Marc Foures' Potatoes Dauphinoise
A regional recipe from Grenoble (the region is also known as Dauphine)
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Preheat oven to 190ºC (345ºF)
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Choose 1-2 potatoes per person, depending on size and appetite.
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Peel potatoes and slice thin and even.
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Rub a large Pyrex baking dish with garlic and grease with butter.
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Cover bottom of the dish with a thin layer of cream.
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Lay down one layer of potatoes without overlapping.
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Salt and pepper the layer, cover with cream and repeat for a total of 5 layers.
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On the third and fifth layers, sprinkle the potatoes with minced garlic and grated cheese of your choice.
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Put dish, uncovered, in oven and bake until a knife comes out dry, about 45 minutes.
Can be prepared 1-2 days before and kept refrigerated and then reheated in microwave or oven to serve.