MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gratin Dauphinois
 Categories: Potatoes, Cheese, Dairy
      Yield: 8 Servings
 
  2 1/2 lb Boiling potatoes
  3 1/2 c  Half & half
      2 cl Garlic; minced
      1 ts Salt
    1/4 ts Pepper; fresh ground
    1/8 ts Nutmeg; fresh grated
    3/4 c  Gruyère; coarsely grated
 
  Equipment:

  Mandoline or other adjustable-blade slicer, such as a Japanese
  Benriner
  
  Put a rack in middle of oven and preheat oven to 400°F/205°C.
  Generously butter a 2-1/2 to 3 qt gratin dish or other shallow
  baking dish. Peel potatoes. Cut crosswise into 1/16" thick slices
  with slicer and transfer to a 4 qt heavy saucepan. Add
  half-and-half, garlic, salt, and pepper and bring just to a boil
  over moderate heat. Pour potato mixture into buttered dish,
  distributing potatoes evenly. Sprinkle nutmeg and cheese evenly
  over top. Bake until potatoes are tender and top is golden brown,
  35 to 45 minutes. Let stand for 15 minutes before serving.
  
  Note:

  The gratin can be made up to 1 day ahead. Cool completely, then
  refrigerate, covered. Bring to room temperature before reheating,
  covered, in a 350°F/175°C oven.
  
  Recipe by Jacques Pépin from the Gourmet Cookbook
  
  Recipe FROM: Gourmet Magazine, Feb 2008
  
  Formatted by: Dave Drum, Apr 12, 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM