Scalloped Potatoes (Gratin Dauphinois) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

In almost any guise, potatoes are comfort food, especially when they’re as creamy and cheesy as these French scalloped potatoes. Slice the potatoes as thin as possible before cooking in the milk, which will thicken almost immediately from the potato starch. These potatoes go especially well with roasted meats and poultry.

[Credit: ©]
Credit: ©

Preparation time: 15 minutes

Cooking time: 60 minutes

Yield: 4 to 6 servings

2 pounds potatoes, peeled and thinly sliced

3-1⁄2 cups milk

2 cloves garlic, peeled and minced

1 teaspoon salt

1⁄4 teaspoon pepper

1⁄2 cup coarsely grated Gruyère cheese

  1. Preheat the oven to 400 degrees F. Butter a 2-1⁄2-quart baking dish.

  2. Combine the potatoes, milk, garlic, salt, and pepper in a large saucepan. Bring to a boil over medium-high heat.

  3. Pour the potato mixture into the prepared baking dish and sprinkle with the grated cheese.

  4. Place the dish on a baking sheet and bake on the center oven rack for 45 to 55 minutes, or until bubbly and golden brown.

  5. Remove from the oven and let sit for 15 minutes before serving.