The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. Thinly sliced and layered potatoes and cream cooked in a buttered dish with finely minced garlic and some coarsely pounded black pepper.

This dish would be perfect for a buffer supper or potluck and surely would be the first thing to disappear. The dish has very few ingredients but it is oozing with flavor. Happy Cooking

Serves: 4 - 6 people
Preparation Time: 20 minutes
Cooking Time: 35-45 minutes

Ingredients

• 6 large potatoes
• 2 cups of milk (or half and half)
• 2 teaspoon of finely minced garlic
• 2 sprigs of parsely or thyme, chopped coarsely or torn
• 1/2 teaspoon coarselt pounded black pepper
• 1/8 teaspoon of freshly grated nutmeg
• 1/2 cup of grated parmesan cheese or gruyere cheese

Method
Preheat the oven to 200C

Peel the potatoes. Cut crosswise into 1/16-inch thick slices and transfer to a heavy bottomed sauce pan. Add the milk, garlic, salt, pepper and nutmeg. Bring the mixture to a boil.

Butter a gratin dish or a shallow baking dish. Pour the potato mixture into the buttered dish, distributing the potatoes evenly. Sprinkle the cheese evenly on the top.

Bake until the potatoes are tender and the top is golden brown. Takes about 35-45 minutes. While baking you will see the milk boiling; towards the end of baking the mixture would have absorbed the milk with just a little bit of cream left. Voila!

Turn off oven and let it sit in the warm oven for about 15 minutes.

Serve warm.