GRATIN DAUPHINOIS (FRENCH STYLE BAKED POTATOES) – Food Connects People

Original name: Gratin Dauphinois

Origin: France

Ingredients potatoes, 1.5kg, peeled and sliced in 0.3-0.5mm slices fresh cream, 200ml milk, 200-300ml swiss cheese (gruyere, emmental), grinded one clove of garlic, peeled and minced salt pepper ground nutmeg (a lot!)

dry bread crumbs (optional)

Preparation
Place half of the sliced potatoes in the buttered baking dish. Add some salt, pepper, nutmeg and the garlic; pour half of the cream and milk. Repeat the operation with the rest of the potatoes. Grind the cheese on top of the preparation; it should cover the potatoes. If you have dry bread crumbs, you can spread them on top. Put in oven at 200°c for 45min. Lower the temperature to 180° when the cheese has grilled. Bon appétit!

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