potatoes dauphinoise
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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prep time
35 Min
cook time
45 Min
method
Bake
yield
Depends on people's appetites
Ingredients
- 1 tablespoon unsalted butter- room temperature
- 2 1/2 pounds yukon gold potatoes
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 clove garlic, smashed
- 1 teaspoon coarse salt
- 1/4 teaspoon ground white pepper
- 4 ounces gruyere cheese
- 1/8 teaspoon ginger, freshly grated
How To Make potatoes dauphinoise
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Step 1Preheat 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.
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Step 2Bring 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.
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Step 3Using 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.
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