Gratin Dauphinois, or Potatoes Dauphinois, is a French dish of Dauphinois origin, based on potatoes and milk. This dish is known in North America as "Potatoes Gratin".
Preparation 30 mn
Cooking 1 hour
2 pounds of Yukon gold potatoes
2 cups of classic béchamel sauce
1 cup of whole milk
1 tbsp. of Herbs de province
1 cup gruyere or Swiss cheese
1 cup parmesan grated cheese
1 tbsp. of minced garlic
1 - Peel, wash and cut the potatoes into thin slices (NB: do not wash them AFTER cutting them, because the starch is necessary for a correct consistency).
2 - In a bowl mix together the béchamel, the garlic and milk 3 - Preheat oven to 350 degrees. Place the slices potatoes in oven dish.
4 - Put over them the béchamel mixture cover with aluminum foil and cook them about 45 mn
5 - Take off the foil and spread the herbs and cheese and bake uncovered for 15 minutes or until cheese are melt and brown
Voila! Bon Appetit!