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Serves: 8


  • 1 tablespoon butter
    2 pounds potatoes
    4 cloves minced garlic
    3/4 cup milk
    2 cups heavy cream
    2 cups grated Swiss cheese (Gruyere or Emmenthal)
    to taste salt and pepper


  • Preheat oven to 375 degrees.
    Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
    Blanch potatoes in salted boiling water for 5 minutes. Drain well.
    In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
    Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.
Gratin dauphinois

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