Potatoes Au Gratin (Gratin Dauphinoise)

Breast of Chicken with Duxelles Stuffing

This is another recipe that I tried in my professional chef app; The Culinary Institute of America’s textbook.  Potatoes with cream, cheese, and butter; how could you go wrong? The recipe calls for a 10 serving dish but you can cut it all in half if you don’t want to make 3 pounds of potatoes.

Ingredients:

  • 3 lb chef’s potatoes
  • 5 garlic cloves
  • 1 quart (4 cups) milk
  • freshly grated nutmeg, as needed
  • salt, as needed
  • 12 fl oz (1 1/2 cup) heavy cream
  • 4 oz (1/2 cup) butter, cut into small pieces
  • 1 cup Parmesan cheese, grated (I added this, it is not in the original recipe in textbook)

Directions:

Scrub, peel, and thinly slice the potatoes using a mandoline or electric slicer. If you have to use a knife like me it will work. Put the garlic in a medium saucepan with the milk and bring to a boil. Season the milk with nutmeg, salt, and pepper and add sliced potatoes. Bring the milk to a simmer and cook potatoes until halfway cooked, 8-10 minutes, taking care that the milk does not boil over. Discard the garlic.

Transfer  the potatoes and milk to a buttered pan, pour cream over the top, dot with butter and sprinkle the Parmesan cheese on top.

Bake at 375 degrees until golden brown and milk has been absorbed, about 45 minutes.

Allow the potatoes to rest for 10 to 15 minutes before serving.

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