This gluten-free gratin dauphinois recipe is based on Julia Child's recipe for French scalloped potatoes, and is made with milk and freshly grated cheese.
2ouncesGruyere (traditional or smoked) or blue cheese, freshly grated or crumbledSwiss cheese or extra Parmesan would also work well
Instructions
Preheat oven to 425°F.
Add the butter to a 10" cast-iron pan, and slide it in the oven until the butter melts. Remove the pan, and butter the bottom and sides of the pan. (Pay extra attention to the sides of the pan, which may not be well-seasoned.)Tip: An 11" or 12" cast-iron pan will also work, but the potatoes may cook more quickly. Any medium-large pan that is both stove-top and oven-safe will work.
Add garlic, rosemary, paprika, milk, and cream to a small saucepan and heat until warm. Keep milk warm while preparing the potatoes.
Layer potatoes concentrically in the pan. Sprinkle with salt.
Pour the warm milk mixture over the potatoes, and press down gently on the potatoes with the back of a spoon to ensure that the milk goes between all the potatoes.The liquid should be ¾ of the way up the potatoes. If it's not, add a little more milk.
Heat the potatoes on the stove top over medium heat, bring to a simmer, and continue to simmer for two minutes.
Sprinkle the cheese evenly over the potatoes, and slide into the oven.
Bake 25 minutes, or until the cheese is golden and bubbly and the potatoes are easily pierced with a fork.
Serve Immediately:Let the cheese cool slightly, and serve these while they're still hot!Make Ahead + Refrigerate: Make these potatoes up to one day ahead. Tent with foil, and reheat at 350°F for 20 minutes.