We are having oven baked lamb chops tonight for my husband’s birthday and I decided to make this dish to go along with the chops. The recipe is a French classic called French Potatoes Gratin Dauphinois.
Gratin Potatoes is a simple recipe but getting the flavors and textures, as well as the rich sauce just right is trickier than it might seem at first though. One of the tricks to get the sauce right is to use 3:1 cream to milk. This is a rich dish and not one that you will be making when you are counting calories, so don’t skim on the cream.
The next trick to a perfect sauce is the nutmeg. I use freshly ground nutmeg which adds a delightful flavor to the potatoes.
To make this dish, I lightly cooked the potatoes in the cream mixture and finished them in the oven with the cheese just for the last 15 minutes.
The dish is a perfect accompaniment for my oven baked lamb chops.
- 3 lbs waxy potatoes, peeled and thinly sliced
- 6 ounces Gruyere cheese, grated
- 1 cup of heavy cream
- 1/3 cup of milk
- Kosher salt
- fresh ground cracked black pepper
- 2 -4 garlic cloves, peeled and crushed
- Freshly grated nutmeg
- 1 ounce butter