GRATIN DAUPHINOIS

 

                  GRATIN DAUPHINOIS

Ingredients :

• 2 cups heavy cream
• 1 bay leaf
• 1½ teaspoons kosher salt
• ½ teaspoon freshly
• ground white pepper
• 2 cloves garlic
• 1½ pounds russet potatoes, peeled and thinly sliced

1. Preheat the oven to 325°F/163°C. Grease 4 individual gratin dishes with butter. Line a sheet pan with foil or parchment paper.
2. In a large Dutch oven over medium heat, combine the cream, bay leaf, salt, pepper and garlic and heat to just below a simmer. Add the potatoes and poach until slightly softened but not fully cooked, about 15 minutes. Do not allow the cream to boil. Divide the potatoes among the gratin dishes and remove the bay leaf and garlic from the cream. Pour in enough cream to just cover the top of the potatoes.
3. Place the gratin dishes on the prepared pan and bake until the potatoes are lightly browned on top and fork tender, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.