Potatoes Dauphinoise

I love all things potatoes and this is one of my favourite potato dishes. This French recipe was created in the 18th century in the "Land of the four mountains": Lans, Villard de Lans, Autrans and Sassenage. The original recipe calls for heavy cream --  whipping cream is deemed "light" -- and a turnip.

It goes well with just about anything – a green salad with vinaigrette, a steak, fish, or even all by itself eaten cold in the light of the open fridge. It’s incredible with ham, but I no longer eat pork so I have only my memories of it.

Best of all, it’s dead easy and always impresses company. 

Ingredients:

1 lb medium yellow potatoes, peeled and sliced into thin rounds – I
don’t always peel them, but it’s up to you
Salt and freshly ground black pepper
Pinch nutmeg, freshly grated is best
2 1/2 cups milk, can be low fat, or cream -- it's your waistline
1/2 stick (2 oz) butter
1 cup or more to taste Gruyere cheese, grated – Gruyere is a must, do NOT substitute it
1 garlic clove
1 small onion, thinly sliced -- optional

Method:

1. Heat the oven to 350°F or 325F  if you have a fast oven.

2. Rub a shallow, ovenproof gratin dish well with garlic and butter it. Layer potatoes and onions, dotting each layer with butter, salt, pepper, nutmeg and cheese. Leave about 1/2 cup cheese aside.

3. Pour milk or cream over potatoes, shaking to make sure it is evenly dispersed. Potatoes should be covered. Don't pour the liquid all at once -- check to see if it is enough. If not, add more.

4. Sprinkle the remaining cheese on top and dot with butter.

5. Bake uncovered in a preheated oven for 30-40 minutes or until the potatoes are cooked through and the dish is golden and crispy on top.