Potatoes Dauphinoise Recipe

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Potatoes Dauphinoise

Linda Tennant

By
@Cookingbear

I got this recipe from Martha Stewart Living. Source- Mad Hungry I think these potatoes go well with several different meats. I will make these when I have a little extra time.... such as holidays, or if company is coming.


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Rating:

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Serves:

Depends on people's appetites

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 Tbsp
unsalted butter- room temperature
2 1/2 lb
yukon gold potatoes
2 1/2 c
heavy cream
1 1/2 c
whole milk
1 clove
garlic, smashed
1 tsp
coarse salt
1/4 tsp
ground white pepper
4 oz
gruyere cheese
1/8 tsp
ginger, freshly grated

Directions Step-By-Step

1
Preheat oven to 400 degrees. Place rack in middle position in oven. Spread butter across bottom and sides of 2 quart baking dish. Peel potatoes and slice 1/8 inch thick. Place slices in a lg. bowl of cold water and drain thoroughly.
2
Bring heavy cream, milk, and garlic to a simmer in a lg. wide saucepan. Add potatoes, salt and pepper, and continue to simmer, stirring occasionally until potatoes are tender, 20 minutes.
3
Using a slotted spoon, transfer half potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40-45 minutes. Remove from oven and grate nutmeg over top just before serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: French