(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-degree oven.) From “The Gourmet Cookbook.” ...

For 6 people 2 lbs. “boiling” potatoes, peeled 1 cup milk A 6-cup flameproof baking dish, 2 inches deep 1 small clove mashed garlic 1 tsp salt 1/8 tsp pepper 3 to 4 Tb butter (Preheat oven to ...

1. Grease an 8-cup gratin dish with butter. Preheat oven to 400 degrees. 2. In a 5-quart pot or Dutch oven, combine potato slices, half-and-half and garlic. Add a pinch of salt. Bring to boil on ...

I love to serve Gratin dauphinois potatoes and fat green asparagus with the lamb, along with a simple jus from the roasting juices. Preheat the oven to 325 F. Butter an 8x10x2-inch deep baking ...

Ingredients 1 kg Desiree potatoes, peeled 500 ml milk 250 ml double cream 200 g Gruyère, grated sea salt freshly ground white pepper pinch freshly grated nutmeg 1 clove garlic, halved 25 g ...

1. Preheat oven to 350 degrees. Peel potatoes and cut lengthwise into quarters; cut crosswise into slices about ¼-inch thick. Place in a 6-quart pot with cream, milk, 4 crushed cloves garlic ...

Two seems de trop: after all, I've got my arteries to think of. Gratin dauphinois Serves 6 750g waxy potatoes 250ml double cream 100ml whole milk 2 small cloves of garlic, crushed Nutmeg, to grate ...

When it comes to making potato gratin, Michel Yssa is recognized as a master chef. For the past 25 years, he's been serving up gratin dauphinois in his restaurant “Le Connétable“ in Lyon's ...

Main DishA simple potato gratin that is simply melting in your mouth. Have you never heard that French cuisine is just the best ?Ingredients1.5 lbs potatoes1.5 cup milk1 garlic clove2/3 cup ...

Heat the oven to 400 degrees. Place a large oval baking dish — about 12 inches long and 2 inches deep — on a foil-lined baking sheet.