Gratin Dauphinois
Ingredients
- 4 large potatoes (about three pounds), peeled and sliced 1/4 inch thick
- 3 large cloves garlic
- 8 oz. Gruyere cheese, shredded
- 1 1/2 cups grated Parmesan cheese
- 1 pint whipping cream
- 2 egg yolks
- White pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Bring a pot of water to a boil and drop the potatoes into it. Cook for five minutes. Drain and cool.
- 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
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
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
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
Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.