Gratin Dauphinois

Gratin dauphinois or scalloped potatoes is one of my favorite dishes. In fact anything involving potatoes is pretty good in my book. This recipe is an adaptation from Julia Child's gratin dish. The substitution of broth instead of cream make this dish less fattening. Only slightly though!

Ingredients

• 2 lbs russet potatoes
• 1/2 clove peeled garlic
• 3 T butter
• salt and pepper to taste
• 1 to 2 cups grated Swiss cheese
• 1 cup vegetable or beef stock

Method

Preheat the oven to 425 F

Wash and slice the potatoes thinly and place in a bowl of cool water.

Rub a 2 quart baking dish with the garlic. Grease the dish with 1 T of the butter. Cut the remaining butter into small pieces and divide in half. Drain the potatoes and dry in a kitchen towel. Place half the potatoes in layers in the baking dish. Season with salt and pepper to taste. Add half the cheese and the dot with butter. Layer the rest of the potatoes on top and season again with salt and pepper. Sprinkle with the remaining cheese and butter. Pour the vegetable or beef stock over all.

Bake the potatoes for 30 to 35 minutes, covering the dish with foil if the cheese starts to become too dark. The potatoes are tender when a knife can easily be inserted in the middle of the gratin. Remove from the oven and cover for 15 minutes. Enjoy!!

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