Gratin Dauphinois à la Crème

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound new potatoes
    • ½ pint milk
    • salt and freshly ground black pepper<


    Peel and slice potatoes thinly, and soak in cold water for a few minutes. Drain. Place sliced potatoes in a heatproof gratin dish; add milk; season to taste with salt and freshly ground black pepper, and cook for 20 minutes, or until half done. Drain.

    Place drained potato slices in a buttered gratin dish; add cream; sprinkle with freshly grated cheeses; dot with butter and