Potatoes Dauphinoise

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First of all, Happy New Year to our dear readers! We sure love you and appreciate all your sweet comments and emails!
Now for this wonderful dish…
Dauphinoise is the French method of baking potatoes in milk, cream and cheese. I used my new little mandolin type gadget to slice the potatoes nice and thin. It made it go very quickly. I layered them in a Le Crueset tartin pan. I made this dish to accompany a glazed ham for our Christmas dinner. It was AMAZING!! We loved it. Now that I have found this recipe, I think my days of making the classic cheesy “funeral potatoes” with the can of cream of whatever soup are over:) This is a ‘special occasion’ dish that I will definitely make again. Wow–even the leftovers were incredible served with a green salad and crusty bread. I love that this dish can be made in advance and baked when needed.  Waxy potatoes give the best result, because they hold their shape. This would be a beautiful accompaniment to any meat dish, or even simply served with a salad and vinaigrette. Simple and gourmet!
*My Weekly Menu plan here*


Potatoes Dauphinoise
Submitted by Melanie ~ The Sisters Cafe

3 pounds waxy potatoes, peeled (red or Yukon gold are great)
1 large garlic clove, halved
1 Tb butter, softened
1/4 tsp ground nutmeg
1 cup finely grated Gruyere cheese (or cheddar works great)
1 cup heavy cream
1/2 cup milk
salt and freshly ground black pepper

1. Cut the potatoes into 1/4 inch thick slices. Put them into a large pot and fill with cold water and a little salt. Bring to a boil on high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage or the potatoes will begin to break break up. Drain well.
2. Rub the inside of the baking dish (mine was approx 12 inch circle) with the cut garlic and grease with a little of the butter.
3. Preheat oven to 325. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning of salt and pepper. Add half the cheese and then another layer of potatoes, nutmeg and salt and pepper.
4. Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.
5. Bake in the middle of the oven for 40-45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.

Comments

  1. Christel Stearman says

    I love your guys blog! Everything I have tried I have loved! Just a quick side note to this recipe. I have made one that is very similar to this, but we used sweet potatoes and red potatoes. It makes for a very yummy side dish!

  2. Mindy says

    Mmm… these sound fantastic! I am especially excited to try them if you think they are better than au gratin potatoes. Can't wait!

  3. Alyssa Griffeth says

    Yum! So, you said that you can make it in advance…But won't the potatoes go brown?? I am always looking for make-ahead recipes, and hate that potatoes do that!

  4. Alyssa Griffeth says

    Oh nevermind! I just read through the recipe more carefully and realized that you boil the potatoes first. Awesome!

  5. metoo says

    I am so excited to have found your blog… i will first try the cream filled chicken enchiladadas and the january 3 potatoe recipe…thanks so much!! i love this blog!!!!!!

  6. Reagan @ Recipesmademyway says

    This look truly AMAZING!! I haven't even looked through the recipe completely but a picture is definitely worth a thousand words when it comes to food… yum!

  7. Marilyn says

    Can you tell me if you could cook these in a 9 by 13″ pan? Do you beat the cream into peaks before adding milk or just mix together? They sound so good! I want to take them to a social dinner we will be having tomorrow.

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