Pommes de Terre Dauphinoise

Potatoes au Gratin

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 7 medium-sized red potatoes
  • Clarified butter, or lard
  • Salt, pepper, and nutmeg
  • 1 smal


  1. Peel potatoes and slice paper thin. Coat a shallow casserole, or gratin dish with clarified butter. (Be sure casserole will hold the potatoes.) Arrange potato-slices in overlapping fashion in layers. Sprinkle each layer with salt, pepper, and nutmeg. Repeat layers until all potatoes are used.
  2. Mash a small clove of garlic in a salad bowl with the spoon. Discar