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POTATO GRATIN

Choose a 2 inch deep ovenproof dish. Peel, wash and dry the potatoes, thinly slice them. Season with a teaspoon of salt, a small teaspoon of pepper and a little nutmeg and mix. Rub the gratin dish with a clove of garlic. Lay the potatoes in the dish, leveling them. Pour the milk and the cream, barely covering the potatoes and dot with butter. Bake on medium heat (250F) for 2 hours, adding milk if needed. When the potatoes are almost ready (3/4 through), turn the heat up to brown the top of the gratin. Add the grated Swiss cheese. Depending on the type of potatoes used, you may need to cook for 2 1/2 hours for the potatoes to be tender.
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4 1/2 lbs potatoes
1 qt cold boiled milk
3 1/2 oz cream (optional)
2 3/4 oz butter
1 3/4 oz grated Swiss cheese
1 clove garlic 
salt, pepper, nutmeg
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20
mn
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120
mn
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We suggest serving a red Savoie wine with this gratin.
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Rh™ne-Alpes
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Vegetables
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