Gratin Dauphinois (scalloped potatoes with cheese) penguin: The pride of many a Parisian restaurant, this nutritious French scalloped-potato casserole fits comfortably into a grand party menu.
4 medium potatoes (about 1 1/2 pounds)
1 clove garlic, cut into halves
1 teaspoon margarine or butter
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 1/2 cups shredded Gruyre cheese (6 ounces)
2 eggs
1 2/3 cups half-and-half
1 tablespoon margarine or butter
Cut potatoes into enough thin slices to measure about 4 cups. Rub oblong baking dish, 10x6x1 1/2 inches, with cut garlic clove; brush with 1 teaspoon margarine. Arrange potatoes in 3 layers in casserole, sprinkling each layer with 1/3 each of the salt, nutmeg, pepper and cheese.
Beat eggs and half-and-half; pour over potato slices. Dot with 1 tablespoon margarine. Cook uncovered in 350° oven until potatoes are tender and top is golden brown, about 1 hour. 6 servings.
