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CREAMY GRATIN DAUPHINOIS

Peel, rinse and cut the potatoes into thin slices. Place them in a large saucepan, cover with the liquid cream, season with salt and pepper and cook, on a medium heat, for approximately 25 minutes. Divide the potatoes into 6 individual gratin dishes, coat with the cooking cream and generously sprinkle with the grated swiss cheese. Brown in a hot oven for 15 minutes.
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3 1/2 lbs potatoes
1 qt liquid cream
5 1/4 oz grated swiss cheese
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10
mn
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40
mn
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Restaurant
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Vegetables
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Michael TUFFIER
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Beaujolais
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