Potatoes Dauphinoise

Club Recipes

By
@Greatchoices

Original recipe from Marcy Solomanson featured in the Villages Daily Sun. Recipe prepared by Mary Ellen Taylor for the December, 2012, meeting.


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Comments:

Serves:

8-10

Cook:

1 Hr 30 Min

Ingredients

2 c
swiss cheese, shredded
1 1/2 c
parmesan cheese, grated
2 Tbsp
margarine or butter
3/4 c
chopped onion
1
sweet potato, peeled and thinly sliced
1
russet or yukon gold potato, peeled and thinly sliced
2 medium
sized red skinned potatoes, brushed clean and thinly sliced
2 c
half and half
4
egg yolks
2
whole eggs
1/2 tsp
salt
1/8 tsp
white pepper
1/8 tsp
nutmeg

Directions Step-By-Step

1
Combine swiss cheese and parmesan cheese in a small bowl; set aside.
Melt butter in a small skillet and saute onions until tender; set aside.
2
In a 10 inch quiche dish, alternate layers of potatoes,onions and cheeses.
In a small mixing bowl, combine half and half, egg yolks, whole eggs, salt, pepper and nutmeg. Beat lightly to combine. Pour over stacked potato mixture.
3
Cover with foil which has been sprayed with cooking oil. Bake 350 degrees for 1 1/2 hours, or until potatoes are tender. Remove foil cover. Bake until top is light golden brown. Remove from oven; cool for 30 minutes before cutting into pie-shaped wedges.

About this Recipe

Course/Dish: Potatoes