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This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"

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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 eggs
2 cups milk

Method: 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.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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