Whisk Wednesdays -- Comfort Food Extraordinaire

Our recipe for this weeks Whisk Wednesdays is Gratin Dauphinois or Scalloped Potatoes. And oh boy were these potatoes ever good! I made the full recipe but only simmered the potatoes in 4 cups of milk and it worked out just fine. However, since Gruyere cheese is one of my favorites, I did add a bit more cheese!



Gratin Dauphinois
Recipe adapted from "Le Cordon Bleu at Home"

6 c. milk
salt
freshly grated nutmeg
1 Bouquet Garni
2 1/2 lbs potatoes
fresh ground pepper
2 cloves of garlic
2/3 c. heavy cream
4 oz grated Gruyere cheese (about 1 cup)
unsalted butter, softened for gratin dish





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