GRATIN DAUPHINOIS (SCALLOPED POTATOES) (FRANCE), is a type of casserole from French cuisine typical from Dauphiné. Ingredients (serves 6 people): 1.5 kg of yellow potatoes not new 1 liter of milk 2 dl of fresh cream 100 grams of grated granapadano cheese 60 grams of butter 1 clove of garlic Nutmeg Salt and pepper

Preparation: Peel the potatoes, put under the water, dry well and cut them into rounds. Take the milk and put it in a saucepan, when it bubbles add the cream and 70 grams of cheese, tasty with salt, pepper and nutmeg. Add the potatoes and cook over low heat for 20 minutes, stirring occasionally. 

Preheat the oven to a temperature of 180°C and on a pan put the crushed garlic, then put the potatoes in layers. Finish adding the remaining cheese and distributing bows of butter here and there. Cover the pan with aluminum foil with small holes and cook for 1 hour and 15 minutes. The final result will be a gratin soft and golden. 

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