Potato Gratin Dauphinois from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert
Just as every Provençal cook has his or her own way of preparing bouillabaisse, so will every Dauphiné home cook have his or her version of this most famous of
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Cooking tools:
- Clay pot
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Grater
- Paring knife
- Spoon
Ingredients
- 1 garlic clove, halved
- 2 tablespoons butter
- 1 cup shredded Emmenthaler, Gruyère, or Comté cheese (about 3½ ounces)
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons salt
- 1½ cups whole milk or half-and-half
- 1 egg
- 1½ cups heavy cream
- 2½ pounds Yukon Gold potatoes, peeled, thinly sliced, rinsed, and patted dry
- ¼ teaspoon grated nutmeg
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