Gratin Dauphinois--Potato Casserole

Gratin Dauphinois--Scalloped Potatoes

I like to use organic potatoes, this way I don't have to peel them. The nutritious benefits of potatoes are concentrated in the skin.
(serves 6-8)

8 medium size organic rose potatoes, washed, dried and sliced thin

Sea salt, to taste

Garlic Powder

2 cups Parmesan or Swiss cheese, shredded

1 cup creme fraiche

1 1/2 cups lowfat or whole milk

+ 1/2 cup more of milk

1 large egg, beaten

  1. Oil a 9 x 13 dish.
  2. Preheat oven to 350F
  3. Place one layer of the sliced potatoes on the bottom of oiled dish.
  4. Sprinkle a pinch of salt over the layer and then a pinch of garlic powder (1/4 tsp).
  5. Spread 1/4 cup of the cheese over the potatoes.
  6. Repeat steps 3-5 until all the potatoes are used or until you have 1/2" of space left in your dish. You should have 4-5 layers.
  7. Mix 1 1/2 cup of mix with the crême fraiche and pour over the potatoes.
  8. Sprinkle with the leftover cheese.
  9. Bake for 1 hour
  10. In a bowl mix in the additional milk with the beaten egg, add a pinch of salt and carefully pour over the baked dish.
  11. Return to the oven for another 10 minutes.  A golden crust should have formed on top.
  12. Remove from the stove and let cool at least 10 minutes before serving.  © Artsy-Foodie 2010 All rights Reserved