Potatoes Dauphinoise
By
Club Recipes
@Greatchoices
1
Original recipe from Marcy Solomanson featured in the Villages Daily Sun. Recipe prepared by Mary Ellen Taylor for the December, 2012, meeting.
Ingredients
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2 cswiss cheese, shredded
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1 1/2 cparmesan cheese, grated
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2 Tbspmargarine or butter
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3/4 cchopped onion
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1sweet potato, peeled and thinly sliced
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1russet or yukon gold potato, peeled and thinly sliced
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2 mediumsized red skinned potatoes, brushed clean and thinly sliced
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2 chalf and half
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4egg yolks
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2whole eggs
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1/2 tspsalt
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1/8 tspwhite pepper
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1/8 tspnutmeg
How to Make Potatoes Dauphinoise
- 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. - 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. - 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 Potatoes Dauphinoise
Course/Dish: Potatoes
