Potatoes Dauphinois
i love making this for company. it is definitely not a diet dish - one 
look at the ingredients will tell you that. 
 
 
 
serves at least 10 
 
approximately 3 pounds of waxy potatoes, like yukon gold, peeled, sliced 
thinly, but not rinsed 
 
1 medium  yellow onion, peeled and thinly sliced
4   fat cloves garlic, peeled and thinly sliced
3 cup  heavy cream
2 cup  milk (whole or low-fat)
1 cup  freshly grated gruyere cheese
1/2 cup  freshly grated parmesan cheese
  freshly ground black pepper to taste
  salt to taste
pinch  (or more) cayenne pepper
 
preheat oven to 350f. 
place potatoes, onion, garlic, cream, and milk in a large pot. bring 
slowly up to a gentle boil. lower heat to barely bubbling, and then 
cook (stirring often) for approximately 30 minutes. during the time 
it's cooking, you will add the pepper, salt (add small amounts over 
time, tasting to see, as the cheese is salty), and a pinch or more of 
cayenne. 
once the 30 minutes have passed and the sauce has thickened, place this 
mixture into a large rectangle baking pan - a 9x13 will work well. 
spread evenly. 
 
top this mixture with: 
 
1 cup  freshly grated gruyere cheese
1/2 cup  freshly grated parmesan cheese
  a couple of twists of the pepper grinder
  a dusting of cayenne
 
place in oven for one hour, or until top is brown. this dish reheats 
really well, and it will keep well for a few days. 
 
 
 
-- 
(ID: 6947) Mirror: rec.food.recipes: Fri, Jul 16, 2004


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