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Old 02-17-2013, 03:11 PM   #1
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Gratin Dauphinoise

INGREDIENTS
2 1/2 pounds potatoes, starchy, russet or gold
2 cups milk
1 tablespoon butter
2 –3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/2 cup heavy cream
6 oz shredded Gruyere cheese

INSTRUCTIONS
1. Preheat the oven to 375 degrees.

2. Peel the potatoes and slice them 1/8 inch thick, by hand, or with a food processor. Do not wash the slices.

3. Combine the potato slices, milk, butter, garlic, salt, nutmeg, and pepper in a large saucepan and bring to a boil over medium heat, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.

4. Pour the potato mixture into a gratin dish. Place the dish on a baking sheet and bake for 1 hour until most of the liquid is absorbed. Potatoes should be almost tender.

5. Pour cream on top and top with Gruyere cheese. Return to oven for 20 to 30 minutes until cheese is browned.

6. Let the potatoes rest for 20 to 30 minutes before serving.
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Old 02-17-2013, 03:17 PM   #2
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Yum...is this recipe Heart Healthy???
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Old 02-17-2013, 03:24 PM   #3
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Oh

How could it not be heart healthy? Just make it in the shape of a heart!
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Old 02-17-2013, 03:28 PM   #4
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The garlic counter-acts the butter and cream! :)

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Old 02-17-2013, 03:46 PM   #5
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Of course! I think of dairy of all types as great protein and calcium! And, this recipe probably makes 8 servings, and 1/8 cup of cream never hurt anyone
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Old 02-17-2013, 05:24 PM   #6
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Scrumptious , I could eat a whole pan .
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Old 02-17-2013, 05:42 PM   #7
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Quote:
Originally Posted by Gravy Queen View Post
Scrumptious , I could eat a whole pan .
See...I'm not the only one who would eat the whole pan...

Besides, I have to have something really good every once in a while to remind myself what good food tastes like...
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Old 02-17-2013, 08:54 PM   #8
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I wasn't happy with the way this dish turned out. Too much liquid. I'm not sure if the potatoes added to the problem or not. This needs more research and development.

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Old 02-24-2013, 05:07 PM   #9
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I replaced the original recipe in this thread with another. This one is came together nicely. The step of boiling the potatoes in milk before baking makes a nice thick sauce.

PF will want to eat the whole pan now for sure!

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Old 02-24-2013, 07:40 PM   #10
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Here is a pic of the batch from today.


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"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
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Gratin Dauphinoise INGREDIENTS 2 1/2 pounds potatoes, starchy, russet or gold 2 cups milk 1 tablespoon butter 2 –3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 1/2 cup heavy cream 6 oz shredded Gruyere cheese INSTRUCTIONS 1. Preheat the oven to 375 degrees. 2. Peel the potatoes and slice them 1/8 inch thick, by hand, or with a food processor. Do not wash the slices. 3. Combine the potato slices, milk, butter, garlic, salt, nutmeg, and pepper in a large saucepan and bring to a boil over medium heat, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil. 4. Pour the potato mixture into a gratin dish. Place the dish on a baking sheet and bake for 1 hour until most of the liquid is absorbed. Potatoes should be almost tender. 5. Pour cream on top and top with Gruyere cheese. Return to oven for 20 to 30 minutes until cheese is browned. 6. Let the potatoes rest for 20 to 30 minutes before serving. 3 stars 1 reviews
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