Potatoes Dauphinoise

Name: Potatoes Dauphinoise
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8-10
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

By Club Recipes
@Greatchoices

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

Rating:

★★★★★ 2 votes5

Comments:

4 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
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How to Make Potatoes Dauphinoise

Step-by-Step

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.

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