatoes -- about 2
		Pounds

Preheat oven to 350 degrees.

Butter a 2 quart flame proof casserole or gratin dish.

Peel the potatoes and hold them in cold water until ready to proceed with the recipe.

Combine the garlic, cream, salt and pepper in a small bowl.

Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.

Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.

Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.

Remove the gratin from the oven and allow to cool for 10 minutes before serving.

From Michael's Place Show #ML1A33

Recipe By : Michael Lomonaco

From: "Master Harper Gaellon" Date: 18 Apr 97 Mastercook Recipes (Mailing List) Ä

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