Name: Pommes Dauphinoise (Scalloped Potatoes with Cheese
Ingredients: -Sue Woodward; 6 lg Baking potatoes; 1 lg Garlic clove; minced; 2 ts Salt; 1 ts Black pepper; freshly ground; 1 pt Heavy cream; Milk; 1/2 c Gruyere or swiss cheese; shredded

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	Side dish	6	Servings

INGREDIENTS

		-Sue Woodward
6	lg	Baking potatoes
1	lg	Garlic clove; minced
2	ts	Salt
1	ts	Black pepper; freshly ground
1	pt	Heavy cream
		Milk
1/2	c	Gruyere or swiss cheese; shredded

INSTRUCTIONS

100 WORLD'S GREATEST RECIPES
Peel potatoes and drop into a bowl of cold water. Preheat oven to 300~.
Place a buttered shallow 10" baking dish directly over low heat. Dry and
thinly slice one potato at a time and spread the slices in the dish. When
half the potatoes are in the dish, sprinkle with garlic, 1 tsp salt, and
1/2 tsp pepper. Add enough of the cream to barely cover the potatoes and
let cream very slowly come to a boil as the remaining potatoes are sliced
and spread in the dish.
When all the potatoes are in the dish, add remaining cream, and a little
milk if necessary, just to cover potatoes. Sprinkle with the remaining salt
and pepper. Bring cream to a gentle boil, then put the baking dish in the
preheated oven.  Bake potatoes for 1.1/2 hours, uncovered. Sprinkle with
cheese. Continue to bake 30 mins. longer. Potatoes will remain hot and
creamy for quite a long time in a low oven.
Author - James Beard
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 26, 1998

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