Gratin Dauphinois
A side dish made with potatoes and cheese that pairs perfectly with cordon bleu.
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Cooking tools:
- Roasting pan
- Paring knife
- Oven
- Aluminum foil
- Mixing bowl
- Colander
- Peeler
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 8 small Russet potatoes
- 8 ounces Gruyere or Swiss cheese, shredded
- Salt
- Black pepper
- 3 tablespoons chopped garlic
- 1 cup heavy cream
- 2 cups whole milk
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