Ken's Potatoes au Gratin (Dauphinoise)
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 inside.
Sprinkle in some of the garlic, then dry some potatoes and add a layer, then sprinkle on more garlic, grind on some fresh pepper and a pinch of salt, then add a few small chunks of butter, then sprinkle with freshly grated Italian Parmigiano-Reggiano (Parmesan) cheese.
Add whole milk until the 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.
Sprinkle with finely chopped parsley and serve.
As with all cooking, the quality of the ingredients makes a big difference. Try to get the best you can. 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 firstname.lastname@example.org
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