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Potatoes Dauphinoise
- 1 1/2 lbs. potatoes whole butter,
as needed salt and whie pepper,
to taste
- 1 pinch nutmeg
- 4 oz. Gruyere cheese, grated
- 12 oz. half and half
- 2 egg yolks
Peel the potatoes and cut into very thin slices. Place a single layer of potatoes in
a well-buttered, 9″ x 13″ baking pan. Season with salt, pepper and a small amount of nutmeg. Sprinkle a thin layer of cheese. Add another layer of potatoes and cheese and repeat until all the potatoes and about three-quarters of
the cheese is used. Heat the half and
half to a simmer. Whisk the egg yolks together in a bowl, then gradually add
the hot half and half. Pour the cream
and egg mixture over the potatoes.
Top with the remaining cheese. Bake uncovered at 300 degrees, until the potatoes are tender and golden brown, approximately 50-60 minutes.
Yield: 6 servings |