Potato Gratin Dauphinois

Manchego Potato Gratin

This decadent gratin is the perfect way to elevate a meal when you want something rich to pair with our Proprietary Left Bank.

3 pounds Yukon Gold potatoes (peeled & thinly sliced)
1 pint heavy cream
1 pint milk
1½ cup Manchego cheese (grated)
2 Bay leaves
1 tsp garlic (chopped)
Salt & pepper to taste

Preheat oven to 350F.

Simmer peeled potatoes with bay leaves and garlic in the milk and cream until just cooked through. Gently pour potatoes through colander over a large bowl so you collect the cream. Remove the bay leaves. Season with salt & pepper.

Layer potatoes into a baking dish, alternating with layers of grated cheese. Add back 2 cups of cream. Top with remaining cheese and place into the oven for 30 minutes, until browned and bubbling on top. Let slightly cool. Slice and enjoy!

Serves 6

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