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Potatoes Dauphinoise
Submitted by Melanie ~ The Sisters Cafe
3 pounds waxy potatoes, peeled (red or Yukon gold are great)
1 large garlic clove, halved
1 Tb butter, softened
1/4 tsp ground nutmeg
1 cup finely grated Gruyere cheese (or cheddar works great)
1 cup heavy cream
1/2 cup milk
salt and freshly ground black pepper
1. Cut the potatoes into 1/4 inch thick slices. Put them into a large pot and fill with cold water and a little salt. Bring to a boil on high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage or the potatoes will begin to break break up. Drain well.
2. Rub the inside of the baking dish (mine was approx 12 inch circle) with the cut garlic and grease with a little of the butter.
3. Preheat oven to 325. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning of salt and pepper. Add half the cheese and then another layer of potatoes, nutmeg and salt and pepper.
4. Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.
5. Bake in the middle of the oven for 40-45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.
{ 14 comments… read them below or add one }
buon anno!!
looks delicious. I posted the chicken pesto sandwich on my blog today. Hope that's ok! It was wonderful!
YUUUUM, This is just perfect…add in some green onion and I am in heaven.
I love your guys blog! Everything I have tried I have loved! Just a quick side note to this recipe. I have made one that is very similar to this, but we used sweet potatoes and red potatoes. It makes for a very yummy side dish!
Oh, these look so amazing.
I could eat potatoes all day, all night, in any form! But these I really think I could die for! Nicely done!
These look great–do you have any idea how many cups of sliced potatoes you used?
this looks delicious!! I just got a new mandolin for slicing, this is a perfect recipe to try it out on!
Mmm… these sound fantastic! I am especially excited to try them if you think they are better than au gratin potatoes. Can't wait!
Yum! So, you said that you can make it in advance…But won't the potatoes go brown?? I am always looking for make-ahead recipes, and hate that potatoes do that!
Oh nevermind! I just read through the recipe more carefully and realized that you boil the potatoes first. Awesome!
I am so excited to have found your blog… i will first try the cream filled chicken enchiladadas and the january 3 potatoe recipe…thanks so much!! i love this blog!!!!!!
This look truly AMAZING!! I haven't even looked through the recipe completely but a picture is definitely worth a thousand words when it comes to food… yum!
Can you tell me if you could cook these in a 9 by 13″ pan? Do you beat the cream into peaks before adding milk or just mix together? They sound so good! I want to take them to a social dinner we will be having tomorrow.
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