Potatoes Dauphinois

     

        Really, truly, the best potato casserole you've ever eaten!  Leave it to the French to take the lowly potato and combine it with their staple recipe ingredients, cream and a nutty-flavored cheese and "Voila!"  No one does it better.  However, if I may be so bold, I suggest a slight variation, not necessarily an improvement, just a variation.  And apparently I am that bold because below I suggest the addition of caramelized onions and red bell pepper.  They add an element of sweetness to the dish, that in my humble non-French opinion, raises it up just a notch highter on the list of most delicious potato dishes!  However, if you would never question the culinary genius of the French, leave the onions and red pepper out and let this dish transport you to the street cafes of France. Any Frenchman would be proud at your efforts!

But where we would say "au gratin potatoes", they would say, "No, No, No, Potatoes Dauphinois!" (Princely Potatoes).
       This side dish is a combination between rustic and elegant, if that is possible (the French must have a word for it)  and a dish that can be served to family, or for entertaining and accompanies almost anything one can think of beautifully. It is rich and terribly satisfying.  C'est magnifique!

Gratin Dauphinois

(Prince potatoes with gratin top (grilled))

3 cloves garlic                             2 cups shredded gruyere cheese (or swiss)

1 ½ cup whole milk                   salt and freshly ground pepper

2/3 cup heavy cream                 ½ tsp. freshly grated nutmeg                        

2 lb. white potatoes                   1 medium onion, thinly slivered

1 red pepper, slivered               1 tab. flour

3 tablespoons butter

-Preheat oven to 375 degrees.  

-Melt 3 tablespoons butter in a medium saucepan. Saute the onion

      and red  peppers in the butter until softened, 6 - 8 minutes, over

      medium heat.  Peel the garlic and crush in a press or finely

      mince.  Add the garlic and continue to saute 1 minute

      more.  Sprinkle flour over vegetables and stir over heat 1 minute 

      longer.  Pour the milk and cream (at room temperature) into the

      pot and bring to boil over low heat.  Stir in nutmeg and salt and 

      pepper to taste.

-Meanwhile, peel the potatoes, wash and pat dry.  Using the slicer

      attachment of a food processor, slice the potatoes very thinly

      or by hand use a sharp paring knife and slice potatoes thinly. 

      Add to the saucepan and cook for 5  minutes, turning the 

      potatoes frequently but carefully.

-Butter a 10 x 9 inch baking dish.  Add half the potatoes and sauce,

      then then sprinkle on half of the cheese.  Repeat layers and smooth

      the surface with a wooden spoon.  

-Bake until golden brown, about 50 minutes.  Test potatoes with a

     fork to make sure they are tender.

-Remove from oven and let rest for 15 - 20 minutes.  Serve warm from 

     the baking dish.   -Serves 8 – 10.