Gratin Dauphinois--Scalloped Potatoes French Style

 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. (serves 6-8) 8 medium size organic rose potatoes, washed, dried and sliced thin Sea salt, to taste Garlic Powder 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 Oil a 9 x 13" dish. Preheat oven to 350F Place one layer of the sliced potatoes on the bottom of oiled dish. Sprinkle a pinch of salt over the layer and then a pinch of garlic powder (1/4 tsp). Spread 1/4 cup of the cheese over the potatoes. Repeat steps 3-5 until all the potatoes are used or until you have 1/2" of space left in your dish. You should have 4-5 layers. Mix 1 1/2 cup of mix with the crême fraiche and pour over the potatoes. Sprinkle with the leftover cheese. Bake for 1 hour In a bowl mix in the additional milk with the beaten egg, add a pinch of salt and carefully pour over the baked dish. Return to the oven for another 10 minutes.  A golden crust should have formed on top. Remove from the stove and let cool at least 10 minutes before serving. Print this Recipe