Ken's Potatoes au Gratin (Dauphinoise)
The French call this dish Potatoes Dauphinoise. It's absolutely delicious, creamy and garlicy, and is a great side dish to almost any meal.
Take several cloves of fresh garlic, peel, crush and chop fine. Put in a bowl and add a small amount of olive oil. Let rest for an hour stirring occasionally.
Take some boiling potatoes, peel and slice medium thin into a bowl of cold water. This stops them from browning while you prepare the other ingredients. It also removes some of the starch.
Take a casserole dish and rub butter all over the bottom.
Sprinkle in some of the garlic, then dry some potatoes well and add a layer, then sprinkle on more garlic, grind on some fresh pepper, then add a few small chunks of butter, then sprinkle with freshly grated Italian Parmigiano-Reggiano (Parmesan) cheese.
Add whole milk until potatoes are half covered. Add a splash of cream.
Cover the casserole with aluminum foil and bake at 350F until the potatoes are tender. Then remove the foil and broil for a few minutes to brown the potatoes.
Sprinkle with finely chopped parsley and serve.
As with all cooking, the quality of the ingredients makes a huge difference. Use first cold pressed olive oil. Buy the garlic from a farmer's market. Use real imported Italian cheese. Use organic whole milk.
Content written and posted by Ken Abbott email@example.com
Like this post? Please share it by clicking one of the share buttons below!