I've searched high and low for an elegant and simple recipe for potatoes au gratin. I found all kinds of strange variations including ingredients like cream of mushroom soup and a pound of shredded cheddar and a topping of corn flakes. While I'm sure all of these are delicious, they were not what I was searching for. I did not want an overly heavy, greasy mess that overshadowed the potato and possibly even the main course.
Finally I found what I was looking for in a recipe from my friend's sister. This is a traditional recipe for what the French call pommes de terre dauphinois. I love the humble spud and it doesn't need a lot of over the top treatment to be delicious. This recipe is perfection for the potato. Someday I am going to try to grow my own potatoes in a tire. If anyone has done this, let me know how it works.
makes 8 servings
3 large Yukon Gold Potatoes, peeled and thinly sliced
1 qt. whipping cream
2 minced garlic cloves
2 tsp. salt
1 tsp. pepper
Layer potato slices in a buttered 13 x 9 baking dish. Stir together cream and remaining ingredients, pour mixture over potatoes. Bake at 400 degrees for 50 minutes or until potatoes are tender and mixture is bubbly and golden. Let stand 15 minutes before serving.
If you have a healthy heart, you may as well gild the lily and dot the top of the potatoes with some butter. YUM!