Sunday, January 9, 2011

Gratin Dauphinois

This recipe comes from Anthony Bourdain's Les Halles Cookbook- Strategies, Recipes and Techniques of Classic Bistro Cooking. I am a big fan of Anthony Bourdain, so when I received this book for Christmas I was like a little kid with a brand new toy!

Everything you need for this recipe!

First, start by preheating your oven to 350. Then, peel and cut your potatoes into 1/4 inch pieces. My pieces were all different sizes and still came out ok.

Now, the recipe calls for 1 sprig of thyme, 1 sprig of rosemary and 1 sprig of parsley. You are supposed to just put each sprig into the potatoes, but I pulled them apart. Still okay! Slightly crush the garlic, but don't chop it!
Put the sliced potatoes, herbs and garlic into a pot. Add the cream.
Add nutmeg, pepper and salt to the pot.
 Bring the mixture to a boil, then reduce the heat to a simmer. After 10 minutes of it simmering, remove from the heat.

Remove the garlic and herbs (if you left them in sprig form) from the potatoes.

Butter the inside of your baking dish. You can also take any extra garlic and rub it around the dish. Make sure the dish is evenly coated in butter.

Pour the mixture into the buttered baking dish.
 Shred the Gruyere cheese.

Put the cheese on top of the mixture! Put into the oven for 40 minutes.

Browned and delicious on top! Allow to rest for about 10 minutes before serving. 

What ingredients make up this delicious dish?

-8 yukon gold potatoes
-2 cups heavy cream
-5 garlic cloves (I used three large elephant garlic cloves)
-1 sprig of thyme
-1 sprig of rosemary
-1 sprig of parsley
-salt and pepper 
-1 tablespoon of butter
-4 ounces of grated Gruyere cheese


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