France

Baked Potato (Gratin Dauphinois)

4 lg. baking potatoes
2 cups whole milk
1 garlic clove
Salt, pepper
Nutmeg
2 eggs
4 oz. Gruyere cheese, grated

Peel, slice, and wash potatoes. Place them in a pot and cover them with cold milk. Bring them to a boil and simmer for 5 minutes.

Meanwhile, peel the garlic clove and rub it well all over the bottom and sides of a 1 quart baking dish. Preheat oven to 350 degrees F.

Gently transfer the potato slices to the baking dish, layering as you go. Season each layer with salt, pepper, and a dash of nutmeg. Do not discard the milk.

Beat the eggs with the cooled milk and half of the grated cheese and pour over the potatoes. Cover with the remaining cheese. Bake for 45 minutes, or until the top is golden.

 

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France

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• What to Eat
• Menu Guide
• Bastille Day (July 14)

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  • The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
  • French Women Don't Get Fat by Mireille Guiliano
  • Cooking at Home on Rue Tatin by Susan Herrmann Loomis
  • Foie Gras...A Passion by Michael A. Ginor
  • French Farmhouse Cookbook by Susan Herrmann Loomis
  • Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
  • Parisian Home Cooking by Michael Roberts
  • Saveur Cooks Authentic French
  • Savoring France by Georgeanne Brennan
  • Simple French Desserts by Jill O'Connor
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• from Kate's Global Kitchen:
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• A French Menu
  • Cream of Lettuce Soup (Potage Creme de Laitue)
  • Mushroom Salad (Champignons en Salade)
  • Piperade
  • Potato Bake (Gratin Dauphinois)
  • Cheese Puffs (Gougeres)
  • Southern Chicken with Olives (Poulet Nicoise)
  • Peas (Petits Pois)
  • Baked Tomatoes (Tomates a la Provencale)
  • Egg and Bacon Tart (Quiche Lorraine)
  • Baked Sole in White Wine Sauce (Sole Bretonne)
  • Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
  • Beef Stew (Pot au Feu)
  • Caramel Custard (Creme Caramel)
  • Chocolate Mousse
  • Madeleines

 

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This page modified January 2007

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