When I was living in Silicon Valley, whenever our social group had a potluck, Pascal, my dearest French girlfriend, arrived with fabulous French main and dessert dishes made from scratch. There was never a leftover to take home at the end. Pascal is one of those home cooks who doesn’t measure or compromise ingredients and always creates masterpieces. When I ask for recipes, she has to document from memory and e-mail them to me. She has a magic touch. I can never make it the way she does. This is a very simple yet tasty recipe I learned from Pascal, with a little twist of mine, using less cream.
Red Potato Gratin Dauphinoise
4 large red potatoes, peeled and sliced no thicker than 1/8” slices
1 clove garlic, extra-finely minced
salt & pepper to taste
5 Tbsp heavy whipping cream
3 Tbsp water
- Place rack on middle oven shelf and preheat oven to 375F.
- In an oven-safe casserole dish (I used 9”L x 5”W x 3”D Pyrex) add 1 Tbsp heavy cream.
- Split sliced potatoes into three batches and divide minced garlic in two.
- Layer first batch of sliced potatoes, sprinkle with salt, pepper and one batch of garlic and pour 1 Tbsp of heavy cream. Repeat in same order and finish with last batch of sliced potatoes.
- Pour remaining 2 Tbsp of heavy cream all over, add water in corners and cover with foil. Bake for 60 minutes.