Yvette’s Gratin Dauphinois au Fromage
  • Cooking Time: 20 to 30 minutes
  • 2 lb potatoes, sliced 1/8” thick into bowl of ice water
  • 1 to 2 C boiling milk or cream
  • 1/2 to 3/4 lb grated cheese (any combination of Swiss, Gruyere, Emmenthal, Mozzarella)
  • 4 T butter
  • Salt
  • White pepper
  • Nutmeg
  • 3 cloves minced garlic
  • 1 clove uncut garlic
  1. Use ovenproof gratin dishes, 1-1/2” to 2” deep.
  2. Slice potatoes 1/8” thick into bowl of ice water.
  3. Drain and dry potatoes.
  4. Rub dish with garlic clove, then smear dish with butter.
  5. Spread 1/3 of the potatoes in pan.
  6. Sprinkle half the garlic and spices.
  7. Add 1/3 of the cheese.
  8. Dot with butter.
  9. Add 1/3 more potatoes and other half of the spices and garlic.
  10. Add 1/3 of the cheese.
  11. Dot with more butter.
  12. Spread last layer of potatoes.
  13. Sprinkle with salt and white pepper.
  14. Add last 1/3 of the cheese.
  15. Dot with butter.
  16. Pour hot milk over all until it comes ALMOST to the top of the potatoes.
  17. Bake in top third of 425 degree oven for 20 to 30 minutes.
Photo courtesy of Janet Ashford, who used home-grown garlic and potatoes! Best if two or more types of cheese are used in combination. Can try other combinations of cheeses. Potatoes should come only to ¾” from top of dish, or milk will boil over. Keep it shallow so it bakes fast.