{"id":485,"date":"2011-09-11T22:26:01","date_gmt":"2011-09-12T05:26:01","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=485"},"modified":"2018-02-21T21:37:38","modified_gmt":"2018-02-21T21:37:38","slug":"gratin-dauphinoise","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/gratin-dauphinoise\/","title":{"rendered":"Gratin Dauphinoise"},"content":{"rendered":"

Episode 106: Special Spuds<\/a>
\nRecipe: Gratin Dauphinoise<\/strong><\/p>\n

This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruy\u00e8re cheese before baking. Sometimes I use grated cheese in this dish, but other times I don\u2019t, depending on my mood.<\/p>\n

It is important not to rinse or soak the potatoes after slicing them. Rinsing would remove most of the starch, which is needed to thicken the mixture as it comes to a boil on top of the stove. <\/p>\n

The gratin goes well with a salad of fris\u00e9e or escarole dressed with a mustardy garlic dressing. One of the greatest treats of this dish are the leftovers, which can be enjoyed cool or at room temperature the next day.<\/p>\n

\"Gratin<\/a><\/p>\n

Serves 6 to 8<\/strong><\/p>\n

1 3\/4 pounds potatoes, preferably Yukon Gold
\n2 1\/2 cups milk
\n2\u20133 garlic cloves, crushed, and finely chopped (1 1\/2 teaspoons)
\n3\/4 teaspoon salt
\n1\/2 teaspoon freshly ground black pepper
\n1 cup heavy cream<\/p>\n

Preheat the oven to 375 degrees.<\/p>\n

Peel the potatoes and slice them 1\/8 inch thick, by hand, with a vegetable slicer, or with the slicing blade of a food processor. Do not wash the slices. <\/p>\n

Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.<\/p>\n

Pour the potato mixture into a 6-cup gratin dish, and pour the cream on top. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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