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Gratin Dauphinois (Scalloped Potatoes) - Jacques Pépin's recipe


Gratin Dauphinois (Scalloped Potatoes)

This week, the members of I Heart Cooking Clubs (IHCC) are making Jacques Pépin's recipes featuring cheese! We are bringing out the cheese and let it shine! Quoting the admin: Here are a few French cheeses just to get you thinking about all the fun options: Brie, Camembert, Comté, Emmental, Fromage Blanc, Roquefort, Neufchâtel, Chèvre, Boursin, and Gruyère are among the most classic French cheeses but feel free to use any cheese you like!



At the same time, Little Thumbs Up is celebrating June (my birthday month! :P) with the theme CREAM! Quoting the host, Diana: Simply cook or roast any recipe using cream, including: heavy cream, coconut cream, whipping cream, thickened cream, pure cream, clotted cream, sour cream, double cream, and single cream.

Cheese and cream. Nothing can go wrong with this combo! So, I choose Jacques Pépin's Gratin Dauphinois (Scalloped Potatoes), a baked dish that my 21.5mo toddler will love to eat as well. :)


Recipe adapted from The Great Cooks Cookbook.

Ingredients: 
(Serves 2) 

1 large Russet potato
1 large garlic clove, finely chopped
1/2 cup full cream milk
1/2 cup cooking cream (I used Emborg)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
1/2 cup grated Swiss cheese


How to:

1. Peel the potato, wash and dry thoroughly. Cut into thin slices.
Note: Do not soak the potatoes in water or they will lose the starch needed for the dish to be smooth.

2. In a heavy saucepan, combine the potato slices with chopped garlic, milk, heavy cream, salt, and pepper. Bring to a boil over medium heat, stirring with a wooden spoon to prevent scorching. The mixture will thicken slightly; remove from heat.

3. Preheat oven to 200°C. Butter a small glass gratin dish, about 1 & 1/2” deep, and pour in the potato mixture. Sprinkle cheese all over the top. Bake for about 45 minutes or until potatoes are golden brown and fork-tender.

4. Let rest for 15 to 20 minutes before serving.
 


I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Fromage S'il Vous Plait! (Cheese If You Please).

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This post is also linked to the event, Little Thumbs Up (June 2015 Event: Cream) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Diana (The Domestic Goddess Wannabe).

20 comments

  1. I love potatoes. This recipe sounds delicious. I will try it out.

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  2. Joyce you are right - cream and cheese is a match made in heaven! Add some potatoes and you have a right party going!

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  3. Potato + cream + cheese. .. yeah looks yummy :D

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  4. Scalloped potatoes has always been a favorite. I have to admit yours is more tempting than mine ever has been.

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  5. I have marked this recipe to make for some time. Who can resist the extra creaminess, cream on top of cheese?

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  6. Such an elegant potato dish - perfect company fare.

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  7. Oh wow- this is certainly a family pleasing dish! I think everyone loves a creamy and cheesy potato recipe. So filling and satisfying! Perfect comfort food.

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  8. Hi Joyce,

    This cheesy and creamy potato bake looks very comforting to eat... I think I'm going to eat two serves :p

    Zoe

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  9. Hi Joyce,
    Wow, these would be gone in no time at all in my house, and I have to double or even triple the recipe! Yums!

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  10. This was my first dish for the Pepin round. It was delicious!!! Happy Birthday this month! Mine, too.

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