Gratin Dauphinois

Instructions

1. 1

   Bring a pot of water to a boil and drop the potatoes into it. Cook for five minutes. Drain and cool.

2. 2

   Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.

3. 3

   Layer the potato slices all the way across the bottom of the dish, sprinkling the cheeses and a little salt and white pepper between the layers.

4. 4

   Beat the egg yolks and mix them into the whipping cream. Pour the mixture over the potatoes. It should come up about two-third of the way to the top. Cover with aluminum foil, and bake in the oven for an hour.

5. 5

   Remove the foil. Combine the bread crumbs and the Parmesan cheese, and sprinkle in a thin layer over the top of the potatoes. Return, uncovered, to the oven. Continue baking until the crust browns. (If you have a convection oven, set it to convect.)

6. 6

   Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.