Potatoes Au Gratin Tart Recipe
This potatoes au gratin tart is the perfect compliment to grilled and roasted meats and poultry. They look as good as they taste and make an elegant addition to any meal.
Potatoes Au Gratin (Dauphinois) Tart
The ultimate cheesy goodness. This French classic and Steakhouse staple is easy to make and cooks up with a crispy crust.
- 1 T salted butter
- 2 1/2 lbs Idaho Russet Potatoes
- 2 1/2 c light cream
- 1 1/2 c fat free half and half
- 1 garlic clove finely minced
- 1 T fresh rosemary leaves finely chopped
- 1 t coarse salt
- 1/4 t ground black pepper
- 5 oz Gruyere cheese finely grated
- 3 oz gorgonzola cheese finely crumbled
- 1/8 t freshly grated nutmeg
Preheat oven to 425 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish or tart pan.
Peel potatoes and slice very thinly using a mandoline - use the thinnest setting on your mandoline. Place slices in a large bowl of ice water.
Drain slices thoroughly between layers of paper towels.
Bring cream, half and half, rosemary and garlic to a simmer in a large, deep saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender - about 20 minutes.
Using a slotted spoon, transfer 1/3 of the potatoes to the prepared baking dish and sprinkle with 1/3 of the cheese. Repeat process for another 1/3 of the potatoes. Add remaining potatoes to baking dish and pour just enough cream and garlic mixture over potatoes to barely cover. Sprinkle with remaining cheese.
Place on a foil-lined baking sheet. I like to use a rimmed baking sheet. Bake until golden brown on top, and potatoes are very tender.
Remove from oven and grate nutmeg over top just before serving.
The best way to reheat this is a non-stick skillet.
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