Wayne Gisslen

Gratin Dauphinoise II

Preparation info
  • Portions:

    15

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3 lb<

Method

Procedure

  1. Peel and eye the potatoes. Cut into very thin slices.
  2. Place some of the potatoes in a layer in a buttered baking pan. Season with salt, pepper, and a very small amount of nutmeg. Sprinkle with a little of the cheese. Repeat until all the potatoes and about three-fourths of the cheese are used up.
  3. Combine the milk and half the cream