Classic Bistro Potato Gratin Dauphinoise
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Classic Bistro Potato Gratin Dauphinoise
Last updated 6/12/2012 12:58:43 AM. Recipe ID 21538. Report a problem with this recipe.
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      Title: Classic bistro potato gratin dauphinoise
      Yield: 4 Servings
      1 tb Unsalted butter
      3    Cloves garlic, chopped,
           About 3 tablespoons
      1 c  Heavy cream
      1 ts Salt
    1/2 ts Ground white pepper
      4 lg Russet potatoes, about 2
  Preheat oven to 350 degrees.
  Butter a 2 quart flame proof casserole or gratin dish.  Peel the
  potatoes and hold them in cold water until ready to proceed with the
  recipe. Combine the garlic, cream, salt and pepper in a small bowl.
  Dry the potatoes fully and cut them into rounds, beginning at one
  end, using a mandoline. Set the blade on the mandoline to cut a thin,
  1/8-inch thick, slice. Place the potato slices into the gratin dish
  carefully layering them in a circular fashion.  Pour the seasoned
  cream over the potatoes and shake the dish gently to allow the cream
  to flow towards the bottom of the dish.
  Place the gratin dish on the stovetop over low heat and begin to warm
  the contents until the cream has begun to simmer.  Cook the potatoes
  in the seasoned cream for 5 minutes and then place the gratin dish
  into the oven.
  Bake the potatoes for 45 to 60 minutes until the top has browned to a
  rich golden color and the cream is bubbling along the side of the
  Remove the gratin from the oven and allow to cool for 10 minutes
  before serving.
  Yield: 6 to 8 portions

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Recipe ID 21538 (Apr 03, 2005)

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