Gratin Dauphinois Chez Lily Et Gaby Lily And Gabys Potato Gratin Recipes

Steps:

• Preheat the oven to 400 degrees.
• Rub the inside of an oval porcelain gratin dish (about 14 by 9 by 2 inches) with garlic, then add the potatoes.
• In a large mixing bowl combine the eggs, milk and salt and pour over the potatoes. Add a generous amount of freshly ground black pepper.
• Bake until the top is crisp and golden, or about one and one-half hours.
• Remove the gratin dish from the oven, sprinkle with the grated cheese, then dab the gratin with creme fraiche or drizzle with heavy cream. Return to the oven and bake until the top is very crisp and golden, about 15 minutes.

Steps:

• Preheat the oven to 375 degrees.
• Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
• Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
• Bake until the gratin is crisp and golden on top, about one hour. Serve immediately.