Are you planning a special Christmas menu as we are? One of our traditional favorites is Gratin Dauphinois, the perfect accompaniment to any meat, poultry, pork or fish dish. We recommend using small to medium sized, high quality, low-starch potato varieties such as Charlotte, New, Fingerlings or White Round. Our preference for Gruyère cheese in this basic recipe is optional, but oh so delicious!
Merry Christmas to all and our best wishes for good health and prosperity in the coming new year!
Bruno & Joanne
12 young potatoes
2 tbsp butter
herbed sea salt to taste
1 fresh garlic clove crushed
1 pint whole milk
1/4 bouquet of fresh parsley chopped to garnish
Optional – Gruyère cheese
•• Begin by preheating your oven to 400 degrees. •• With the skins left intact, wash the potatoes with a scrub brush. •• Cut the potatoes in half then thinly slice into smaller segments. •• Place the slices in a large bowl of cold water and then rinse through a colander until the water runs clear. •• Transfer the potatoes to a clean dry dish towel and pat dry to absorb the remaining water. •• In a buttered casserole dish, create layers of potato slices and sprinkle with herbed sea salt and crushed garlic throughout each layer. •• Pour the milk over the potatoes bringing the liquid to approximately 3/4 to the top of the layered potatoes. •• Optional are small slices of Gruyère cheese and a sprinkling of more herbed sea salt. ••
•• Cover with a sheet of aluminum foil that has been generously “buttered” on the interior facing side. •• Bake in the oven at 325° for approximately 90 minutes or until the liquid has been absorbed and the top is golden brown.••
•• Garnish with freshly chopped parsley. ••