the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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Baked Potato (Gratin Dauphinois)

4 lg. baking potatoes
2 cups whole milk
1 garlic clove
Salt, pepper
2 eggs
4 oz. Gruyere cheese, grated

Peel, slice, and wash potatoes. Place them in a pot and cover them with cold milk. Bring them to a boil and simmer for 5 minutes.

Meanwhile, peel the garlic clove and rub it well all over the bottom and sides of a 1 quart baking dish. Preheat oven to 350 degrees F.

Gently transfer the potato slices to the baking dish, layering as you go. Season each layer with salt, pepper, and a dash of nutmeg. Do not discard the milk.

Beat the eggs with the cooled milk and half of the grated cheese and pour over the potatoes. Cover with the remaining cheese. Bake for 45 minutes, or until the top is golden.



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This page modified January 2007