french scalloped potatoes

SO. my amazing sweet sweet mom bought me a blue le creuset french oven. i know, right? what's cooler is she got it at prime outlets, and they give free casserole dishes along with them, and a free steamer, AND FREE RECIPES! behold, le creuset french scalloped potatoes, or pommes de terre dauphinoise


auditory pairing: flight of the conchords - foux du fafa

french scalloped potatoes
(pommes de terre dauphinoise)
serves 6-8

-2 1/4 lbs potatoes
-3 2/3 c milk
-pinch of nutmeg
-1 bay leaf
-1-2 tbsp butter, softened
-2-3 garlic cloves, finely chopped
-salt and pepper
-optional - 3-4 tbsp creme fraiche or heavy cream (i didn't use)


1. preheat oven to 350 F
2. cut the potatoes into fairly thin slices, use a mandolin if you have it
3. put the potatoes in a large saucepan and pour the milk over, adding more to cover if needed
4. add the salt, pepper, nutmeg, and bay leaf
5. bring slowly to a boil over medium heat 
6. simmer for about 15 mins until the potatoes just start to soften, but not completely cooked, and the milk has thickened
7. generously butter a 14 inch oval gratin dish, and sprinkle the garlic over the butter
8. using a slotted spoon, transfer the potatoes to the dish
9. taste the milk and adjust the seasoning
10. pour the milk over the potatoes just until the surface, but not covering them
11. optional - spoon a thin layer of cream over the slices now, if you choose to use it
12. bake for about an hour until the milk is absorbed and the top is a deep golden brown