My friend Sharon Gard shared this recipe with me from a very old
cookbook,
it is easy to make ... serve
for lunch with a tossed green
salad
or
for
dinner with baked chicken breasts or
a ribeye steak
see more ... try these easy delicious
side dishes ...
photographs, too!
Potatoes Dauphinoise
source: recipe by Sharon Gard, photograph created by
Peggy Bucholz, www.finedinings.com
1 pound Russet potatoes
1 teaspoon salt
freshly ground black pepper
freshly ground nutmeg
2 eggs, beaten
1-1/2 cups
milk, scalded
1 cup Gruyère cheese, grated, divided
Basil sprigs for garnish, if desired
Generously butter a 1 quart shallow baking dish.
Peel
potatoes, slice paper thin with a peeler or a mandolin; place them in a bowl with salt, pepper, nutmeg, beaten
eggs, milk and half the grated cheese and carefully mix together coating well. Arrange
slices by layering them in the prepared
baking dish. Sprinkle the top with the remaining cheese and bake at 350° for 1 hour, or
until done and the top is beautifully brown, (test for doneness with the tip of
a sharp knife). Cut into wedges, garnish
with basil sprigs and serve.
Serves 6
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