Author Notes
There is nothing that beats a good creamy Gratin Dauphinois. The traditional method calls for pre-cooked potatoes in milk or cream but I prefer to cook them raw in an oven dish at a low temperature for a long time. As I live in Italy, I italianised my cooking a lot so this is an interpretation of a Gratin Dauphinois "my way" adding Taleggio, a creamy cheese from Tuscany and some Gorgonzola. —Maria Teresa Jorge
Ingredients
- Stracchino and Gorgonzola cream
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4 cups
double cream
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3 cups
milk
-
6 tablespoons
Stracchino cheese
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3 tablespoons
Gorgonzola cheese
-
salt
-
Pepper white
- Potatoes
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3.5 pounds
potatoes - starchy
-
1
garlic clove
Directions
- Stracchino and Gorgonzola cream
-
In a heavy sauce pan, over moderate heat, warm up the milk. Add the Stracchino and Gorgonzola cheeses cut up in small pieces and mix until the cheeses are completely melted. Add the cream and season with salt and freshly white pepper to your tasting.
- Potatoes
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Pre-heat the oven to 250ºF with rack in the middle position.
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Peel the potatoes and wash them. Cut the potatoes in thin slices with a mandolin and set aside - do not wash them after slicing them.
-
Peel and cut a garlic in half. With the cut side down, thoroughly rub the inside of 9 x 13 inches a baking dish. Butter the bottom and sides of the baking dish.
-
Put the potato slices half overlaping each other and make a first layer. Pour just enough cheese cream mixture over (don't cover them). Make another layer of potatoes and add some more cheese cream mixture. Repeat until you have finished all the potatoes. Pour the remaining cheese cream mixture over the potatoes. The dish should be filled only to 2/3.
-
Cook in the oven for about 1 1/2 hours or until the potatoes are cooked (insert the blade of a knife and they should be soft). If the gratin starts to brown before the potatoes are done, cover with aluminium foil until they are completely cooked.
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Serve hot.
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