Recipe: Potatoes Dauphinois and Gratin Dauphinois for Pam/PA

Hi Pam :-) The first recipe is from Potatoes which is one of the books in the Williams-Sonoma kitchen library series. The second recipe, Gratin Dauphinois, was posted previously by Terrie/MD and is from Patricia Wells cookbook At Home in Provence.

"There are many different versions of this potato dish, which originates in the Dauphine region of southeast France. One version includes a rich egg custard poured over the potatoes, which are then sprinkled with grated cheese. In this interpretation, eggs are omitted, but a creamier consistency is possible by substituting creme fraiche or heavy (double) cream for the half and half. An extra bonus is that these lucious potatoes reheat beautifully in a 350 degree F (180 degrees C) oven."

Potatoes Dauphinois Serves 4

1 Tbl. unsalted butter, melted
2 lb (1 kg) baking potatoes, peeled and cut into
slices 1/4 inch (6mm) thick
2 cloves garlic, minced
1 c. (4 oz/125 g) shredded Gruyere cheese
1 c. (8 fl oz/250 ml) half-and-half
salt
white pepper

Preheat an oven to 350 degrees F (180 degrees C).
Brush a 9-inch (23-cm) gratin dish with 2-inch (5 cm) sides with the melted butter. Layer half of the potatoes in the dish. Sprinkle with all of the garlic and half the cheese. Pour 1/2 cup (4 fl oz/125 ml) of the half-and-half evenly over the top. Sprinkle lightly with salt to taste and a pinch of white pepper. Layer remaining potatoes on top and then top with the remaining cheese. Sprinkle lightly with salt to taste and a pinch of white pepper. Pour remaining 1/2 cup (4 fl oz/125 ml) half-and-half evenly over the top.
Place the gratin dish on a baking sheet. Bake until the top is golden brown and the potatoes are tender, about 1 hour. Serve immediately.

Gratin Dauphinois
From Patricia Wells cookbook At Home in Provence
Serves 4 to 6

1 fat clove of garlic, peeled and halved lengthwise
2 pounds potatoes, peeled and sliced very thin
4 ounces Swiss cheese, freshly grated
2 cups whole milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

Preheat oven to 375F. Rub the inside of a shallow 2-qt. gratin dish with the garlic. In a large bowl, combine the potatoes, 3/4 of the cheese, the milk, cream, salt and pepper. Mix well. Spoon the mixture into the baking dish, pouring the liquid over the potatoes. Sprinkle with the remaining cheese. Place in the center of the oven and bake until the potatoes are cooked through and the top is golden, about 1 hour and 15 minutes.