HERE IS  the recipe for another dish in my Easter menu. It is what I call Gruyére Potatoes, but is otherwise known by the French as Gratin Dauphinois. It is taken from Patricia Wells’ excellent French cookbook Bistro Cooking.  I have made this many times, and everyone – children and adults – has liked it, except for one person who categorically rejected potatoes.

Generously salt the milk and water in which you cook the potatoes. I prefer Yukon Gold potatoes in this recipe because they do not fall apart.

Gratin Dauphinois Madame Laracine

Bistro Cooking, Patricia Wells

3 pounds medium-sized Yukon Gold or russet potatoes, peeled and sliced very thinly
2 cups whole milk
2 cups water
3 cloves garlic, peeled and minced 
Salt to taste
3 bay leaves
Freshly ground nutmeg and freshly ground black pepper to taste
1 cup creme fraiche or heavy cream
10 ounces Gruyere cheese, freshly grated

1. Preheat the oven to 375 degrees.
2. Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a light boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook until the potatoes are tender but not falling apart, about 10 minutes.
3. Using a slotted spoon, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
4. Bake until the gratin is crisp and golden on top, about one hour. Let stand for ten minutes before serving. Can be made in advance and reheated at low temperature in the oven. 
Six to eight servings

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