Gratin Dauphinoise

Again I apologize for things being quiet around here. While Christmas was absolutely lovely it has been a rough few weeks around here. Good riddance 2012. 2013 I am hereby putting you on notice that you have to be better than the end of 2012.

I love the feeling of a new year. I like the idea that I don’t know what the next 365 days will hold and that it isn’t a good year or a bad year yet. It is just a year full of opportunity. I also love the feeling that it is a chance to start fresh. Kinda like a Monday after a weekend of ridiculous eating where you resolve to eat better and make it to the gym at least twice this week.

I have consumed more comfort food and sugar in the past two weeks than I think I did in ALL of 2012. It has not been pretty. I am looking forward to getting back to our usual whole food centered eating. Shoving three to five cookies in my face multiple times a day has just got to stop. Plus I just don’t feel very well because of it. Nathan started making our bread again this past week so I think we are well on our way to resuming healthier eating habits (this does not mean you are getting a bunch of healthy post in the coming weeks. I have cupcakes, cookies, pizza and rolls to share with you).

Gratin Dauphinoise (fancy easy scalloped potatoes)

However today is still 2012 so I present to you comfort food. I have always loved scalloped potatoes and this is a grown up garlicky version of the standby favorite. I served this deliciousness at our Christmas party earlier this month. The best part? You LITERALLY boil the potatoes in half and half.

I recommend cutting the potatoes down to silver dollar sized chunks before cutting them on the mandolin. This way your finished slices are smaller (and not the size of dessert plates like mine were). Second there is no such thing as too much garlic in this dish. I promise. Third I’m trying to but our grocery bill down these days so I bought a cheddar Gruyere blend from Trader Joes. It was perfect and almost half the price. I bet you could even use cheddar. Just make sure whatever you use has lots of flavor.

Thank you for being a part of my little blog this year. It has been a wonderful adventure. Here’s to many more in 2013.

Gratin Dauphinoise (fancy easy scalloped potatoes)

Gratin Dauphinoise (serves 8-10)
Barely adapted from Gourmet

3 lbs boiling potatoes, such as Yukon Gold
4 cups half-and-half
4 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely grated Gruyère (or a blend)

Put a rack in middle of oven and preheat oven to 400°F. Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish. Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat. Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.

The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350°F oven.

Gratin Dauphinoise (fancy easy scalloped potatoes)

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