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
- 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
How to Make Potatoes Dauphinoise
- 1Combine swiss cheese and parmesan cheese in a small bowl; set aside.
Melt butter in a small skillet and saute onions until tender; set aside. - 2In 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. - 3Cover 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
