Gratin Dauphinois à la Crème


  • 1 pound new potatoes
  • ½ pint milk
  • salt and freshly ground black pepper
  • butter
  • ¼ pint cream
  • 6 tablespoons freshly grated gruyère
  • 2 tablespoons freshly grated parmesan


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 cook in a slow oven (350°-M3) for about 30 minutes, or until potatoes are cooked through. If top becomes too brown, cover dish with foil. Serve very hot.