Gratin Potatoes Dauphinois

This recipe is adapted from my food processor cookbook. Delicious and hearty.

• Ready In: 2 hrs
• Yields: 1 dish

Ingredients

• 8  ounces gruyere cheese
• 4  ounces sharp cheddar cheese
• 8  medium baking potatoes
• 1 1⁄2 cups heavy cream
• 1  tablespoon butter
•  salt
•  fresh ground pepper

Directions

1. Shred the gruyere with the shredding disk of your food processor.
2. Peel the potatoes.
3. Slice the potatoes using the 2mm slicing disk of your food processor.
4. Boil the sliced potatoes for 2 minutes to remove starch and crispness.
5. Drain the potatoes and let cool so they can be handled.
6. Preheat the oven to 300 degrees.
7. Butter a 9X11 casserole dish.
8. Arrange the potatoes in layers.
9. Between each layer put a little of the gruyere cheese and salt and pepper.
10. Repeat until the dish is almost full.
11. Top with the remaining gruyere and all the cheddar cheese.
12. Pour the heavy cream over the entire surface.
13. Bake for 1.5 hours or until the top is browned.