Gratin Dauphinoise I

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Preparation info

  • Portions:

    12

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
lb

Method

Procedure

  1. Peel the potatoes and cut into thin slices (as for potato chips). Do not place the sliced potatoes in water.
  2. Toss the potatoes in the salt and garlic and arrange in an even layer in a buttered half-size hotel pan or a roasting pan of equivalent size.
  3. Mix the cream and milk and lightly season with pepper. Bring to a boil.