I spotted this recipe while blog browsing. I was in search of one final potato recipe for the last of 2010’s harvest and this looked so inviting. It came with the far more romantic name of Pommes à la Dauphinoise (which I will never remember, even after writing about it), and caught my eye for its simplicity and distinction.
Potatoes au Gratin
- 5-7 medium potatoes, cut into 1/8 inch slices (note that smaller potatoes can be sliced lengthwise to achieve larger rounds)
- 2 cloves of garlic, sliced thinly
- 1- 1 1/2 c cream or half & half
- 1/8 -1/4 t salt
- 1/8 – 1/4 t pepper
- 1 t butter
- Rub butter around inside of 2 1/2 qt casserole
- Arrange a layer of potatoes in bottom of casserole
- Top with some of the garlic
- Continue layering until garlic and potatoes are gone
- Mix salt and pepper with 1 c cream.
- Pour on top of potatoes
- Add more cream if needed—cream should reach 3/4 of the way up the potato layers (they cook down some)
- Bake covered at 350 about an hour or until tender.
- Remove cover to let brown (I put the convection on for this) and cook a few minutes longer
The dish was rich and creamy with the muted essence of garlic throughout. Absolutely delicious, I couldn’t believe it didn’t have cheese. After rave reviews, I broke my seasonal eating rules and ordered more potatoes to do it again—soon.