Gratin Dauphinoise II

Portions: 15 U.S.

Portion size: 5 oz (150 g) Metric

Ingredients

Procedure

3 lb to taste to taste to taste lb

1.4 kg to taste to taste to taste 225 g

Potatoes Salt

White pepper Nutmeg

Gruyère cheese, grated

1. Peel and eye the potatoes. Cut into very thin slices.

2. Place some of the potatoes in a layer in a buttered baking pan. Season with salt, pepper, and a very small amount of nutmeg. Sprinkle with a little of the cheese. Repeat until all the potatoes and about three-fourths of the cheese are used up.

1 pt 1 cup

500 mL 250 mL

Milk

Heavy cream Egg yolks

Per serving:

Calories, 220; Protein, 8 g; Fat, 13 g (53% cal.); Cholesterol, 85 mg; Carbohydrates, 18 g; Fiber, 1g; Sodium, 80 mg.

3. Combine the milk and half the cream and heat to a simmer. Beat the egg yolks with the remaining cream. Slowly stir in the hot milk mixture.

4. Pour the milk mixture over the potatoes. Top with remaining cheese.

5. Bake uncovered at 350°F (175°C) until done, about 45-60 minutes.

Variation

Savoyarde Potatoes

Prepare as above, but use chicken stock instead of milk.

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