the richest scalloped potatoes ever!
Dec. 6th, 2005 06:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
manyrafor what seems like forever, I've been promising to share this with y'all. I got this recipe from dish cooking studio in TO. It's a bit expensive with all the gruyere and extremely rich with the heavy cream but it's easy and very impressive.
enjoy!
Gratin Dauphinois
2 cups homogenized milk
1 cup whipping cream
1 tsp nutmeg
salt and pepper
2 lbs (approx 4 large) potatoes
1 medium celeriac, peeled
gruyere cheese, grated
Directions
Put the milk, whipping cream, nutmeg, salt and pepper in to an oven proof casserole dish. Heat to just under the simmer point either in a 375 degree oven or on top of the stove. With a mandolin or the slicing attachment on the food processor, slice the potatoes and celeriac into the heated cream mixture. Top with grated gruyere cheese. Put into a 400 degree oven for 40 minutes
enjoy!
Gratin Dauphinois
2 cups homogenized milk
1 cup whipping cream
1 tsp nutmeg
salt and pepper
2 lbs (approx 4 large) potatoes
1 medium celeriac, peeled
gruyere cheese, grated
Directions
Put the milk, whipping cream, nutmeg, salt and pepper in to an oven proof casserole dish. Heat to just under the simmer point either in a 375 degree oven or on top of the stove. With a mandolin or the slicing attachment on the food processor, slice the potatoes and celeriac into the heated cream mixture. Top with grated gruyere cheese. Put into a 400 degree oven for 40 minutes
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2005-12-07 01:39 am (UTC)no subject
Date: 2005-12-07 06:13 am (UTC)no subject
Date: 2005-12-07 03:57 am (UTC)