Basic Professional French Cooking

Pomme Dauphinois

Ingredients (for 4 servings)

.5 kg Potatoes

250 ml Milk

Milk

1 clove Garlic

25 g Gruyere Cheese, grated

Salt and Pepper

Nutmeg

Procedure

1. -Peel potatoes and keep in cool water.
   

2. -Reduce cream by half over medium heat and season with salt, pepper and nutmeg.
   

3. -While cream is reducing, slice potatoes 2/3 mm thick and place into a sauce pot and cover with milk. Bring to a simmer and cook for 3 minutes.
   

4. -Drain the potatoes and rub a baking dish with the clove of garlic. Pour the potatoes into the dish, making sure they are evenly layered.
   

5. -Add reduced seasoned cream to the casserole to come halfway up the sides of the potatoes.
   

6. -Sprinkle the top with grated cheese.
   

7. -Place into the oven and bake for about 30 minutes until the potatoes are tender and nicely browned. Serve right away.

On www.melaniff.com since 2016

Variation

Pomme Campagnarde

Replace Milk with White Veal Stock, add Onions and Bacon.