Gratin Dauphinois

I'm feeling a little French today. Don't ask me why, but just roll with me....
Wanted to make a cassoulet, but it is just not cold enough outside for me to get the full effect. So, I decided to share another favorite that is easy, delicious, and very french. A gratin!
A gratin is the perfect side dish for almost any meal. It is delicious, easy, a looks beautiful. Typically the French would use a low oblong gratin casserole....but if you don't have one a 3 qt. baking dish will do nicely. Depending on what is in season you may add fresh vegetables to the dish. asparagus or leeks in the spring, zucchini or cherry tomatoes in the summer, wild mushrooms or cauliflower in the fall, and onions and cheese in the winter. Make it your own!

Gratin Dauphinois

5 cloves of garlic chopped
3 1/2-4 lbs. potatoes, peeled
Salt and freshly ground pepper
1 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons mixed chopped chives and Italian parsley

Preheat oven to 375 degrees. Butter your baking dish and sprinkle 1/2 of the garlic on the bottom and sides of dish.

Using a mandoline or a very sharp knife cut the potatoes into 1/8 inch thick slices. Arrange a layer of potatoes in the dish, overlapping slightly and then salt and pepper them. Pour a few spoonfuls of cream over it. Sprinkle some more garlic on it and repeat....using all of the potatoes. Make 3 layers if you need to. Pour on any remaining cream and dot with more butter.

Bake until the potatoes are very tender and have absorbed all of the cream and are golden brown on top. About 1-1 1/2 hours. To get a nice brown crust raise the temp to 400 for the last 15 minutes.

Serve from the casserole dish sprinkling chives and parsley on top when you serve.

Merci!