Les Amis d'Escoffier Society Boston, LTD.
Dedicated to Auguste Escoffier the King of ChefsPotato Recipe
4200 Gratin de Pommes de Terre a la
Dauphinoise
Thinly slice 1 kg (2 1/4 lb) Dutch potatoes. Place in a basin, season
with salt, pepper, and grated nutmeg and add 1 beaten egg, 7 1/2 dl 1
1/3 pt or 3; U.S. cups) boiled milk, and 125 g 4 1/2 oz) grated fresh
Gruyere cheese.
Mix well together then fill into well-buttered dishes which have been
rubbed with garlic. Sprinkle the surface liberally with
more cheese and butter and cook in a moderate oven for 40-45 minutes.