Pommes Dauphinoise (scalloped Potatoes With Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Side dish | 6 | Servings |
INGREDIENTS
| Sue Woodward | ||
| 6 | Baking potatoes | |
| 1 | Garlic clove, minced | |
| 2 | t | Salt |
| 1 | t | Black pepper, freshly ground |
| 1 | pt | Heavy cream |
| Milk | ||
| 1/2 | c | Gruyere or swiss cheese |
| shredded |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 421
Calories From Fat: 262
Total Fat: 29.8g
Cholesterol: 109.5mg
Sodium: 831.7mg
Potassium: 843.3mg
Carbohydrates: 34.7g
Fiber: 4.1g
Sugar: 1.7g
Protein: 5.8g