I've decided to give you a break from all the chocolate recipes and go back to something savory. For this recipe, I reached back to childhood memories of my mother's Gratin Dauphinois: a casserole made from layers of potatoes, crême fraiche (french sour cream) and cheese.
I am not sure how this one compares to my mom's--memories have a way of making something special even more so-- but it was very tasty and a thumbs-up from my little diners. It's a real treat paired up with grilled fish or with a colorful salad.
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|Gratin Dauphinois--Scalloped Potatoes |
I like to use organic potatoes so I don't have to peel them. The nutritious benefits of potatoes are concentrated in the skin.
8 medium size organic rose potatoes, washed, dried and sliced thin
Sea salt, to taste
2 cups Parmesan or Swiss cheese, shredded
1 cup creme fraiche
1 1/2 cups lowfat or whole milk
+ 1/2 cup more of milk
1 large egg, beaten
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