Ever since I saw the movie, "Julia and Julie" I've been studying French cooking. I rented a DVD of Julia Child's television cooking shows from the library. I borrowed her book, "The Art of French Cooking" and read all the recipes. Here is one recipe that I tried and it was magnifique!
Gratin Dauphinois (Au Gratin Potatoes)
Ingredients: 2 pounds of potatoes-peeled and sliced to 1/8 inch thick, 1/2 clove garlic-unpeeled, 5 tablespoons of butter, 1 teaspoon salt, 1/8 teaspoon pepper, 4 ounces grated Swiss cheese, 1 cup milk
Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Preheat over to 425 degrees. Use an unbreakable baking dish that is 2 inches deep and 10 inches in diameter. Rub the dish with the cut garlic. Smear 1 tablespoon of butter on the bottom and sides of the dish. Start to heat the milk to boiling. Drain the water off of the potatoes. Dry the potatoes on a towel. Arrange half of the potatoes in the buttered dish. Arrange half of the other ingredients in the baking dish. Throw on the rest of the potatoes. Top with the second half of the ingredients. When the milk comes to a boil, pour over the ingredients. Set dish on stove over heat until simmering. Move the dish into the oven and bake 20-30 minutes until the potatoes are tender, the milk is absorbed, and the top is nicely brown.
Bon Apetit!
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