Scalloped Potatoes—Gratin Dauphinois

Preparation

1. Step 1

   Wash potatoes, and one by one peel and cut into slices as described in the preceding recipe. Butter a flameproof baking dish, smear bottom with a puréed clove of garlic, and lay in potato slices. Heat 1 cup of milk seasoned with salt and pepper, and pour over potatoes, adding milk if necessary to reach three quarters of the way up. Bring to the simmer on top of the stove, and distribute 2 to 3 tablespoons butter in small pieces over potatoes. Bake in upper third of a preheated 425°F oven about 25 minutes, until the potatoes are tender and nicely browned on top.

2. Variations

   Step 2

   SCALLOPED POTATOES SAVOYARDE. Sauté 3 cups of thinly sliced onions in butter and prepare 1 1/2 cups of grated Swiss cheese. Layer onions and cheese with the potato slices in the baking dish. Instead of milk, heat 2 cups of well-seasoned chicken or beef stock; pour over potatoes to cover by three-quarters. Bake in 425°F oven, basting several times with the juices, until liquid is absorbed and potatoes are nicely browned, about 40 minutes.

   Step 3

   POTATOES ANNA—SCALLOPED POTATOES BAKED IN BUTTER. For 2 pounds boiling potatoes, to serve 4 to 6. Prepare the potato slices as described above and dry well. Pour clarified butter (see page 36) into a 10-inch nonstick frying pan to a depth of 1/4 inch; set over moderate heat and rapidly fill pan bottom with a layer of potato slices, overlapping in concentric circles. Shake pan to prevent sticking, baste first layer with a sprinkling of butter, and arrange the remaining slices in neat layers, sprinkling on butter after each, and seasoning with salt and pepper every few layers. When pan is filled, let cook 3 to 5 minutes to crust bottom layer. Lower heat, cover pan, and cook for 45 minutes, or until potatoes are easily pierced, making sure bottom does not burn. Loosen galette around the sides and invert onto a hot serving dish.