Name: Classic Bistro Potato Gratin Dauphinoise
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Freshly-ground white pepper; 1 ts Salt; 1 tb Unsalted butter; 1 c Heavy cream; 4 lg Russet potatoes -; (abt 2; 3 tb Garlic chopped

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INGREDIENTS

1/2 ts Freshly-ground white pepper
1 ts Salt
1 tb Unsalted butter
1 c Heavy cream
4 lg Russet potatoes -; (abt 2
3 tb Garlic ; chopped

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Butter a 2-quart flame-proof casserole or gratin dish. Peel the potatoes and hold them in cold water until ready to proceed with the recipe. Combine the garlic, cream, salt and pepper in a small bowl. Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish, carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish. Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven. Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish. Remove the gratin from the oven and allow to cool for 10 minutes before serving. This recipe yields 6 to 8 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A33 broadcast 04-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1997 Recipe by: Michael Lomonaco

NOTES

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Classic Bistro Potato Gratin Dauphinoise

1/2 ts Freshly-ground white pepper 
1 ts Salt 
1 tb Unsalted butter 
1 c Heavy cream 
4 lg Russet potatoes -; (abt 2 
3 tb Garlic chopped

Preheat oven to 350 degrees. Butter a 2-quart flame-proof casserole or  gratin dish. Peel the potatoes and hold them in cold water until  ready to proceed with the recipe. Combine the garlic, cream, salt and  pepper in a small bowl. Dry the potatoes fully and cut them into  rounds, beginning at one end, using a mandoline. Set the blade on the  mandoline to cut a thin, 1/8-inch thick, slice. Place the potato  slices into the gratin dish, carefully layering them in a circular  fashion. Pour the seasoned cream over the potatoes and shake the dish  gently to allow the cream to flow towards the bottom of the dish.  Place the gratin dish on the stovetop over low heat and begin to warm  the contents until the cream has begun to simmer. Cook the potatoes  in the seasoned cream for 5 minutes and then place the gratin dish  into the oven. Bake the potatoes for 45 to 60 minutes until the top  has browned to a rich golden color and the cream is bubbling along  the side of the dish. Remove the gratin from the oven and allow to  cool for 10 minutes before serving. This recipe yields 6 to 8  servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1A33 broadcast 04-12-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-12-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 6 servings

Calories: 178
Calories from Fat: 170 (96%)

Amt Per Serving		% DV

	Total Fat 18.9g	25 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.7g
Cholesterol 57.7mg		18 %
Sodium 10.1mg		0 %
Potassium 43.7mg		1 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 178

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REVIEWS

Fljeepgurl

We Went out for Valentines day to a fancy place that had potatoes dauphinoise as a side dish. They were so good, I decided to make. I search many recipes, including my handy, and very old copy of The Joy of Cooking, but this recipe seemed the closest to want we had. From the first waft of garlic, to the creamy, melt-in-your-mouth taste of the potatoes, it was perfect! I did make some minor adjustments. First, I brought the cream, salt, pepper & garlic to a low simmer, I order for the salt to combine and for the garlic to infuse into the cream. I sliced the potatoes on my mandolin then rinsed and dried the slices between layers of paper towels until all the water was gone. The rest of the recipe was the same for the most part. Everyone in my family loved it!!!!!

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