4200 Gratin de Pommes de Terre à la Dauphinoise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Thinly slice 1 kg ( lb) Dutch potatoes. Place in a basin, season with salt, pepper, and grated nutmeg and add 1 beaten egg, dl (1⅓ pt or U.S. cups) boiled milk, and 125 g oz) grated fresh Gruyère cheese.

Mix well together then fill into well-buttered dishes which have been rubbed with garlic. Sprinkle the surface liberally with more cheese and butter and cook in a moderate oven for 40–45 minutes.

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