Gratin Dauphinos with Yukon Golds

7 fist-sized Yukon Gold potatoes
2 cups shredded jack cheese (Gruyere is more authentic and tasty IMO, but my
partner hates gruyere)
1 can evaporated skim milk
Salt, pepper, nutmeg
Butter
1 clove garlic, peeled and cut in half

Preheat the oven to 350 degrees. Rub a mid-sized casserole dish with the butter, and then rub the butter with the cut garlic clove. Discard the garlic. Wash and slice thinly the Yukons. Layer 1/3 of the potatoes in the dish. Cover with 1/3 of the cheese, and then salt, pepper, and dust nutmeg over the cheese. Repeat with potatoes, cheese, and spices 2x. Put the milk into a small saucepan and heat over medium-high heat until almost boiling. Remove from heat, the milk, and pour it over all the potatoes. Bake for 1
hour covered tightly with aluminum foil, and then uncover and brown for 20 minutes. Serves 6 or so.

home   about me   pictures   commitment   journal-n-writings   Malachite Cafe   link-o-rama   email