Craig Claiborne

Gratin Dauphinois

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups very thinly sliced potatoes
  • 1 teaspoon salt
  • ¼ teaspoon</

Method

  1. Preheat oven to moderate (375°F.).

  2. Sprinkle the potatoes with half of the salt, half of the pepper, the nutmeg and garlic.

  3. Place a layer of potatoes in a greased shallow baking dish, sprinkle with one third of the Gruyére