Recipe(tried): Hi Connie...... Pommes Dauphine

here is a lovely Au Gratin recipe which i have made although it contains cream - not condensed milk. I am quite sure that it gives a similar result......It is called Pommes Dauphin - which is the region of France it originates from and is a gratin dish.
The original measurments are u.k and not U.S cup measurments - you can try to convert them yourself but to be honest this is not the kind of recipe where inaccurate measurements would make it fail. Use a fairly flat shallow dish and enough of everything to fill it and you should be fine. If you use a deep dish it will take days to cook!!! Ok - i exaggerate! The cream should come about half way up the dish, from what i remember - you want enough for the potatoes to soften but not so much that they are reduced to mush!! Best to add what you think and then add more if it looks as if it's drying out.
Also the recipe states Comt or Gruy re (for authenticity) but i have made it with regular cheddar and it's been very nice so if you need to substitute it then don't worry

Pommes Dauphin

The food from the mountainous province of Dauphin (France) is robust fare. Comt is the finest cheese of the area and like Gruy re it is creamy rather than stringy when melted.

Ingredients
1 clove of garlic peeled and crushed with the back of a knife
30g/1 oz butter
1 kg/2 1/4 lbs potatoes, peeled and thinly sliced
140 ml/ 1/4 pt single cream
Salt and Pepper
180g/ 6 oz grated Comt or Gruy re cheese
90 g/ 3 oz butter cut into very small dice

Method
1.Pre heat the oven to 200 C/400 F/gas mark 6. Rub the bottom and sides of a heavy based baking dish with the crushed clove of garlic. Grease the bottom and sides liberally with the (1 oz) butter. Use a dish that can also be used as a serving dish.

2.Spread half the potato slices in the bottom of the dish, sprinkle with the cheese, salt and pepper and dot with the(3 oz)butter dice. Top with the remaining slices of potato, neatly arranged. Sprinkle with the remaining cheese, salt, pepper and butter.

3.Pour the cream into the side of the dish around the potatoes.

4.Cook in the top part of the oven for 30-40 minutes, or until the potatoes are tender and the top is nicely browned. Serve immediately.

NOTE:- I have noticed that this dish needs a considerably longer cooking time to tenderise the potatoes so use your own judgement. Obviously the thinner you slice the potatoes the quicker they will cook.....