French (France) vegetable main course food and Drink Ideas
Traditional Gratin Dauphinois (Potato-Cheese Casserole ) Recipe
This is a recipe for Gratin Dauphinois (Potato-Cheese Casserole ) whihc is normally served as a main course. However, I have also seen (a smaller portion) served as an accompaniment to a main course. To all intents it can be served as the potato dish
Gratin Dauphinois (Potato-Cheese Casserole )
2 pounds potatoes
1/2 cup hard swiss cheese -grated
2 cups milk
Peel and wash the potatoes and then thinly slice them. Grate the cheese into a cereal bowl. Then using a different bowl mix the eggs, milk, salt, pepper, and nutmeg.
Grease a 10" inch pan. Layer the potatoes in the pan overlapping each slice. Cover this with a layer of cheese. Pour the egg mixture on top of the cheese. Place four 1/4" squares of butter on top of the cheese.
Bake in the oven at 350 degrees "bain marie" style(shallow hot water bath in which another container is placed for slow and even heating). Place 10" pan inside the larger pan. Fill the larger pan with 1" of water. This will help prevent the milk-egg mixture from over cooking.
The dish is ready when all of liquid in the potatoes pan is absorbed. The top layer should have a golden colour and a crisp texture and the the potatoes should be soft underneath.
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For US to UK equivalents for food weights and measurements see this rough guide
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