Recipes at Sound Food

Betsey Wittick's Potato Gratin Dauphinois

Betsey Wittick told us that "If I need an easy dish to bring to a pot luck, this is one I often chose. The plate always comes home clean. How could you go wrong with potatoes, garlic and cream!" She found the recipe in A Passion for Potatoes by Lydie Marshall, the comments are from Betsey.

1 large garlic clove (I use at least 3 or 4!) peeled and minced
2 lbs. potatoes cut into 1/8 to 1/16th inch slices. Some folks peel the potatoes, but I never do – skins are good for you!  Also, you can vary this dish by trying d Save ifferent kinds of potatoes. Sometimes I use an all purpose one like Alby’s or Yukon Gold, a creamy one like Desiree or Red Gold, a waxier type like Charlotta, or colorful ones like Mountain Rose and All Blue.
1 ½ tsp salt
1 ½ c. half and half
1 Tbsp. butter
1/3 c. heavy cream

Preheat the oven to 325 degrees. Butter a 2-quart rectangular dish 14 X 8 X 2. Scatter the minced garlic in the dish.

Overlap 3 layers of potatoes in the pan, sprinkling salt between each layer. Dribble in the half and half, barely covering them. Dot the top with butter.

Bake in the middle of the oven for 45 minutes. Pour the heavy cream on top of the potatoes and tilt the pan to baste the top layer. Bake 45 minutes more, or until golden brown.

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