POTATOES - “GRATIN DAUPHINOIS"

Maynard Pittendreigh

This recipe came from the Office Manager at the Good Shepherd Presbyterian Church in Georgia.

• 1 pound potatoes
• 2 cups milk
• Freshly grated nutmeg
• 1/3 cup whipping cream
• 1 clove garlic, finely chopped
• 1 cup shredded Gruyere cheese

(I use Gold Yukon potatoes. Instead of 1/3 cup whipping cream and 2 cups milk, I use 1 cup 2% milk and 1 1/3 cup Half and Half. Instead of one clove garlic, I use 1 teaspoon garlic powder)

1. Preheat the oven to 325 degrees F
2. Slice the potatoes, about ¼ inch or less thick
3. Place in a saucepan, cover with milk and season with salt, ground pepper and nutmeg.
4. Bring to simmer over medium low heat and simmer until the potato is almost cooked, but still firm.
5. Strain and set the milk aside.
6. Prep a backing dish with some Pam.
7. Arrange potatoes in even layers in the dish.
8. Reheat the milk and allow to simmer for a few minutes.
9. Add the cream and garlic to the milk and bring to a simmer.
10. Simmer for a few minutes.
11. Pour on potatoes
12. Sprinkle the shredded cheese.
13. Bake for 35-45 minutes, or until the potatoes are tender and the top is lightly browned.