Madame Laracine's Gratin Dauphinois (Madame Laracine's Potato Gratin)

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Place the potatoes in a large saucepan and cover with the milk and water.

3. 3

   Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan.

4. 4

   Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.

5. 5

   Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish.

6. 6

   Sprinkle with nutmeg, pepper, half the cream and half the cheese.

7. 7

   Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese.

8. 8

   (Discard the milk, water and herbs in which the potatoes were cooked.)

9. 9

   Bake until the gratin is crisp and golden on top, about one hour.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.