Gratin Dauphinois  

6 servings

 

12 oz. Russet potatoes

Whole butter as needed

Salt and white pepper TT

⅛ t Nutmeg, ground

2 oz. Gruyère, grated

6 fl. Oz. Half-and-half

1 Egg yolk

 

1 Peel the potatoes and cut into ¼ inch thick slices.

2 Place a single layer of potatoes in a well buttered ¼ pan.

3 Season with salt, white pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.

4 Add another layer of potatoes, seasonings and cheese and repeat until all the potatoes and about ¾ of the cheese are used.

5 Heat the half-and-half to a simmer. Whisk the egg yolk in a bowl, then gradually add the hot half-and-half. 

6 Pour the half-and-half and egg mixture over the potatoes. Top with the remaining cheese.

7 Bake uncovered at 350˚ until the potatoes are tender and golden brown, approximately 50-60 min.